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Roasted Garlic Pesto Pizza Recipe
Ash Tyrrell

Roasted Garlic Pesto Pizza Recipe

I recently tried making this roasted garlic pesto pizza on a whim, and wow—what a game-changer! The roasted garlic adds a mellow, caramelized flavor that takes the pesto to a whole new level.
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Prep Time 30 minutes
Cook Time 15 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 1 whole head of garlic – Roast it for a sweet nutty flavor that’s much smoother than raw garlic.
  • 2 tablespoons olive oil – Helps caramelize the garlic and blend the pesto. Use good quality for flavor.
  • 1 teaspoon kosher salt – Balances the richness and enhances flavor in both pesto and roasted garlic.
  • 2 cups fresh basil leaves packed – Use only fresh basil; dried won’t give the same aroma or vibrancy.
  • 1/3 cup toasted pine nuts – Toasting brings out a rich buttery taste.
  • 1/2 cup freshly grated parmesan cheese – Freshly grated melts better and tastes more intense.
  • 1 prepared pizza dough for a 12-inch pizza – Let it come to room temp before rolling for best texture.
  • 2 cups low-moisture mozzarella cheese grated – Melts evenly without making the crust soggy.
  • Optional: 1 tbsp chili crunch 2 tbsp toasted breadcrumbs – Adds a little spice or crunch if you like.

Method
 

  1. First, I preheated my oven to 375°F (190°C). I peeled the garlic cloves, placed them on a small baking sheet, and drizzled them with olive oil. A little sprinkle of kosher salt adds flavor while they roast. After 10–15 minutes, the garlic turned soft and golden. Let it cool completely before blending, or it’ll wilt the basil in your pesto.
  2. Next, I tossed the roasted garlic, fresh basil, toasted pine nuts, and parmesan into my food processor. I pulsed it a few times to get everything chopped, then slowly drizzled in olive oil until the mixture turned smooth and creamy. I tasted it and added a pinch more salt—always taste and tweak!
  3. While the oven preheated to 450°F (230°C), I rolled out my pizza dough to about 12 inches. It’s easier when the dough is at room temperature. I spread a generous layer of pesto on the crust, stopping about an inch from the edges. Then, I piled on the mozzarella cheese—just enough to melt into bubbling pockets.
  4. I slid the pizza onto my preheated stone and baked it for 10 to 12 minutes. The cheese melted perfectly, and the crust was puffed and golden. Just before serving, I added a little chili crunch for heat and some toasted breadcrumbs for crunch. It smelled heavenly coming out of the oven.

Notes

  • Let the pizza dough rest on the counter for at least 30 minutes before rolling—makes it more elastic.
  • Always cool your roasted garlic before blending it into pesto so your basil stays bright green.
  • Use parchment paper if you’re new to pizza stones—it helps with transfer and cleanup.
  • Don’t overdo the pesto. Too much can make the crust soggy and overpower the cheese.
  • Use a microplane for parmesan. It creates a fluffy texture that blends better into pesto.