Listen, sometimes you just don’t want that heavy, bright red sauce sitting on your pizza. You crave something richer, deeper, almost nutty, right? That’s where the magic of a truly amazing white pizza comes in. Forget those weak, under-seasoned versions you might have tried elsewhere. When you take the time to properly caramelize that garlic, you unlock a flavor bomb that transforms everything. Seriously, roasting turns harsh garlic into sweet, spreadable gold. That deep, savory undertone is exactly what makes this **Roasted Garlic White Pizza** the absolute star of our weeknight rotation. It feels fancy, but I promise you, it’s incredibly simple—just a little bit of patience waiting for those cloves to turn tender!
Why This Roasted Garlic White Pizza Recipe Works So Well
It might seem like just throwing cheese on dough, but what sets this recipe miles apart is that roasted garlic! It’s the engine driving this whole wonderful flavor train. Trust me; once you taste how sweet and mellow those cloves become, you won’t go back to raw garlic on pizza, ever. I’ve tried cutting corners before, maybe by tossing raw garlic in the oil, but nope. Stick to the roast, and you get perfection!
Here’s why I keep coming back to this method:
- The intense, sweet flavor payoff from just one head of garlic is unbelievable.
- Assembly is ridiculously fast once the garlic is cool enough to handle. It’s way faster than making a traditional sauce!
- It’s naturally vegetarian, which makes it perfect for almost everyone at the table. Why not check out my recipe for the ultimate party dip lineup while you wait for your oven to heat up?
- The ricotta base provides a luxurious, creamy texture you just can’t beat.
It’s simple, but it’s *elevated*. That’s the sweet spot!
Ingredients for the Perfect Roasted Garlic White Pizza
Okay, let’s talk about what you need to pull this masterpiece together. Don’t try to eyeball these amounts, especially with the cheese layering; this pizza *needs* that specific balance to keep the crust from getting soggy! We are using one pound of pizza dough—whatever you’re comfortable with, store-bought is fine, don’t stress about that part. Everything else is pretty straightforward, but pay close attention to the garlic head; we roast the *whole thing*.
You’ll also need olive oil, that lovely, creamy ricotta, mozzarella that you make sure is actually shredded, and that salty Parmesan. And of course, salt and pepper to wake everything up. If you’re looking for a red sauce recipe for another night, you can check out my guide to homemade pizza sauce!
Ingredient Notes and Substitutions for Roasted Garlic White Pizza
I get asked a lot about the ricotta. If you want a much thinner, almost slick white sauce base instead of dollops, just swap it for heavy cream. Works like a charm! Also, if you have fresh mozzarella sitting around, grab that instead of the pre-shredded stuff; it melts so much better, trust me. For the absolute best **Roasted Garlic White Pizza** crust, here’s my secret: make sure your pizza dough is nice and room temperature before you even *think* about stretching it. Cold dough fights you every single time!
Essential Equipment for Making Roasted Garlic White Pizza
You don’t need a fancy wood-fired oven for this, thank goodness! We’re keeping things strictly home-kitchen friendly here. The most important things you’ll need are your oven, obviously, since we’re roasting that star ingredient first. You absolutely can’t forget the aluminum foil for wrapping that garlic head—don’t skip that step, or you’ll have a mess!
Then you just need something to bake the pizza on. I usually grab my trusty pizza stone because it gives the crust that nice crisp bottom, but a regular old baking sheet works just fine if that’s what you have ready to go. Oh, and a fork for mashing up those glorious, soft roasted garlic cloves. That’s it. Simple tools for a simply amazing pizza!
Step-by-Step Instructions for Roasted Garlic White Pizza
Alright, let’s get this pizza party started! The first thing you need to do—and this is non-negotiable—is get that oven cranked up to 450 degrees Fahrenheit. Give it a good fifteen minutes to fully preheat before anything touches the inside, otherwise, you’ll end up with a pale, sad crust. While the oven is getting happy, we focus on our star ingredient: the garlic.
Take your whole head of garlic, slice just the very top off so the cloves peek out a bit, and lay it on a small square of aluminum foil. Drizzle one tablespoon of olive oil over those little exposed tips. Wrap that foil up real tight, kind of like a little package, and pop it right into the preheating oven. It needs a good 30 to 40 minutes in there to get perfectly soft and caramelized.
Roasting the Garlic for Maximum Flavor in Your Roasted Garlic White Pizza
This roasting step is where the transformation happens! You want those cloves to be buttery soft, easily squeezed right out of their papery skins. Once the 30 minutes are up, if you give the head a gentle squeeze and it feels like it’s collapsing, you’re golden. If your dough feels perfectly room temperature and ready to stretch *before* the garlic is done, pull the garlic out a few minutes early—it can sit on the counter to cool a tiny bit while the oven finishes doing its job. Nobody wants burnt garlic!
When the garlic is cool enough to handle, snip off the top, hold the butt end, and physically squeeze those sweet, mushy cloves right into a small bowl. Mash ’em up really well with a fork. Don’t be shy, you want them close to a paste so they spread nicely later. Don’t forget, while this is happening, you can check out my hack for ultimate stuffed crust pepperoni pizza—it totally changes the game!
Assembling and Baking Your Delicious Roasted Garlic White Pizza
Now that you have your gorgeous garlic paste, grab that room-temp dough and stretch or roll it out right onto your baking sheet or that hot pizza stone. Brush the dough lightly with the rest of your olive oil—this helps keep the edges crisp. Spread that mashed roasted garlic evenly across the surface, leaving about an inch border for the crust.
Next up is the cheese layering! Start by dropping little dollops of ricotta all over the garlic layer. Don’t spread the ricotta too hard; just let it sit in pockets. Then, sprinkle on the mozzarella and the grated Parmesan cheese evenly across the top. Finally, hit it with just a little salt and pepper. Pop that beauty into the 450-degree oven for 12 to 15 minutes. You know it’s done when the crust is deeply golden brown and those cheesy spots are melted, bubbly, and maybe even have a tiny hint of color!
Tips for the Best Ever Roasted Garlic White Pizza
We’ve mastered the basics, but if you want to take your **Roasted Garlic White Pizza** from great to legendary, I’ve got a few non-negotiables. First, remember that olive oil I mentioned? Don’t skimp there! Use the best quality extra virgin olive oil you have for brushing the dough right before assembling. A cheap oil tastes thin, but a good one adds that peppery, fruity flavor that really sings against the sweet garlic.
My second pro tip is about the par-bake; if you find your toppings always make the center a little soft, try baking the oiled dough plain for about five minutes before adding *any* toppings. It sets the crust just enough. Also, try to use room-temperature ricotta; cold ricotta tends to just sit atop the pizza rather than melting softly into the garlic layer.
And hey, if you happen to have fresh rosemary or a touch of thyme, crush a tiny bit between your fingers and sprinkle it on right before baking. It pairs unbelievably well with this savory, white base. You can always check out my guide to homemade pizza sauce for inspiration for your next bake!
Serving Suggestions for Your Roasted Garlic White Pizza
This pizza is rich, savory, and wonderfully cozy, so we want to pair it with something bright to cut through that creaminess. A simple side salad is absolutely perfect here. Something light, maybe with a sharp vinaigrette, really cleanses the palate between slices. It’s a perfect counterpoint!
I highly recommend serving it alongside a nice, crisp salad. You can find my recipe for a super refreshing cucumber and bell pepper salad that hits all the right acidic notes. As for drinks? A crisp Pinot Grigio or even just a good sparkling water with a lemon wedge keeps the meal feeling light but utterly satisfying!
Storage and Reheating Instructions for Leftover Roasted Garlic White Pizza
Oh man, if you have leftovers—and that’s a big ‘if’ because this pizza disappears fast—you need to treat it right so you don’t ruin that perfect crust tomorrow. Don’t even think about the microwave; it turns the crust into a sad, chewy sponge, and we absolutely cannot have that happen to our gorgeous **Roasted Garlic White Pizza**!
The best way to store any extra slices is to wrap them tightly in plastic wrap or pop them into a good airtight container. Now, for reheating, pull out your oven or your toaster oven. Set it to about 350 degrees. Pop the slice directly onto the rack or a small sheet pan and let it heat for about 8 to 10 minutes. That gives the cheese time to melt beautifully again while the bottom crisps right back up. You’ll be back to pizza heaven in no time!
Frequently Asked Questions About Roasted Garlic White Pizza
You’ve got questions, and I’ve got the answers! Running into trouble or wondering how to tweak things? That’s totally normal when you’re experimenting in the kitchen. This section covers all the little things that pop up when making the perfect **Roasted Garlic White Pizza**.
Can I make this Roasted Garlic White Pizza ahead of time?
You absolutely can prep components ahead of time, which is a lifesaver on a busy night! Roasting the head of garlic is perfect to do a day or two in advance. Just squeeze the cloves out, mash them, and keep them in a tiny, airtight container in the fridge. They actually get even sweeter sitting overnight! But here’s the big no-no: Do *not* assemble the whole pizza ahead of time. Dough gets soggy so fast once it touches any moisture, especially ricotta, so stretch the dough and layer everything right before it goes into that hot oven.
What is the best cheese combination besides this recipe for a white pizza?
While mozzarella and Parmesan are the tried-and-true champs here, if you want to get fancy, you should totally experiment, especially if you’re looking for different white pizza sauce alternatives in the future! Fontina is a fantastic melter and brings a wonderful mild nuttiness that complements the sweet garlic beautifully. If you want something sharper with a little more bite, try a small amount of Gruyère mixed in with your mozzarella. Just be careful not to use anything too dry, because we rely on that cheese melt for some of the moisture!
Also, a common question I get is about the dough—yes, you can totally use store-bought dough! Seriously, don’t feel guilty about using pre-made dough if it saves you time. I still recommend letting it sit on the counter for about an hour, though, so it stretches easily. If you want to master the sauce game for other nights, check out my tips for homemade pizza sauce recipes!
Nutritional Estimates for Roasted Garlic White Pizza
Now, I’m totally not a nutritionist—I’m a baker who loves garlic—so take these numbers with a big grain of salt! Nutrition facts can swing wildly depending on the exact brand of pizza dough you grab or how much oil you *actually* brush on versus how much soaks in. These are just rough guidelines to get you in the ballpark for your **Roasted Garlic White Pizza**.
But generally speaking, because this pizza relies on cheese and dough for its structure, it’s definitely a richer meal. Here are the estimates I worked out based on the standard ingredient amounts listed:
- Calories: Around 300 per slice
- Fat: About 14 grams
- Carbohydrates: Roughly 30 grams
- Protein: We get a nice bump from the ricotta and Parmesan, hitting about 14 grams
Remember, these estimates are based on serving size being one slice, and they don’t account for any extra dips or sides you might have with your amazing pizza. If you use low-fat ricotta or skip the olive oil brush on the dough, those numbers will certainly drop. Use this more as a guide than a gospel truth!
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Roasted Garlic White Pizza
- Total Time: 60 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple white pizza featuring the deep flavor of roasted garlic.
Ingredients
- 1 pound pizza dough
- 1 head garlic
- 2 tablespoons olive oil
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 450 degrees Fahrenheit. Place the head of garlic on a small piece of aluminum foil. Drizzle with 1 tablespoon of olive oil. Wrap the foil tightly around the garlic.
- Roast the garlic in the oven for 30 to 40 minutes, until soft. Let it cool slightly.
- Squeeze the roasted garlic cloves out of their skins into a small bowl. Mash them with a fork.
- Stretch or roll out the pizza dough to your desired thickness. Place it on a pizza stone or baking sheet.
- Brush the dough lightly with the remaining 1 tablespoon of olive oil.
- Spread the mashed roasted garlic evenly over the dough.
- Dollop the ricotta cheese over the garlic layer.
- Sprinkle the mozzarella and Parmesan cheeses over the top.
- Season with salt and pepper.
- Bake for 12 to 15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Slice and serve immediately.
Notes
- You can substitute heavy cream for ricotta cheese for a thinner white sauce base.
- Use fresh mozzarella for a better melt.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2
- Sodium: 550
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 14
- Cholesterol: 25
Keywords: roasted garlic, white pizza, pizza dough, ricotta, mozzarella, easy pizza