This pizza was garlicky, oily and so tasty. It wasn’t “swimming” in oil, but it seeped through to the bottom crust which made it even more crispy, reminiscent of my favorite garlic bread. I meant to add grilled chicken to this, but last night was crazy and this morning my mind was somewhere else; so I completely forgot. Thankfully my disappointment only lasted a for a minute. I made up for the lack of chicken and added another layer of flavor by using sun dried tomatoes to the top of this which ended up being a perfect addition to this pizza. I had to stop myself from eating too much! I’m looking forward to these leftovers 😉 Thanks for reading, enjoy!
Roasted Garlic Pesto Pizza – Sugar Cooking
- 1 – 10 ball of pizza dough
- 1/2 cup prepared pesto
- 1 bulb of garlic
- 5 sun dried tomatoes, sliced
- 5 ounces Mozzarella cheese
- Pecorino Romano cheese (grated over top)
- Parmesan cheese (grated over top)
- Red chili flakes
1. To roast the garlic: Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. Remove garlic gloves and smash with a fork.
2. Spread roasted garlic over pizza dough, then top with your pesto, mozzarella and the grated cheeses. Add your sun dried tomatoes and chili flakes then bake for 8 to 10 minutes in a 475 degree oven. I love using my pizza stone which always sits on the lowest level of my oven.