Thats Nerdalicious Recipe

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Roasted Garlic White Pizza With Garlic Sauce

There’s a certain magic that happens when garlic roasts. The sharp, pungent bite mellows into a sweet, almost caramelized depth, and the aroma fills the kitchen with a promise of something truly special. I remember the first time I roasted garlic, guided by my grandmother, Nonna Emilia. We were making her famous white clam sauce, and the roasted garlic was her secret weapon. The sweetness it added, mingled with the briny clams and rich cream, was divine. This pizza is inspired by those flavors, a celebration of garlic in all its glorious forms.

Recipe Overview

Prep Time: 1 hour
Cook Time: 55 minutes
Total Time: 1 hour 55 minutes
Servings: 6
Yield: 1 15-inch pizza
Dietary Type: Vegetarian

Ingredients

For the Garlic Sauce:

1 cup whole milk (or non-dairy milk of choice)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/4 teaspoon salt, plus a pinch
1/4 teaspoon cayenne pepper
3-4 heads roasted garlic (recipe follows)

For the Pizza:

2-3 tablespoons yellow cornmeal, for sprinkling on baker’s peel
1 parmesan pizza dough (recipe follows-or storebought)
8 ounces fresh mozzarella cheese, sliced
4 ounces grated fontina
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves

For the Roasted Garlic:

3-4 heads garlic, upper quarter removed
4 teaspoons olive oil
Kosher salt
Fresh ground black pepper

For the Parmesan Pizza Dough:

1 cup warm water (105 to 115 degrees F)
1 (1/4 ounce) envelope active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil
2 3/4 cups unbleached all-purpose flour (can sub 3/4 cup of the flour with whole wheat flour)
1/2 cup finely grated parmesan cheese
1 pinch salt
Yellow cornmeal, for sprinkling the baking sheet

Equipment Needed

Small saucepan
Medium saucepan
Blender
Small bowl
Plastic wrap
Pizza stone
Baker’s peel or baking sheet
Foil-lined baking sheet
Large bowl

Instructions

Make the Garlic Sauce: Gently heat the milk in a small saucepan, just until barely simmering. Remove from heat and keep covered.
In a separate medium saucepan, melt the butter over medium heat. When the foam subsides, add the flour and stir until smooth. Cook for 1 to 2 minutes, stirring constantly. Do not allow the flour to color.
Gradually add the warm milk to the flour mixture, whisking continuously to combine. Add the 1/4 teaspoon salt and cayenne pepper, then increase the heat to medium.
Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. This should take approximately 5-7 minutes.
Remove from heat and add 10 of the roasted garlic cloves.
Pour the hot mixture into a blender, cover tightly, and process until completely smooth. This may take a minute or two.
Transfer the sauce to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface to prevent a skin from forming. Set aside while you prepare the pizza dough and preheat the oven.
Roast the Garlic: Preheat the oven to 350 degrees F.
Place the garlic heads on a foil-lined baking sheet and rub 1 teaspoon of olive oil into the top of each head.
Sprinkle lightly with kosher salt and fresh ground black pepper and place, cut side down, on the baking sheet.
Bake until the cloves are soft and golden, about 1 hour.
Remove from the oven and let sit until cool enough to handle.
Carefully remove each clove of garlic from the head. Squeeze each head of garlic to expel any cloves that you cannot remove individually. Set aside until needed.
Prepare the Parmesan Pizza Dough: In a large bowl, combine the warm water, yeast, honey, and 1 tablespoon olive oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes. This indicates that the yeast is active.
Add 1 1/2 cups of the flour and the pinch of salt, mixing by hand until it is all incorporated and the mixture is smooth.
Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky.
Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
Oil a large mixing bowl with the remaining olive oil. Place the dough in the bowl, turning to coat with the oil.
Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours. This is the first proof.
Punch the dough down and turn it out onto a lightly floured surface. Roll the dough into a 15-inch circle.
Assemble and Bake the Pizza: Place a pizza stone in the oven and preheat to 500 degrees F. This is crucial for a crispy crust.
Sprinkle about 2 tablespoons of the yellow cornmeal on a baker’s peel or baking sheet. This will help prevent the pizza from sticking.
Place the rolled-out pizza dough circle on the prepared baker’s peel or baking sheet.
Spread the cooled garlic sauce over the pizza dough, leaving a 3/4-inch border.
Place sliced mozzarella on top of the sauce.
Sprinkle the remaining roasted garlic cloves (whole) over the cheese and top with the grated fontina.
Bake the pizza for 8 to 10 minutes, or until the crust is golden and the cheese is melted and bubbly and golden brown in spots. Keep a close eye on it, as ovens can vary.
Remove from the oven and sprinkle chopped basil and parsley over the top.
Serve immediately.

Expert Tips & Tricks

Roasting the Garlic: Don’t skip the roasting! It’s key to the pizza’s flavor. If you are short on time you can find it already roasted in some grocery stores.
Dough Consistency: The dough should be slightly tacky but not sticky. If it’s too sticky, add a little more flour, a tablespoon at a time.
Preheating the Stone: Allow the pizza stone to preheat fully for at least 30 minutes for a crispy crust.
Sauce Consistency: If the garlic sauce is too thick, add a splash more milk to thin it out to your desired consistency.
Garlic Placement: Distribute the extra roasted garlic evenly across the pizza for maximum flavor in every bite.

Serving & Storage Suggestions

Serve the pizza immediately while it’s hot and the cheese is bubbly. A drizzle of high-quality olive oil and a sprinkle of red pepper flakes can add a nice finishing touch.

Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 350°F oven for 5-10 minutes, or until heated through. You can also reheat it in a skillet over medium heat for a crispier crust. Avoid microwaving, as it can make the crust soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	3905.6 kcal	N/A
Calories from Fat	1645 g	42%
Total Fat	182.8 g	281%
Saturated Fat	86.8 g	434%
Cholesterol	441.8 mg	147%
Sodium	4024.3 mg	167%
Total Carbohydrate	404.8 g	134%
Dietary Fiber	18.9 g	75%
Sugars	26.5 g	105%
Protein	165.6 g	331%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Use a gluten-free pizza dough. There are many excellent store-bought options available.
Dairy-Free: Substitute the whole milk and mozzarella with plant-based alternatives.
Herb Variations: Experiment with different herbs such as rosemary, thyme, or oregano.
Spicy Kick: Add a pinch of red pepper flakes to the garlic sauce for a little heat.
Cheese Variations: Try using other cheeses like provolone, asiago, or smoked gouda.

FAQs (Frequently Asked Questions)

Q: Can I make the garlic sauce ahead of time?
A: Yes, the garlic sauce can be made a day or two in advance and stored in the refrigerator. Just be sure to reheat it gently before using.

Q: Can I use store-bought pizza dough?
A: Absolutely! If you’re short on time, store-bought pizza dough works perfectly fine.

Q: How do I know when the garlic is done roasting?
A: The garlic is done when the cloves are soft and golden brown. You should be able to easily pierce them with a fork.

Q: My pizza crust is burning on the bottom. What should I do?
A: If your crust is burning, lower the oven temperature by 25 degrees and continue baking. You can also place a baking sheet on the rack below the pizza stone to shield the crust from direct heat.

Q: Can I freeze leftover pizza?
A: Yes, you can freeze leftover pizza slices. Wrap them tightly in plastic wrap and then place them in a freezer bag. They will last for up to 2 months in the freezer.

Final Thoughts

This Roasted Garlic White Pizza with Garlic Sauce is a true labor of love, but every step is worth it. From the sweet aroma of the roasting garlic to the creamy, flavorful sauce and the satisfying crunch of the baked crust, this pizza is a culinary experience. Gather your friends and family, open a bottle of your favorite crisp white wine, and enjoy the deliciousness that this pizza brings to the table. Don’t hesitate to experiment with variations and make it your own. Happy cooking!

Roasted Garlic White Pizza With Garlic Sauce Recipe