Roasted Garlic Peso Pizza Recipe
Roasted Garlic Pesto Pizza is a delightful twist on traditional pizza, featuring a rich and flavorful roasted garlic pesto as the base sauce. This recipe is perfect for a cozy night in or for impressing guests at a casual dinner party. It’s easy to make, bursting with flavor, and sure to become a favorite in your household.
Why You’ll Love This Recipe
This Roasted Garlic Pesto Pizza stands out for its unique and savory flavor profile. The roasted garlic adds a deep, caramelized sweetness that pairs perfectly with the fresh, herby taste of basil pesto. Topped with your choice of fresh ingredients, this pizza offers a gourmet experience right at home.
Ingredients Overview
Pizza Dough
- Store-bought or Homemade Pizza Dough: Choose your preferred pizza dough.
Roasted Garlic Pesto
- Garlic Bulbs: Roasted to perfection.
- Fresh Basil Leaves: The base of the pesto.
- Parmesan Cheese: For a rich, nutty flavor.
- Pine Nuts: Adds a buttery texture.
- Olive Oil: To blend everything together.
- Salt and Pepper: To taste.
Toppings
- Mozzarella Cheese: Fresh or shredded.
- Cherry Tomatoes: Halved.
- Baby Spinach: Fresh.
- Red Onion: Thinly sliced.
- Crumbled Feta Cheese: Optional, for extra flavor.
- Balsamic Glaze: For drizzling.
Essential Kitchen Tools
- Blender or Food Processor: For making the pesto.
- Baking Sheet or Pizza Stone: For baking the pizza.
- Parchment Paper: To prevent sticking.
- Rolling Pin: For rolling out the dough.
- Oven: Preheated to the right temperature.
Step-by-Step Preparation
Making the Roasted Garlic Pesto
- Roast the Garlic: Preheat your oven to 400°F (200°C). Cut the tops off 2 garlic bulbs, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes until soft and golden.
- Blend the Pesto: In a food processor, combine the roasted garlic, 2 cups of fresh basil leaves, 1/2 cup of grated Parmesan cheese, 1/4 cup of pine nuts, 1/2 cup of olive oil, and salt and pepper to taste. Blend until smooth.
Preparing the Pizza Dough
- Roll Out the Dough: On a floured surface, roll out your pizza dough to your desired thickness. Transfer to a baking sheet or pizza stone lined with parchment paper.
Assembling the Pizza
- Spread the Pesto: Evenly spread the roasted garlic pesto over the pizza dough, leaving a small border for the crust.
- Add the Toppings: Sprinkle with mozzarella cheese, and top with cherry tomatoes, baby spinach, and red onion. Add crumbled feta cheese if using.
Baking the Pizza
- Bake the Pizza: Preheat your oven to 475°F (245°C). Bake the pizza for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Serving Suggestions
Serve your Roasted Garlic Pesto Pizza hot, drizzled with balsamic glaze for a tangy finish. Pair with a fresh green salad or a side of roasted vegetables for a complete meal.
Tips for Success
- Roast the Garlic Properly: Ensure the garlic is fully roasted to bring out its sweetness and soften its texture.
- Use Fresh Ingredients: Fresh basil, mozzarella, and vegetables will make a significant difference in flavor.
- Don’t Overload the Pizza: Keep toppings moderate to ensure even cooking and a crisp crust.
Variations and Substitutions
- Vegan Option: Use vegan cheese and omit the Parmesan in the pesto, replacing it with nutritional yeast.
- Different Greens: Swap baby spinach for arugula or kale.
- Add Protein: Top with grilled chicken, shrimp, or prosciutto for extra protein.
Storing and Reheating
- Storage: Store leftover pizza in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a preheated oven at 350°F (175°C) for 10 minutes or until warmed through.
Nutritional Information
Each serving of Roasted Garlic Pesto Pizza (based on 8 servings) has approximately:
- Calories: 250
- Protein: 10g
- Fat: 15g
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 3g
Conclusion
Roasted Garlic Pesto Pizza is a delicious and sophisticated twist on a classic favorite. The combination of rich roasted garlic, fresh basil pesto, and vibrant toppings makes for an unforgettable meal. Perfect for any occasion, this pizza is sure to become a go-to recipe in your kitchen.
FAQs
1. Can I use store-bought pesto? Yes, you can use store-bought pesto for convenience, but homemade roasted garlic pesto will provide a richer flavor.
2. Can I make the dough ahead of time? Absolutely. Prepare the dough in advance and store it in the refrigerator for up to 24 hours.
3. What if I don’t have a food processor? You can use a blender, or finely chop the ingredients and mix them together by hand.
4. How can I make the pizza crust crispier? Bake the pizza on a preheated pizza stone or bake at a higher temperature for a shorter time.
5. Can I freeze the pizza? Yes, you can freeze the assembled but unbaked pizza. Wrap it tightly in plastic wrap and foil, then bake from frozen, adding a few extra minutes to the baking time.
Source: djalalicooks.com
Roasted Garlic Peso Pizza Recipe
Roasted Garlic Pesto Pizza is a delightful twist on traditional pizza, featuring a rich and flavorful roasted garlic pesto as the base sauce. This recipe is perfect for a cozy night in or for impressing guests at a casual dinner party. It’s easy to make, bursting with flavor, and sure to become a favorite in your household.
- Roasted Garlic Pesto
- 3-4 oz. Garlic Whole Cloves (peeled)
- Olive Oil (divided: a drizzle on the garlic to roast, plus more for the pesto)
- Pinch of Kosher Salt (plus more to taste)
- 4-6 oz. Fresh Basil Leaves
- 1/3 cup Toasted Pine Nuts
- 1/4 cup Powdered Parmesan Cheese
- Roasted Garlic Pesto Pizza
- 1 Prepared Pizza Dough
- 3/4-1 cup Roasted Garlic Pesto
- 1-1.5 cups Grated Low-Moisture Mozzarella
- Chili Crunch (optional)
- Toasted Panko Breadcrumbs (optional)
- Roasted Garlic Pesto
- Preheat the oven to 375 degrees F.
- Spread the garlic cloves on a sheet tray and drizzle olive oil over them, add a pinch of kosher salt and give the sheet pan a little shake to coat the cloves in oil and salt.
- Pop the tray in the oven and roast for about 10 minutes, until they are beginning to brown. Give the cloves a stir and continue roasting for another 5 minutes or so. When the cloves are toasted and roasted, let them cool for 5-10 minutes.
- Turn the oven temp up to 450 degrees F, with a pizza stone or steel.
- Toss the fresh basil leaves in the bowl of a food processor. Add the roasted garlic cloves and 1/3 cup of roasted pine nuts. Pulse the ingredients several times to get a chimichurri-type of consistency.
- Then add 1/4 cup of powdered parmesan cheese. With the processor running, drizzle in olive oil until you have a fine texture and a smooth pesto. Taste the pesto and add kosher salt if needed.
- Roasted Garlic Pesto Pizza
- Roll, stretch or pull your pizza dough out to about a 12-inch round, on a lightly floured surface. Spread on as much pesto as you like, I used about 3/4 cup. Use the backside of a silicone spatula to evenly spread the pesto, leaving a 1-inch border for the crust.
- Top the pesto with grated low-moisture mozzarella. Use as much cheese as you like!
- Bake the pizza on the steel or stone for about 10-12 minutes, until the crust is puffed and golden; and the cheese is melted and bubbly.
- When the pizza comes out of the oven, enjoy as is – or, brush the crust with olive oil. Sprinkle on toasted panko breadcrumbs and drizzle on some chili crunch.