Easy Roasted Garlic Butter White Pizza
Roasted garlic butter is slathered all over my favorite homemade pizza dough before being topped by an array of cheeses. The result is a delicious, flavorful, and easy-to-make pizza that will leave you reaching for slice after slice.
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Servings: 1 pizza (10")
Equipment (Shop on Amazon)
- Pizza Stone OR
- Pre-Cut Parchment Sheets optional
Ingredients
- ¼ batch of my homemade pizza dough recipe here; each batch makes 4 pizzas (10")
Roasted Garlic Butter (See Note 1 Below)
- ½ cup salted butter
- 2-3 heads roasted garlic
- ½ tsp White Pizza Mojo Seasoning
- 2 tbsp parmesan cheese
- ¼ tsp garlic powder optional
Toppings For 1 Pizza (10")
- 2-3 tbsp roasted garlic butter
- 2-3 tsp thinly sliced sweet onion or to taste; optional
- ¼ cup shredded provolone and mozzarella blend
- ¼ cup crumbled queso fresco
- ⅓ cup mozzarella pearls
- 1 pinch dry basil
- 1 pinch dry oregano
Instructions
Prep your dough and roasted garlic, and preheat your pizza stone.
- Make sure your homemade dough is prepped, proofed, and ready to use! You can read my homemade pizza dough recipe here (it can be made the same day you bake the pizzas).
- Also, make sure you have roasted garlic ready to use. Read how to roast garlic in your oven here. It will take about 45 minutes to roast the garlic before starting this pizza. If you will not be using roasted garlic, sub in a couple cloves of fresh pressed garlic and/or additional garlic powder.
- At least 45 minutes before you plan on baking the pizzas, begin preheating your pizza stone at 475°.
Assemble Your White Pizza
- Make your garlic butter. Add the melted salted butter, roasted garlic cloves, White Pizza Mojo Seasoning, parmesan, and garlic powder to a small bowl. Stir until combined, lightly mashing the roasted garlic against the side of your bowl with the back of your spoon.½ cup salted butter, 2-3 heads roasted garlic, ½ tsp White Pizza Mojo Seasoning, 2 tbsp parmesan cheese, ¼ tsp garlic powder
- Form your pizza. If you are using my homemade pizza dough (or most other homemade doughs), do not roll the dough out! Instead, lightly press and stretch the dough into a 10" circle using your fingertips, starting at the center and working your way outward. Leave a slightly thicker border for your crust. Place the dough onto your pizza peel, either on top of a sheet of parchment or on a sprinkling of semolina flour (to prevent sticking).¼ batch of my homemade pizza dough
- Using a pastry brush, spread 2-3 tbsp of your garlic butter across the entire surface of your pizza. Then, sprinkle on about 2-3 tsp of the thinly sliced sweet onion (optional).2-3 tsp thinly sliced sweet onion, 2-3 tbsp roasted garlic butter
- Add the cheese, starting with about ¼ cup shredded mozzarella and provolone, followed by ¼ cup crumbled queso fresco. Top the pizza off with about ⅓ cup of small mozzarella pearls.¼ cup shredded provolone and mozzarella blend, ¼ cup crumbled queso fresco, ⅓ cup mozzarella pearls
- Sprinkle a pinch of dry basil and a pinch of dry oregano over the entire pizza, pinching the herbs between your fingers to break them down into even finer tiny pieces. Then, brush the edges of your pizza with additional garlic butter, which will add flavor and help the crust turn golden brown as it bakes.1 pinch dry basil, 1 pinch dry oregano
Bake Your Pizza
- At this point, your pizza stone should have been preheating for at least 45 minutes. Bake each pizza for approximately 9-11 minutes at 475°, or until the crust is golden and the cheese is melted and just starting to brown on top.
- Serve the pizzas right away. Drizzle them with balsamic vinegar, add a bit of truffle oil, dip pieces in marinara sauce, or enjoy the white pizza all by itself.
Notes from the Happy To Be Here Kitchen
Note 1. Garlic Butter: I typically make a batch of garlic butter and use part of it for pizza night and save the rest to make some garlic bread (like this cheesy garlic bread). One 10" pizza will use approximately 1/4 of the garlic butter—so if you only want to make enough for one pizza exactly, you'll have to quarter the recipe (which can be a bit inconvenient—this is why I usually make a whole batch).
Detailed notes and tips concerning ingredients, baking the pizzas, and more can be found above (starting here).
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