Roasted Garlic & Sun-Dried Tomato Pizza

Quick Recipe Version (TL;DR)

Yield: 1 x 12-inch pizza (serves 2–3)
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Quick Ingredients

1 whole head garlic
4 tbsp extra-virgin olive oil, divided
1 ball (10–12 oz / 280–340 g) pizza dough
1/2 cup (60 g) shredded low-moisture mozzarella
1/4 cup (40 g) oil-packed sun-dried tomatoes, drained and sliced
2 tbsp (10 g) freshly grated parmesan cheese
6–8 fresh basil leaves, torn
1 tbsp cornmeal or all-purpose flour (for dusting)
Salt, black pepper, and red pepper flakes (optional)

Do This

1. Heat oven to 400°F (200°C). Slice top off garlic head, drizzle with 1 tsp oil, wrap in foil, and roast 30–35 minutes until soft and golden. Cool slightly.
2. Increase oven to 500°F (260°C). Place a pizza stone or inverted baking sheet inside to preheat. Let dough sit at room temperature while the oven heats.
3. Squeeze roasted garlic cloves into a bowl and mash with 3 tbsp olive oil, a pinch of salt, black pepper, and red pepper flakes (if using).
4. On a lightly floured surface, stretch dough into a 12-inch round. Transfer to a floured or cornmeal-dusted pizza peel or upside-down baking sheet.
5. Spread garlic-infused oil evenly over dough. Top with mozzarella, sun-dried tomatoes, and parmesan.
6. Slide pizza onto hot stone or baking sheet. Bake 9–12 minutes until crust is deep golden and cheese is bubbling.
7. Finish with torn basil and an optional drizzle of olive oil. Slice and serve hot.

Why You’ll Love This Recipe

Roasted garlic and olive oil create a rich, fragrant “white sauce” without any cream.
Sun-dried tomatoes add tangy, concentrated tomato flavor in every bite.
Simple, accessible ingredients come together in a pizza that tastes restaurant-level.
Easy to customize with extra toppings, yet elegant enough for guests.

Grocery List

Produce: 1 head garlic, fresh basil
Dairy: Low-moisture mozzarella cheese, parmesan cheese
Pantry: Pizza dough (or ingredients to make it), extra-virgin olive oil, oil-packed sun-dried tomatoes, cornmeal or all-purpose flour, salt, black pepper, red pepper flakes (optional)

Full Ingredients

For the Roasted Garlic

1 whole head garlic
1 tsp extra-virgin olive oil

For the Garlic-Infused Oil Base

Roasted garlic cloves (from 1 head, above)
3 tbsp extra-virgin olive oil
1/4 tsp fine sea salt, or to taste
1/8 tsp freshly ground black pepper
1/4 tsp red pepper flakes (optional, for a gentle heat)

For the Pizza

1 ball pizza dough (10–12 oz / 280–340 g), homemade or store-bought, rested at room temperature for at least 30 minutes
1/2 cup (60 g) shredded low-moisture mozzarella cheese
1/4 cup (40 g) oil-packed sun-dried tomatoes, drained well and sliced into strips
2 tbsp (10 g) freshly grated parmesan cheese
6–8 fresh basil leaves, torn or thinly sliced
1 tbsp cornmeal or all-purpose flour, for dusting peel or baking sheet

Optional Finishing Touches

Extra drizzle of extra-virgin olive oil
Pinch of flaky sea salt
Additional fresh basil leaves
Extra red pepper flakes or freshly ground black pepper

Step-by-Step Instructions

Step 1: Roast the garlic until soft and caramelized

Preheat your oven to 400°F (200°C). Slice about 1/4 inch off the top of the garlic head to expose the cloves. Place the head on a small piece of foil, drizzle with 1 tsp olive oil, and wrap it tightly. Set the foil packet directly on the oven rack or on a small baking sheet.

Roast for 30–35 minutes, until the cloves are very soft, lightly golden, and fragrant. Remove from the oven and let cool just until you can handle it comfortably. While the garlic roasts, you can prepare your other ingredients and take the pizza dough out of the fridge to warm up.

Step 2: Preheat the oven and your baking surface

After removing the garlic, increase the oven temperature to 500°F (260°C). Place a pizza stone, baking steel, or an inverted heavy baking sheet on the middle rack to preheat. Let it heat for at least 20–30 minutes so it becomes very hot; this is key for a crisp, well-browned crust.

Meanwhile, let your pizza dough rest at room temperature (if you have not already) so it becomes soft, stretchy, and easier to shape. Lightly drain and pat the sun-dried tomatoes dry with paper towels to remove excess oil, which helps prevent greasy spots on the pizza.

Step 3: Make the roasted garlic–infused olive oil

Once the roasted garlic is cool enough to handle, unwrap it and squeeze the base of the head to push the soft cloves into a small bowl. Discard the papery skins. Add 3 tbsp extra-virgin olive oil, 1/4 tsp fine sea salt, 1/8 tsp black pepper, and 1/4 tsp red pepper flakes (if using).

Mash everything together with a fork until the garlic is broken down and the mixture looks like a loose, fragrant paste in oil. Taste and adjust seasoning with a pinch more salt or pepper as needed. This mixture will be your flavorful “sauce” base.

Step 4: Stretch the pizza dough

Lightly flour your work surface and your hands. Place the dough ball on the surface and gently press it into a flat disk with your fingertips, leaving a slightly thicker rim for the crust. Lift the dough and use the backs of your hands and knuckles to gently stretch it, rotating as you go, until you have roughly a 12-inch circle.

Sprinkle a pizza peel or an upside-down baking sheet with 1 tbsp cornmeal or flour. Transfer the stretched dough onto the prepared peel or baking sheet. Give it a little wiggle; the dough should slide easily. If it sticks, lift and dust a bit more flour or cornmeal underneath.

Step 5: Add the garlic oil, cheese, and sun-dried tomatoes

Spoon the roasted garlic–olive oil mixture onto the dough and use the back of the spoon or a pastry brush to spread it evenly, leaving a 1/2-inch border for the crust. Make sure the garlic bits are fairly evenly distributed so every slice has flavor.

Sprinkle the surface with the 1/2 cup (60 g) shredded mozzarella. Distribute the 1/4 cup (40 g) sliced sun-dried tomatoes over the cheese so there are pieces in each bite. Finish with an even layer of 2 tbsp (10 g) grated parmesan.

Step 6: Bake the pizza until golden and bubbly

Carefully slide the topped pizza onto the preheated stone, steel, or baking sheet in the oven. Bake at 500°F (260°C) for 9–12 minutes, or until the crust is deep golden with some darker spots, and the cheese is fully melted and bubbling.

Start checking around the 8-minute mark, as home ovens vary. If one side is browning faster, use a peel or tongs to rotate the pizza halfway through baking for even color.

Step 7: Finish with fresh basil and serve

When the pizza is done, transfer it to a cutting board. Immediately scatter the torn fresh basil leaves over the top so their aroma blooms with the residual heat. If you like, add a light drizzle of extra-virgin olive oil, a pinch of flaky sea salt, and a few extra red pepper flakes or black pepper.

Let the pizza rest for 2–3 minutes so the cheese sets slightly, then slice into 6–8 wedges. Serve hot while the crust is crisp and the cheese is still gooey.

Pro Tips

Room-temperature dough stretches better: Cold dough will spring back and tear. Aim for at least 30 minutes (ideally up to 60) on the counter before shaping.
Do not overload the toppings: This is a light, olive-oil–based pizza. Too much cheese or too many sun-dried tomatoes can make it heavy and soggy.
Drain sun-dried tomatoes well: Patting them dry prevents greasy patches and helps them caramelize slightly in the oven.
Preheat your stone or pan thoroughly: A very hot surface is crucial for a crisp bottom crust and good oven spring.
Use high heat with confidence: 500°F (260°C) may sound intense, but pizza loves a hot oven. Just keep an eye on it in the last couple of minutes.

Variations

Goat cheese twist: Crumble 2–3 tbsp of soft goat cheese over the pizza along with the mozzarella for a tangy, creamy accent.
Caramelized onion addition: Add a thin layer of sweet caramelized onions under the cheese for extra depth of flavor.
Arugula finish: After baking, top the pizza with a small handful of baby arugula tossed with a few drops of olive oil and a pinch of salt for a peppery freshness.

Storage & Make-Ahead

Leftover slices keep well in an airtight container in the refrigerator for up to 3 days. Reheat on a dry skillet over medium heat or directly on an oven rack at 375°F (190°C) for 5–8 minutes, until the crust is crisp and the cheese is warmed through. Avoid microwaving if you want to keep the crust from going chewy.

You can roast the garlic and make the garlic-infused oil up to 3 days ahead; store in a covered container in the refrigerator and bring to room temperature before using. Pizza dough can also be made or purchased a day or two in advance and kept chilled; just allow time for it to warm and relax before shaping.

Nutrition (per serving)

Approximate values for 1 of 3 servings (about 2 slices each): 420 calories, 18 g fat, 45 g carbohydrates, 16 g protein, 3 g fiber, 700 mg sodium. Actual values will vary based on specific brands of dough, cheeses, and sun-dried tomatoes used.