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Roasted Garlic Tomato Pizza

 Roasted Garlic Tomato Pizza
There's nothing fancy about this appetizing entree. Its naturally good ingredients speak for themselves. The yeast crust provides a tasty base. We especially enjoy it in summer when the tomatoes and basil are fresh from our garden.
8 ServingsPrep: 1 hour + rising Bake: 20 min.


  • 3 cups all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 cup warm water (120° to 130°)
  • 4-1/2 teaspoons olive oil
  • 1 large whole garlic bulb
  • 2 to 3 teaspoons olive oil, divided
  • 3 plum tomatoes, thinly sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups (8 ounce) shredded mozzarella cheese
  • 3 tablespoons julienned fresh basil


  • In a large bowl, combine 1-1/2 cups flour, Parmesan cheese, yeast,
  • sugar and salt. Add water and oil; beat just until moistened. Stir
  • in enough remaining flour to form a stiff dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Meanwhile, remove papery outer skin from garlic (do not peel or

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Roasted Garlic Tomato Pizza (continued)

Directions (continued)

  • separate cloves). Cut top off garlic bulb. Brush with 1 teaspoon
  • oil. Wrap in heavy-duty foil.
  • Bake at 425° for 30-35 minutes or until softened. Cool for 10-15
  • minutes. Squeeze roasted garlic onto a cutting board and slice.
  • Punch dough down. On a lightly floured surface, roll dough into a
  • 15-in. circle.
  • Transfer to a greased 14-in. pizza pan. Build up edges slightly;
  • prick dough thoroughly with a fork. brush dough with the remaining
  • oil. Layer with tomatoes, roasted garlic, salt, pepper and
  • mozzarella cheese.
  • Bake at 450° for 18-20 minutes or until golden brown. Sprinkle
  • with basil. Yield: 8 servings.
Nutritional Facts: 1 serving (1 slice) equals 310 calories, 11 g fat (5 g saturated fat), 24 mg cholesterol, 524 mg sodium, 40 g carbohydrate, 2 g fiber, 12 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.