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Roasted Garlic Tomato Pizza

Total Time

Prep: 1 hour + rising Bake: 20 min.


8 servings

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.


  • 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


  1. 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.
  2. 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.
  3. Meanwhile, remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with 1 teaspoon oil. Wrap in heavy-duty foil.
  4. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze roasted garlic onto a cutting board and slice.
  5. Punch dough down. On a lightly floured surface, roll dough into a 15-in. circle.
  6. 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.
  7. Bake at 450° for 18-20 minutes or until golden brown. Sprinkle with basil.

Nutrition Facts

1 slice: 310 calories, 11g fat (5g saturated fat), 24mg cholesterol, 524mg sodium, 40g carbohydrate (2g sugars, 2g fiber), 12g protein.

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