3.2
5 ratings

Roasted Garlic Pizza with Mushrooms and Spinach

Roasted Garlic Pizza
Jane Bruce

Roasted Garlic Pizza

Homemade pizza is a great way to experiment with new flavors and tastes. Taking a little help from the store and using pre-made pizza dough leaves time to get creative with the toppings. For this pizza, I combined savory roasted garlic with earthy mushrooms, spinach, and fresh cheese. Roasting the garlic mellows out the flavor considerably, but still leaves you with an undeniable garlicky taste. Feel free to switch up the ingredients to include your favorite veggies and cheeses — the beauty of pizza is that anything goes! 

Click here to see 7 Reasons to Eat More Garlic

Ingredients

  • 1 head garlic
  • 1 olive oil, plus more for pizza
  • Flour, for dusting
  • 1 package whole-wheat pizza dough, at room temperature
  • 1/4 pizza sauce
  • 1/2 fresh mozzarella, sliced
  • 1/4 ricotta
  • 10 cremini mushrooms, sliced and sautéed
  • 1/2 chopped spinach, cooked

Directions

Preheat the oven to 400 degrees. 

Peel the outer layers of the garlic skin away from the garlic, leaving the cloves intact. Cut 1/4- to-1/2 inch off the top of the garlic head, exposing the tops of the cloves. Drizzle with olive oil and wrap in aluminum foil. Roast in the oven for 45 minutes.

Remove garlic from oven and let stand until cool enough to handle, about 20 minutes. Once cooled, remove the skin from the cloves and mash into a paste. 

Raise oven temperature to 425 degrees. 

Using a rolling pin dusted with flour, roll out the pizza dough to desired shape. (Since I was baking on a cookie sheet, I made a rectangular pizza, but any shape works.) Place dough on a lightly oiled cookie sheet and drizzle with about 1 tablespoon of olive oil. Spread roasted garlic evenly onto the dough. Then, spead the pizza sauce evenly over the dough. Next, top with cheeses, mushrooms, and spinach.

Bake in oven until crust is golden and cheese is hot and bubbly, about 8-10 minutes. Remove from oven, cut into slices, and serve immediately.