Roasted Garlic White Pizza with Garlic Sauce

Total Time:
3 hr 35 min
30 min
1 hr 35 min
1 hr 30 min

1 large (15-inch) pizza, serving 4 to 6

  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon plus a pinch salt
  • 1/4 teaspoon cayenne pepper
  • 3 to 4 heads Roasted Garlic, recipe follows
  • 2 to 3 tablespoons yellow cornmeal, for sprinkling on baker's peel
  • 1 recipe Parmesan Pizza Dough, recipe follows
  • 8 ounces fresh mozzarella, sliced
  • 4 ounces grated fontina
  • 2 tablespoons chopped fresh basil leaves
  • 2 tablespoons chopped fresh parsley leaves

Gently heat milk in a small saucepan, just until barely simmering. Remove and keep covered.

In a separate saucepan, melt butter. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color. Gradually add the warm milk, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. Remove from heat and add 10 of the roasted garlic cloves. Pour the hot mixture into a blender, cover tightly, and process until smooth. Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface.

Place a pizza stone in the oven and preheat to 500 degrees F.

Sprinkle about 2 tablespoons of the yellow cornmeal on a baker's peel or baking sheet. Place the rolled out pizza dough circle on the prepared baker's peel or baking sheet.

Spread the cooled sauce over pizza dough, leaving a 3/4-inch border. Place sliced mozzarella on top of the sauce. Sprinkle the remaining roasted garlic cloves (whole) over the cheese and top with the grated fontina. Bake the pizza for 8 to 10 minutes, or until the crust is golden and cheese is melted and bubbly and golden brown in spots. Remove from the oven and sprinkle chopped herbs over the top. Serve immediately.

Roasted Garlic:

3 to 4 heads garlic, upper quarter removed

4 teaspoons olive oil

Kosher salt

Freshly ground black pepper

Preheat the oven to 350 degrees F.

Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Carefully remove each clove of garlic from the head. Squeeze each head of garlic to expel any cloves that you cannot remove individually. Set aside until needed.

Yield: enough for 1 pizza

Parmesan Pizza Dough:

1 cup warm water (105 to 115 degrees F)

1 (1/4-ounce) envelope active dry yeast

1 teaspoon honey

2 tablespoons extra-virgin olive oil

2 3/4 cups unbleached all-purpose flour

1/2 cup finely grated Parmesan

Pinch salt

Yellow cornmeal, for sprinkling the baking sheet

In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.

Punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle.

Yield: dough for 1 (15-inch) pizza

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    Fantastic recipe. I combined this one with Emeril's parmesean pizza crust with kicked up caesar salad and put the salad over it and oh my gosh!!! To answer irishana's question about incorporating the parm cheese in the dough, refer to the Parmesean pizza crust recipe.It's really nice and crispy!!!
    Delicious but this needs to be corrected. Nowhere in the recipe for pizza dough, it tells us when to incorporate parmesan cheese.
    The sauce is delicious. It is a lot of prep work. Next time the sauce will be made the day before. I will also spread it closer to the edge. The sauce thickens as it cools.
    Omg so good! The sauce is perfect. I already had homemade wheat dough ready, my boyfriend and I enjoy getting creative with the toppings! We used artichokes, spinach, peppers, mushrooms and a sprinkle of tomatoes; best thing we've ever made lol!
    Fantastic! Made this on the grill. Had plenty of sauce left over, great for dipping bread or crust ends. 
    Didn't put cayenne in the sauce, added about 20 roasted garlics that I first smashed then added to sauce with parm regg. sea salt and a dash of blk pepper. then put it on my pizza to bake it was great. I didn't make the dough.
    This was a bit labor intensive, but oh so worth it. It's rich and would definitely satisfy any garlic lover. For the dough, I substituted fresh yeast --17 g--for the dry and made sure to keep the water between 98 and 108 degrees. 
    As many of the other comments stated, I too was frustrated with the fact that the Parmesan was omitted from the instructions. I checked to see if Emeril used Parmesan pizza dough in any other recipe, and indeed he has. The website is not allowing me to include the link, but if you search "Parmesan Pizza Crust filled with Emeril's Kicked Up Chicken Caesar Salad," you should be able to find it. The flour to Parmesan ratio is slightly different, but it's otherwise the same and includes how the Parmesan should be added.
    This pizza was amazing!! The white sauce was incredible. However, I did not make my own pizza dough, but instead bought an already made but not frozen whole wheat pizza dough from my local grocery store. I sprinkled the parmesan cheese into this dough to get a similiar effect. Cannot wait to have more people over to try this again!
    Best white pizza yet! Added lump crab meat and finely chopped jalapeno peppers. Used mozerella cheese too. Yummy!
    Didn't read all the reviews before, didn't make a "rim" with the dough and have a mess in my oven (almost got smoked out of the house from the burning sauce on the bottom of the oven) and my kitchen is a mess with flour....BUT, flavors were AWESOME! I too slightly modified the toppings...added mushrooms, frozen spinach (defrosted and squeezed dry), and prosciutto with 3 minutes left to cook....
    Absolutely delicious sauce. Added more mozerella cheese and it came out fine.
    I made this pizza this week and it was wonderful...I didn't use unsalted butter and I used 1% milk and it turned out fine...this is a crowd pleaser.
    Love this!
    Best sauce ever. I LOVEd it. I had to tweak it a little bit because of what I had on hand but it was delicious. I know I will be making this many many time in the near future
    the best pizza sauce ever! All my family loved this pizza, in fact we've made it two days in a row, and making it again today to enjoy it at a dinner! thank you! thank you!
    The recipe didn't explain how to add the Parmesan cheese to the dough, so I just folded it in with some dry basil to give it a little extra flavor. I also added pepperoni, Italian sausage, olives, and mushrooms to the pizza. It was the best pizza I've ever eaten and mt family couldn't get enough!
    Can anyone tell me when you are supposed to add the parmesan to the dough recipe. That step seems to have been left out. I've used this recipe as a basis for my pizzas and i think it's great - but would love to incorporate the cheese into the bread. Thanks.
    I made this pizza into pizza rolls - rolling up the filling like a cinnamon roll and cutting into one inch thick pieces - baked em up and served them at a tailgate party - RAVE RAVE reviews! Everyone wanted to know all about them!
    When I first read this recipe and saw how much garlic it used, I was shocked the recipe only made 1 pizza. However, it was truly amazing. The best pizza ever! My ten year old son couldn't get enough.
    One of the best white pizzas I have ever made. I think the cayenne really gives it something extra special. I used four cheese: Mozzarella, Monterey jack, Parmesan, and some Gruyere. I added the basil prior to baking so that it was really part of the pizza. Delish!
    Give this one a try, for sure!
    I made the sauce to put over pasta. It tasted very hot (the pepper) and at the same time very flour-y. Maybe it tastes better as the pizza sauce but I did not enjoy it.
    Great crisp crust. Sauce is creamy and smooth. Zippy for sure. Roasted makes is soooooo delish. Only addition I made was to toss cracked pepper in the dough. Made this twice so far- 2nd time with Trader Joes Quattro Formaggio- Parmesean, Asiago, Fontina and mild provolone. Fabulous!
    This was good - very rich and garlicky. Someone described it as fettucini alfredo on a pizza!
    I added some grilled chicken and sauteed mushrooms. Even my 2 yr old liked this.
    I also used regular crust, not the parmesan crust as the recipe is plenty cheesy/ fat-filled without the added cheese! yummy but I still prefer traditional red sauce pizzas.
    I was skeptical of the white was fabulous. The entire family loved it (even the kids). One large was plenty for a family of 5, and we had leftovers.

    The pizza dough recipe failed to mention about adding the Parmesan cheese ??? We just added it in to the mixture before setting it aside to rise.

    I'd make it again in a heartbeat !!!!!!
    I made this pizza today for my husband and I along with a small portion of spaghetti. It was wonderful. I amended the recipe because I could not find the fontina cheese so I substituted with goat cheese. I boiled about 1/3 cup of whole milk then added the goat cheese to melt and threw in a little bit of mexican blend cheese and poured it over the mozzarella and let it bake about 15 minutes.
    It takes a little work but is well worth it. The pizza crust has perfect texture and the sauce is just amazing.
    This would make a great appetizer. It's almost too rich for a main course but my entire family loved it. Everyone loved the roasted garlic.
    The dough is wonderful and the white sauce is wonderful. I made it last night and the roasted garlic cloves added to the top were over-powering. I would suggest adding a chopped up grilled chicken breast with green onions instead, Emeril.
    This is delicious. Would make it again anytime. Its easy and everyone loved it.
    Start the dough. Start roasting garlic. Then do the sauce. Went well with white wine.
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