Roasted Garlic White Pan Pizza
Roasted garlic white pan pizza turns simple dough, ricotta, mozzarella, and one head of garlic into a rich, crisp, budget-friendly dinner.
This is real comfort food made with basic ingredients. The roasted garlic tastes sweet and mellow, the ricotta turns creamy, and the pan gives the crust golden, chewy edges. It feels like a takeout treat, but it costs much less when you make it at home.
This pizza is a budget-friendly comfort meal. It uses affordable staples like dough, garlic, ricotta, mozzarella, olive oil, and parmesan. You get the taste of a pizzeria style white pizza without paying restaurant prices. It is rich, cheesy, and satisfying, so serve it with a simple salad if you want to stretch the meal further.
Why You Will Love This Recipe
- Deep roasted garlic flavor: The garlic turns soft, sweet, and almost buttery in the oven.
- Creamy white sauce: Ricotta makes a simple base without needing a cooked sauce.
- Crisp pan crust: Olive oil in the pan helps the bottom turn golden and crunchy.
- Easy enough for a weeknight: Use homemade dough or store-bought dough, then let the oven do the work.
Fabian’s Budget Tip: Buy a block of mozzarella and shred it yourself. It usually costs less than pre shredded cheese, melts better, and gives this white pan pizza a smoother, creamier top.
Ingredients (Serves 4)
- Pizza dough: 1 pound, 450 g, homemade or store-bought
- Whole garlic: 1 large head
- Olive oil: 3 tablespoons, 45 ml, divided
- Ricotta cheese: 1 cup, 240 g
- Low moisture mozzarella: 2 cups shredded, about 225 g
- Parmesan cheese: 1 third cup finely grated, about 30 g
- Fine salt: 1 half teaspoon, 3 g, plus more to taste
Step-by-Step Instructions
1. Roast the Garlic
Heat the oven to 400°F, 200°C. Slice the top off the garlic head so the cloves are exposed. Place it on a small piece of parchment or in a small oven-safe dish. Drizzle with 1 tablespoon olive oil and add a small pinch of salt.
Roast for 35 to 45 minutes, until the cloves look golden, soft, and jammy. Your kitchen should smell sweet and nutty, not sharp. Let the garlic cool until you can handle it.
2. Prepare the Pan and Dough
Raise the oven to 475°F, 245°C. Add 1 tablespoon olive oil to a 9 by 13 inch metal baking pan. Place the dough in the pan and turn it once so it gets coated in oil.
Press the dough toward the corners with your fingertips. If it springs back, let it rest for 10 minutes, then press again. The dough should feel relaxed and slightly puffy.
3. Mix the Ricotta Garlic Base
Squeeze the roasted garlic cloves into a bowl. Mash them with a fork until smooth. Add the ricotta, 1 tablespoon olive oil, and fine salt. Stir until the mixture looks creamy and speckled with golden garlic.
Taste a tiny spoonful. It should be savory, mellow, and rich. Add a small pinch of salt if it tastes flat.
4. Build the White Pan Pizza
Spread the ricotta garlic base over the dough, leaving a small border around the edge. Scatter the mozzarella over the top in an even layer.
Do not press the cheese down. Let it sit loosely so it melts into creamy pockets while the crust rises around the edges.
5. Bake Until Golden and Bubbling
Bake for 16 to 22 minutes, until the edges are deep golden brown and the mozzarella is bubbling in small creamy pools. The bottom should sound crisp when you lift a corner with a spatula.
If the top browns before the bottom crisps, move the pan to a lower oven rack for the last few minutes.
6. Finish with Parmesan and Olive Oil
Remove the pizza from the oven and let it rest for 5 minutes. Sprinkle parmesan over the hot cheese so it softens slightly. Drizzle with a little extra olive oil.
Slice into 8 pieces. The crust should be crisp on the bottom, chewy in the center, and creamy from the ricotta garlic base.
Expert Troubleshooting & FAQs
Why is my pan pizza dough not stretching?
The dough is too cold or too tight. Let it rest at room temperature for 10 to 20 minutes, then press it again with oiled fingertips. Warm dough relaxes and stretches much more easily.
Why did my pizza come out soggy?
The oven may not have been hot enough, or the pan may have been too crowded with cheese. Heat the oven fully before baking, use a metal pan, and bake until the bottom looks golden and crisp.
Can I make the roasted garlic ahead of time?
Yes. Roast the garlic up to 3 days ahead. Store it covered in the refrigerator. Bring it close to room temperature before mixing it into the ricotta so the base spreads smoothly.
Estimated Nutritional Facts Per Serving
- Calories: About 520
- Protein: About 23 g
- Carbs: About 52 g
- Fats: About 25 g
Roasted Garlic White Pan Pizza
Ingredients
- Pizza dough: 1 pound, 450 g, homemade or store-bought
- Whole garlic: 1 large head
- Olive oil: 3 tablespoons, 45 ml, divided
- Ricotta cheese: 1 cup, 240 g
- Low moisture mozzarella: 2 cups shredded, about 225 g
- Parmesan cheese: 1 third cup finely grated, about 30 g
- Fine salt: 1 half teaspoon, 3 g, plus more to taste
Instructions
- 1. Roast the Garlic. Heat the oven to 400°F, 200°C. Slice the top off the garlic head so the cloves are exposed. Place it on a small piece of parchment or in a small oven-safe dish. Drizzle with 1 tablespoon olive oil and add a small pinch of salt. Roast for 35 to 45 minutes, until the cloves look golden, soft, and jammy. Your kitchen should smell sweet and nutty, not sharp. Let the garlic cool until you can handle it.
- 2. Prepare the Pan and Dough. Raise the oven to 475°F, 245°C. Add 1 tablespoon olive oil to a 9 by 13 inch metal baking pan. Place the dough in the pan and turn it once so it gets coated in oil. Press the dough toward the corners with your fingertips. If it springs back, let it rest for 10 minutes, then press again. The dough should feel relaxed and slightly puffy.
- 3. Mix the Ricotta Garlic Base. Squeeze the roasted garlic cloves into a bowl. Mash them with a fork until smooth. Add the ricotta, 1 tablespoon olive oil, and fine salt. Stir until the mixture looks creamy and speckled with golden garlic. Taste a tiny spoonful. It should be savory, mellow, and rich. Add a small pinch of salt if it tastes flat.
- 4. Build the White Pan Pizza. Spread the ricotta garlic base over the dough, leaving a small border around the edge. Scatter the mozzarella over the top in an even layer. Do not press the cheese down. Let it sit loosely so it melts into creamy pockets while the crust rises around the edges.
- 5. Bake Until Golden and Bubbling. Bake for 16 to 22 minutes, until the edges are deep golden brown and the mozzarella is bubbling in small creamy pools. The bottom should sound crisp when you lift a corner with a spatula. If the top browns before the bottom crisps, move the pan to a lower oven rack for the last few minutes.
- 6. Finish with Parmesan and Olive Oil. Remove the pizza from the oven and let it rest for 5 minutes. Sprinkle parmesan over the hot cheese so it softens slightly. Drizzle with a little extra olive oil. Slice into 8 pieces. The crust should be crisp on the bottom, chewy in the center, and creamy from the ricotta garlic base.
