Roasted Garlic and Tomato Whole Wheat Pizza

Roasted Tomato and Garlic Pizza - Lauren Caris Cooks

5 from 1 vote

Roasted Garlic and Tomato Whole Wheat Pizza

Enjoy the rich flavors of Roasted Garlic and Tomato Whole Wheat Pizza, a wholesome delight that is perfect for a healthy dinner. This pizza, crafted on a whole wheat crust, showcases the harmony of savory roasted garlic and juicy tomatoes, offering a satisfying twist to the classic pizza.

Prep Time1 15

Cook Time50

Total Time2 5

Course: Main Course

Cuisine: American, Italian

Diet: Vegetarian

Servings: pizza

Calories: 1360kcal

Equipment

1 saucepan
1 mixing bowl
1 pizza pan
1 blender

Ingredients

For the Pizza Dough

2 tsp. dried active yeast
1 cup water + 2 Tablespoons
3 tbsp. honey
1 1/4 cups bread flour strong white
1 1/8 cups whole wheat flour

For the Sauce

1 tbsp. butter
1 tbsp. all-purpose flour
2/3 cup whole milk
3 cloves garlic
salt
pepper

For the Toppings

1 mozzarella cheese ball
arugula fresh
cherry tomatoes

Instructions

First, make the pizza dough

Mix the water, honey and yeast together in a large bowl until fully dissolved. Add the flour and stir until the dough starts to come together. Use your hands to bring the dough together, then turn out onto a floured surface and knead for 5 minutes until the dough is smooth. Place the dough in a greased bowl, cover and leave somewhere warm to rise for 1 hour or until doubled in size.

Roast the Tomatoes and Garlic

Peel the garlic cloves and place them whole in a roasting dish with the tomatoes. Drizzle with some olive oil, season with salt and pepper and roast for 30-35 minutes at 392°F (200°C).

Make the Pizza Sauce

Melt the butter in a saucepan then add the flour and stir. Cook this mixture on a medium heat for 1 minute. Then remove the saucepan from the heat.
Add the milk gradually, stirring thoroughly between each addition. Once all the milk is added, return the saucepan to the heat and stir constantly until the sauce is simmering. Simmer for one minute then take the saucepan off the heat.
Remove the garlic cloves from the roasting dish and blend them in a blender with the white sauce.

Assembling

Knead the pizza dough once more and leave to rise for a further 30 minutes. Afterwards, roll it out into a circle to fit on your tray, or until it is around 1/4 inch thick.
Spread the sauce on top of the dough, tear the mozzarella cheese, and scatter it evenly over the pizza base. You may have some sauce left over – this is good for dipping the pizza in! Bake the pizza for 20-25 minutes at 392°F (200°C).
Top with fresh arugula, the roasted tomatoes, and serve immediately.

Notes

Pizza dough recipe inspired by Naturally Ella

Nutrition