Roasted Garlic Pizza Bread Recipe
Roasted Garlic Pizza Bread – This isn’t your average French bread pizza, oh no. We’re kicking things up a notch with ciabatta, a whole head of roasted garlic, two cheeses, fresh herbs and savory toppings. So, preheat those ovens and let’s get cooking!
The Story Behind the Slice
Before we dig into the cheesy goodness, let me tell you where this recipe came from. It’s part of our Cozy Mystery Cooking Club series, inspired by Catherine Bruns’ book Penne Dreadful. In the story, our intrepid heroine helps uncover a crime ring run out of the local pizza joint. Talk about a spicy plot!
There’s lots of talk about sauce and stromboli, and other Italian-inspired deliciousness in the book, but how could I pass up a chance to enjoy PIZZA?
So, what’s the deal? Crispy ciabatta slathered with roasted garlic butter, topped with gooey mozzarella, zesty pepperoni, savory Italian sausage, and a sprinkle of parmesan. Sounds heavenly, right? Here’s why this recipe is about to become your new favorite:
- Using ciabatta is so much easier than making and rolling out pizza dough!
- It’s super customizable. Anchovies? Go for it. Ham and pineapple? You do you. Veggie overload? Load ’em up!
- That roasted garlic butter? It’s a game-changer. It adds a layer of flavor that’ll make your taste buds do a happy dance.
- It’s perfect for any occasion. Dinner for two? Family movie night? Cut it into smaller pieces, and you’ve got the star of your next appetizer spread.
Gather Your Ingredients
Bare minimum, start with these pizza bread ingredients. Additional toppings are up to you!
- Garlic – one whole head…at least. Roasting garlic mellows it out, so if you love it, absolutely use more!
- Olive oil – a little drizzle on the garlic before roasting will help it along and add a little extra flavor.
- Unsalted butter – mashed together with the soft roasted garlic, this gets slathered all over the bread.
- Kosher salt + fresh cracked black pepper – to season the garlic butter just the way you like it.
- Ciabatta – this long, wide, flat Italian bread is perfect for pizza bread. All the nooks and crannies are just waiting to capture bits of roasted garlic, sauce and cheese. Substitute with another crusty bread if you like.
- Pizza sauce – I use jarred sauce for ease.
- Mozzarella cheese – for the best meltability, grab a block of low-moisture mozzarella and shred it yourself. Whole milk mozz is amazing, but you can definitely use part-skim.
- Parmesan cheese – adds a little salty, nutty goodness.
- Fresh herbs – oregano and basil are classic pizza seasonings.
As for toppings, use what you like. You’ll need 3/4 to 1 cup total. Our favorite combo is pepperoni and sausage! We love a hit of heat, so a sprinkling of red pepper flakes is a must for us…but totally optional.
Let’s Get Cooking
Here’s a step-by-step guide to help you on your way.
- Roast the garlic – Remove the outer layers of paper around the head of garlic. Slice off the top to expose the cloves. Nest the garlic a square of foil and drizzle with olive oil. Seal the foil around the garlic and roast in a preheated 400°F oven for 40 minutes.
- Sauté the sausage – Remove the sausage casing and place the meat into a small cold skillet. Break the sausage into bite size crumbles as it cooks over medium heat. Drain and set aside.
- Make garlic butter – Once the garlic is cool enough to handle, squeeze the cloves out into a small bowl. Add the butter and mash together. Season with kosher salt and fresh cracked pepper, to taste.
- Toast the ciabatta – Slice the bread in half lengthwise. Spread the roasted garlic butter over the cut sides. Toast it on a baking sheet in the oven for 5 to 7 minutes until slightly crispy.
- Assemble the pizza bread – Spread with pizza sauce, then layer with mozzarella, pepperoni and sausage. Sprinkle with parmesan cheese and oregano. Bake for 10 to 12 minutes until the cheese is melted; broil for a minute or two if you like.
- Enjoy! – Top with fresh basil and red pepper flakes. Wait about 5 minutes before slicing. Serve with additional parmesan, if desired.
Roasted Garlic: The Secret Weapon
It’s mellow, it’s sweet, and it’s about to become your new kitchen BFF. Here’s a pro tip: when you’re roasting garlic, go big or go home. Roast two heads (or more!) and thank me later.
Freeze individual cloves for up to 3 months. Just pop them on a parchment-lined tray, freeze, then transfer to a zip-top bag. Future you will be so grateful. Or, cover the cloves with oil in a small mason jar and refrigerate for up to 2 weeks. Hello, instant flavor boost!
Make-Ahead Magic
I know you’re looking at that recipe card and thinking an hour and 15 minutes is a lot for pizza bread! It’s that darn roasted garlic (but, see above!). There are steps you can do ahead!
- Roast the garlic in advance
- Whip up that garlic butter
- Sauté the sausage
You can do all this earlier in the day, or even the day before, and store everything in the fridge. Just remember to let the garlic butter come to room temperature before you start assembling your pizza bread.
Storing and Reheating Leftovers
Is there anything better than finding leftover pizza in the fridge? Here’s how to make sure those leftovers stay just as delicious as when they first came out of the oven:
Storing – Wrap slices in aluminum foil and refrigerate for 1-2 days. To freeze, pop wrapped pizza bread into a zip-top bag and freeze for up to 3 months.
Reheating – Refrigerated or thawed pizza can be warmed up in a 350°F oven for about 10 minutes to maintain crispiness; add extra time for frozen pizza. Zap it in the microwave for a quick reheat, but it won’t be as crispy.
More Italian-Inspired Favorites!
- Grilled Pizza Dough Sandwiches
- Duck + Mushroom Pizza
- Cold Italian Sub Sandwich Sliders
- Italian Style Chicken Wings
- Cast Iron Skillet Meatballs
- Baked Gnocchi with Sausage Ragu
- Spicy Garlic Tomato Confit
- Skillet Polenta with Burrata
Roasted Garlic Pizza Bread
Equipment
Ingredients
- 1 head garlic
- olive oil
- 4 tablespoons unsalted butter, room temperature
- kosher salt and fresh cracked black pepper
- 16 ounce loaf of ciabatta, (or other crusty bread)
- ¾ cup pizza sauce
- 8 ounces low-moisture mozzarella cheese, shredded
- ¼ cup pepperoni slices
- 1 link Italian sausage, (use spicy sausage for an extra kick)
- 2 tablespoons grated parmesan cheese, (plus more for serving)
- 1 tablespoon fresh oregano, minced
- 2 tablespoons fresh basil, sliced thin
- red pepper flakes, to taste
Instructions
- Preheat oven to 400°F.
- Remove the outer layers of paper around the head of garlic. Cut about 1/4″ off the top; you may need to cut a few cloves individually if they are shorter. Nest the garlic in some foil and drizzle with a little olive oil. Seal the foil around the garlic and roast for 40 minutes until the cloves are soft and slightly caramelized.
- Meanwhile, remove the sausage casing and place the meat into a small cold skillet. Sauté it over medium heat until cooked through, using a wooden spoon to break the sausage into bite size crumbles. Drain and set aside.
- Once the garlic is cool enough to handle, squeeze the cloves out into a small bowl. Add the butter and mash together. Season with kosher salt and fresh cracked pepper, to taste.
- Slice the bread in half lengthwise. Spread the roasted garlic butter over the cut sides. Place the bread on a baking sheet and toast in the oven for 5 to 7 minutes until slightly crispy.
- Spread with pizza sauce, then distribute the mozzarella, pepperoni and sausage. Sprinkle with parmesan cheese and oregano. Bake for 10 to 12 minutes until the cheese is melted; broil for a minute or two if you like. Remove from the oven and rest for 5 minutes.
- Top with fresh basil and red pepper flakes; slice and serve with additional parmesan, if desired.
Notes
- Make-ahead options – roast the garlic, make the garlic butter and sauté the sausage earlier in the day or the day before; store in the refrigerator. Allow the garlic butter to soften before using.
- Storing leftovers – Wrap slices in aluminum foil and refrigerate for 1-2 days. To freeze, pop wrapped pizza bread into a zip-top bag and freeze for up to 3 months.
- Reheating leftovers – Refrigerated or thawed pizza can be warmed up in a 350°F oven for about 10 minutes to maintain crispiness; add extra time for frozen pizza. Zap it in the microwave for a quick reheat, but it won’t be as crispy.
Nutrition
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