Garlic Pizza
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Learn how to make garlic pizza from scratch. Using my homemade 2-ingredient pizza dough, it’s so tasty and takes less than 30 minutes. The crust is crispy, and the topping is buttery and has just the right amount of garlic.
Why I love this garlic pizza recipe
My local pizzeria inspired today’s recipe. Their garlic bread pizza is shaped and sliced like a classic pizza, but instead of cheese and sauce, it uses a garlic butter mixture. I recreated this, but with a few sneaky shortcuts without compromising on flavor. I tested this with various pizza bases and came to the same conclusion- it all comes down to the roasted garlic butter topping, NOT the base. So I’m sticking with my tried-and-true 2-ingredient pizza dough, which is foolproof- no yeast, no resting time, and no kneading required.
I love that it is ready in under 20 minutes and has the best texture and flavor- the crust is chewy and fluffy, and the garlic butter topping isn’t too overpowering, so it complements anything you pair it with. I usually make it as a side dish for pasta, but you can serve it as an appetizer or even an elevated side dish.
Key Ingredients
Find the printable recipe with measurements below.
- Pizza dough. I use my homemade Greek yogurt dough for the base of the garlic pizza bread. It’s made with self-rising flour and Greek yogurt and takes minutes to prepare. You can use a store-bought dough or even a chilled pizza crust. Please ensure it’s enough for a 12-inch pizza.
- Milk. Brush the tops of the pizza dough to give it a golden shine. I used whole milk, but any milk works.
- Salted butter. To make the garlic topping! Be sure to use good-quality butter, as it brings out the flavor of the pizza. If you use unsalted butter, add an extra 1/4 teaspoon of salt.
- Garlic. You can use fresh or bottled (jarred) minced garlic. I used the minimum amount, but feel free to add more if you love garlic.
- Rosemary. A must for any savory bread or pizza! Please use fresh Rosemary, not the dried kind!
How to make garlic pizza
Step 1- Prep pizza dough. Mix flour and yogurt until combined. Knead several times, then shape into a ball. Transfer to a floured surface.
Step 2- Roll. Roll out the dough into a circular 10-12-inch shape.
Step 3- Make the garlic butter. Melt the butter. Stir in garlic, salt, and rosemary.
Step 4- Assemble. Brush the crust with milk, then brush on the garlic butter. Leave a half-inch border.
Step 5- Bake for 18–20 minutes, until the edges are golden and the topping is sizzling.
Pro tips and variations
- Roll out the dough as thinly as possible. Remember, the dough will rise and the crust will puff up, so starting thin will give you the perfect balance of crisp base with fluffy bite.
- Adjust the garlic ratio. My recipe uses the minimum amount of garlic. If you’re a garlic fiend or want something bolder, feel free to double the amount for an extra punch of flavor.
- Don’t use store-bought garlic butter. Yes, it’s more convenient, but when developing this recipe, I found that different brands had different proportions of garlic to butter, which made the overall flavor quite unpredictable. Making your own ensures consistent, balanced results every time.
- Use other herbs. Any fresh herbs will work. Chopped parsley or basil are my usual go-tos, but oregano, thyme, or even a medley can add a delicious twist.
- If you own a pizza stone, bake the pizza on that instead of a baking sheet or dish. The stone cooks the crust more evenly and gives it crisp sides.
Frequently asked questions
If you don’t want to make your pizza dough, you can use any pizza crust (pre-made) or store-bought dough. My recipe is for a 12-inch pizza. If your dough is for anything larger, you’ll need to add extra garlic butter to compensate.
Yes! I kept this cheeseless as it’s more authentic and similar to what you’d find at a pizzeria, but feel free to add mozzarella cheese on top before baking. When I did some testing, I found one full cup to be sufficient. Any more and you lose the garlic flavor. If you want to use a more flavorful cheese, like Parmesan, reduce the amount to half a cup.
Storage instructions
To store: Leftovers should be stored in the fridge in a sealed container. It will keep fresh for up to 5 days.
To freeze: You can freeze the garlic pizza bread recipe to enjoy later. Place pizza slices on parchment paper and keep in a ziplock bag. They will stay fresh for up to 6 months.
Garlic Pizza Recipe
Video
Ingredients
- 1 batch pizza dough * See notes
- 2 tablespoon milk
For the garlic butter topping
- 1/4 cup butter Melted
- 3 tablespoons garlic minced
- 1 tablespoon Rosemary fresh
- 1 teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C). Line a large baking tray with parchment paper.
- Prepare the pizza dough. Combine the flour and yogurt, mixing well. Knead several times and roll out into a 12-inch pizza, about 1/4 of an inch thick. Place on the lined tray and brush the milk all over the top, until completely covered.
- In a small bowl, add the melted butter, minced garlic, and rosemary and whisk together until combined. Using the pastry brush, brush the mixture over the top of the prepared pizza crust, leaving half an inch from the side.
- Place the prepared garlic pizza in the oven and bake for 15-17 minutes or until golden brown. Remove from the oven and slice.
Notes
- Pizza dough: Any 12-inch pizza dough is fine.
- Cheese: You can add up to 1 cup of shredded mozzarella cheese (or any cheese you like). Please do not add any more, or else you lose the garlic flavor.
- Garlic: This is the minimum amount. Feel free to double it for a more intense garlic flavor.
- Leftovers: Keep in the fridge, covered, for 5 days. You can freeze leftovers for up to 6 months.
- Reheating: Re-heat the pizza in the oven (at 350°F for 5 minutes) or on the stovetop in a non-stick pan.
Garlic is so nutritious and healthy food. I like it. I never tried pizza with garlic before.
Can I put even more garlic or it will be too much? Exactly 3?
Garlic is such healthy and good. I like it. Thanks for garlic pizza!
Amazingly delicious! Thank you so much! I have celiac and pizza is always not that great.. I love using the nonfat Greek yogurt and protein and fluffy crunchy so good!!
I am going to try your recipe because the flavor appeals to me. This pizza recipe reminds me of Amalfi’s White Pizza which was the first white pizza in the Washington, D.C. area several years ago. The recipe made two pizza dough (with yeast) and no sauce. Once the dough was rolled out, olive oil was sprinkled lightly on top, then garlic (passed through a press) was sprinkled and followed by sprinkles of oregano and red pepper flakes. Finally, fontina cheese slices were placed in various places on top. After cooking in the oven, the pizza was sliced in various small triangle and rectangle slices and served as an appetizer. Since I prefer thinner crust pizza, I store the extra dough in a freezer baggy for another time.
What are amounts for pizza dough of flour and yogurt.
Can some of the white flour be replaced by whole Wheat?
Absolutely, just make sure it is self rising 🙂