Roasted Garlic Heirloom Tomato Pizza

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Summer may be winding down, but my love of summer flavors isn’t going anywhere! I am a sucker all year for a tomato / mozzarella / basil combo. Now take those ingredients to the next level by adding freshly roasted garlic, and you’ve just earned a spot on my dinner menu. This roasted garlic heirloom tomato pizza is the perfect recipe for you and your family during any season!

As you know, I’m not one to really mess around with yeast or proofing or anything else “dough” related (unless we’re talking cookie dough!). So my secret to making this roasted garlic heirloom tomato pizza realistic on a weeknight - or really any night - is finding a pre-made pizza dough. I prefer refrigerated doughs over the “on the shelf” doughs — and my local grocery keeps several versions in a refrigerated case in their bakery section (thank you, Publix). I’ve seen other “homemade” doughs in the freezer section that you just thaw and proof, so check there too.

You’ll love how fresh and quick this Roasted Garlic Heirloom Tomato Pizza is and how everyone in your family will enjoy it!

Let me know what you think by sharing your final product on social media! Like pizza? Check out other PIZZA recipes here! Be sure to tag me : Instagram @realfoodreallife_rd / Facebook @Real Food. Real Life. - Carolyn Williams, PHD, RD. Stay tuned for more recipes to come!

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In case you don't know, I have a brand new cookbook ! You can now find MEALS THAT HEAL: 100+ EVERYDAY ANTI-INFLAMMATORY RECIPES in 30 MINUTES or LESS on the shelf at the store and bring it home for your whole family to enjoy! You’ll love this family-friendly cookbook with recipes that you can use to stay healthy or tailor to treat most health conditions. Find out more about the cookbook here and here!

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Roasted Garlic Heirloom Tomato Pizza



  • 1 garlic bulb

  • 2 teaspoons extra-virgin olive oil

  • 1 pound refrigerated whole-grain pizza dough 

  • ¼ teaspoon kosher salt

  • 3 to 4 heirloom tomatoes, sliced

  • 1 ½ cups shredded mozzarella cheese 

  • ¼ cup sliced fresh basil 

  • Freshly cracked black pepper


  1. Preheat oven to 400 degrees.

  2. Cut about ½-inch off the top of the garlic bulb and peel papery outer layers off. Drizzle with olive oil and wrap in aluminum foil. Bake foil-wrapped garlic on middle oven rack for 35 to 40 minutes or until cloves are golden brown and tender.

  3. Carefully remove garlic bulb from oven, and let cool slightly.

  4. Increase oven temperature to 450 degrees.

  5. On a lightly floured surface, roll out the dough, adding additional flour as needed to prevent sticking. Place dough on lightly-greased pan or baking stone.

  6. Squeeze garlic cloves into a small dish; mash into a paste with a fork. Add salt to garlic paste. Spread garlic paste evenly on the dough, leaving a ½-inch border around edges.

  7. Bake crust 5 minutes at 450 degrees. Remove from oven. Top with sliced tomatoes and cheese. Cook an additional 5 to 7 minutes or until crust is golden and cheese in melted.

  8. Sprinkle with basil and pepper before serving.

  9. Cut into 8 slices.


  • 4 servings  (Serving size: 2 slices):

    • 406 Cal | 12g Fat (5g Sat) | 21g Protein | 55g Carb, 3g Fiber, 4g Sugar (1g Added Sugar) | 922mg Sodium

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