Roasted Garlic Pesto

Preheat the oven to 375 degrees F.

Spread the garlic cloves on a sheet tray and drizzle olive oil over them, add a pinch of kosher salt and give the sheet pan a little shake to coat the cloves in oil and salt.

Pop the tray in the oven and roast for about 10 minutes, until they are beginning to brown. Give the cloves a stir and continue roasting for another 5 minutes or so. When the cloves are toasted and roasted, let them cool for 5-10 minutes.

Turn the oven temp up to 450 degrees F, with a pizza stone or steel.

Toss the fresh basil leaves in the bowl of a food processor. Add the roasted garlic cloves and 1/3 cup of roasted pine nuts. Pulse the ingredients several times to get a chimichurri-type of consistency.

Then add 1/4 cup of powdered parmesan cheese. With the processor running, drizzle in olive oil until you have a fine texture and a smooth pesto. Taste the pesto and add kosher salt if needed.

Roasted Garlic Pesto Pizza

Roll, stretch or pull your pizza dough out to about a 12-inch round, on a lightly floured surface. Spread on as much pesto as you like, I used about 3/4 cup. Use the backside of a silicone spatula to evenly spread the pesto, leaving a 1-inch border for the crust.

Top the pesto with grated low-moisture mozzarella. Use as much cheese as you like!

Bake the pizza on the steel or stone for about 10-12 minutes, until the crust is puffed and golden; and the cheese is melted and bubbly.

When the pizza comes out of the oven, enjoy as is – or, brush the crust with olive oil. Sprinkle on toasted panko breadcrumbs and drizzle on some chili crunch.