The key to a great honey garlic pizza is not limiting yourself to those two ingredients. On their own, they run the risk of being simplistic, bland, and cloyingly sweet. Instead, this recipe combines these flavors with some potatoes to add extra body, sundried tomatoes for an acidic note, and even a bit of chili powder for a kick of heat. The combination works together to create a delicious and unusual pizza that’s sure to impress.
I love to make this pizza with my garlic fennel pizza sauce, which really helps to round out the flavors even more and pairs beautifully with the potatoes. (To be honest, I always make a few extra potato slices to just dip in the sauce and eat!) But you definitely don’t need it! Most of my pizzas involve just brushing the crust with olive oil instead of using a sauce, and this one is no exception.
Note: I don’t recommend using tomato sauce in this recipe, because it will overpower the other, more delicate ingredients and throw off the balance of the flavors.
Notes on This Recipe:
Garlic: I love garlic, and find that two cloves per individual-sized pizza is enough. Of course, if you want more, feel free to add more! It’s hard to use too much garlic, after all. (If you disagree with that sentiment, maybe cut back to one clove!)
Sauce: as I mentioned above, you can make this pizza by just brushing the dough with olive oil instead of using sauce.
Roast the potato. You’ll start off by slicing the potato fairly thinly (but not ultra thin) and then coating it with olive oil, salt, and pepper. Next, you’ll roast the slices. The resulting roasted potato slices are so tasty that you’ll have a hard time not eating them on their own! I know this step seems like extra work as opposed to just throwing raw potato on your pizza, but I promise it makes all the difference. One of the worst pizzas I’ve ever had used raw potato slices, and they didn’t really cook on the pizza. Just don’t risk it. Plus, you can use the time that the potatoes are in the oven to do other things!
Prepare the toppings. You’ll have plenty of time to do this while the potato slices roast. Cut your garlic into very thin slices, and the sun dried tomatoes into not-so-thin slices. At this point, you’ll also prepare your honey drizzle by mixing together the honey, lemon juice, and chili powder. If you like spicy food, feel free to increase the chili quantity to taste!
Assemble and bake the pizza. Once you have your stretched pizza dough, top it with either your optional garlic fennel sauce, or else with a brushed-on layer of olive oil. Next, sprinkle the cubed mozzarella evenly over the dough. Arrange the potato slices on top of the cheese in a single layer, then finish with the sliced sun dried tomatoes and garlic.
Note: when cooked this way, the garlic tends to get crispy and a few pieces may even turn dark golden brown. I like my garlic like this, but if you want it to stay softer and fresher, arrange it between the cheese cubes before you add the potato layer.
Finish the pizza. Once your pizza is done baking, simply drizzle it with the honey lemon chili mixture. Serve immediately, and enjoy!
Looking for something to go with this honey garlic pizza? Try my garlic fennel pizza sauce!
Honey Garlic Pizza
- 1 ball of pizza dough (try my 2-hour pizza dough recipe!)
- 1 small to medium yellow potato
- extra virgin olive oil
- salt and pepper
- 2 medium cloves of garlic
- ⅛ cup sun dried tomatoes
- 1 tablespoon honey
- pinch of chili powder
- ½ teaspoon lemon juice
- ¼ cup garlic fennel pizza sauce (optional)
- 3 ounces mozzarella, cut into cubes
- Roast the potato. Preheat the oven to 350 degrees Fahrenheit (180 Celsius). Line a baking sheet with parchment paper. Cut the potato into ⅛” slices, then toss the slices with enough olive oil to generously coat along with a generous pinch each of salt and pepper. Arrange in a single layer on the prepared baking sheet and roast at 350 degrees until tender and beginning to develop some color, around 35 minutes.
- Prepare the toppings. While the potato slices roast, prepare your remaining toppings. Thinly slice the garlic cloves, and slice the sun dried tomatoes. Mix together the honey, chili powder, and lemon juice; set aside.
- Assemble and bake the pizza. When the potatoes are done, remove them from the oven and turn the heat up as high as it will go. Stretch your pizza dough and either brush with olive oil or spread with garlic fennel pizza sauce (optional). Top with mozzarella cubes, potato slices, sundried tomato slices, and sliced garlic. Bake until the crust is golden and the cheese is bubbling and melted.
- Finish the pizza. Finish your pizza by drizzling it with the honey chili mixture, and enjoy!
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