By Tracy Morin
Garlic—what would we do without it? Raw or cooked, its taste can upgrade a dish from blah to bursting with flavor. Its unmistakable aroma can turn a house (or a pizzeria) into a home. And its versatility is rightly praised by chefs around the globe.
With so many possibilities (and a few potential pitfalls), it’s important to learn how to maximize these mighty bulbs—both as a pizza topping and as an ingredient to incorporate across your menu.
Brush Up On Basics: Prep and Usage
Small but potent, garlic is a wonder in the kitchen, with myriad possible prep techniques—each offering its own flavor flair. “Garlic is such a versatile ingredient,” says Hayley Satler, director of menu innovation at Donatos Pizza, headquartered in Columbus, Ohio, with 179 traditional locations and 460 locations total. “Use it freshly grated or chopped in something like a salad dressing, and it comes across as garlicky and a little spicy. Roasting brings out the natural sweetness that’s so delicious you can just smear it on a slice of bread. Pickle it, and you add a sharp but slightly toned-down garlic note to anything in that brine. Age and ferment it, and it turns to black garlic, which gives you a complex umami flavor and a beautiful black color.”
Fouad Qreitem, CEO of Paisano’s, with 40 locations across Virginia, Maryland and Washington, D.C., has found numerous advantages of using garlic as a pizza topping. “It adds a deep aroma and savory flavor that elevates even simple pizzas, and it’s extremely versatile—raw, cooked and roasted,” he says. “It’s also an inexpensive ingredient with high perceived value, and it pairs well with cheeses and meats.”
On the other hand, adding garlic without the proper prep or recipe can also backfire. “There’s a reason that almost every recipe video you see on social media, when it comes to garlic, says, ‘Here is a starting point, but measure with your heart,’” Satler says. “Possible disadvantages are that it can overpower other flavors. When developing menu items with garlic, it’s all about finding the right balance with the other ingredients and using the form of garlic that best fits your application. There are also some people who are allergic to garlic.”
Qreitem adds that garlic, especially in raw form, requires care when cooking. “Avoid placing raw garlic directly on top of a pizza without fat protection [such as cheese on top]; it burns quickly in high-heat ovens,” he warns. “It can become bitter or harsh if burned. And you can always pair garlic with fat to soften its intensity.”
Qreitem has found multiple ways to use this prized ingredient to delicious effect. His garlic go-tos include:
- Roasted: best for sweetness and depth; spreads easily and won’t burn
- Sautéed: soft, mellow and rich; excellent for white pizzas
- Fresh chopped: use sparingly; best added under cheese or post-bake
- Garlic oil or garlic butter: offers an even flavor distribution without harshness
At Donatos Pizza, roasted is the predominant garlic preparation. And it’s easy to make, Satler says: Simply cut off the top of the bulb and roast in an oven with oil. “This is a great option if you want to be able to easily squeeze out the roasted bulbs and mix them into a sauce, garlic butter, etc.,” she notes. “The other option, while technically not roasted but still providing a similar end result, is confit. Separate the cloves from the bulb and cook them in some type of fat. This builds that rich flavor with a hint of sweetness but leaves the cloves whole.”
Advanced Degrees: Combos and Cross-Utilization
For combining with toppings on a pizza (or in other dishes), garlic complements a long list of ingredients. Here are some of Qreitem’s favorites:
- Cheeses: mozzarella, ricotta, provolone, Parmesan
- Vegetables: mushrooms, spinach, caramelized onions
- Proteins: pepperoni, sausage, chicken, anchovies
- Herbs: rosemary, thyme, basil, oregano
- Sauces: white sauce, olive oil base, tomato sauce
“Garlic pairs well with almost any ingredient you might put on a pizza—it’s just about finding the right balance of flavors,” Satler says. “I once had a black garlic caramel sauce on a dessert that was amazing. Garlic added just enough umami to the sweetness of the caramel for a surprisingly perfect pairing. That probably won’t show up on a Donatos menu anytime soon, but never say never!”
For now, Donatos Pizza highlights its roasted garlic on the Chicken Spinach Mozzarella specialty pie, a longtime fan favorite. “It offers a lighter eating experience, with an olive oil base instead of our traditional red sauce—this allows the smoked provolone, mozzarella and Romano cheeses to be the base of the pizza,” Satler explains. “Topped with fresh spinach, Roma tomatoes, grilled chicken and, of course, roasted garlic, it hits all of the flavor notes. The toppings meld together perfectly.”
Paisano’s has also served oven-baked garlic on a pizza—one with a sweet-and-savory spin, thanks to a hot honey drizzle for delicious depth of flavor. And Qreitem notes that there are many more ways to infuse a pizza with garlicky goodness: garlic-infused oil brushed onto the dough before baking; blending roasted garlic into white sauce or ricotta; and finishing pizzas with garlic butter or garlic oil post-bake.
“Garlic-based pizzas often start as a white pizza or with an olive oil base, then are layered with roasted garlic, mozzarella and complementary toppings,” Qreitem says. “Customers tend to respond very positively, because garlic delivers big flavor without needing heavy sauces. Plus, garlic is a familiar flavor with endless variations—customizable for both simple and upscale menus.”
Indeed, cross-utilization is easy with garlic. In addition to its garlic knots (pictured above), Paisano’s uses garlic pre- and post-bake on its Homemade Cheesy Breadsticks; in its Marinara and Alfredo sauces; and sautéed for pasta dishes. “This approach minimizes waste and reinforces a cohesive flavor identity,” Qreitem says.
Donatos also jazzes up its sides with roasted garlic. “On our Asiago Cheese Garlic Bread, the garlic takes a front seat and shines, while the cheese becomes the supporting character,” Satler says. “We also have a delicious garlic Parmesan sauce for wings (traditional and boneless). We’re always looking for new ways to incorporate the different flavors of garlic in our menu.”
Fortunately, when it comes to garlic, even simple combos can be winners. “Our Paulie’s Pizza is the perfect combination—just garlic with extra cheese and pepperoni—and it’s one of our best sellers,” Qreitem notes. “Used thoughtfully, garlic is a versatile, cost-effective ingredient, making it a smart staple for any pizza operation.”
Tracy Morin is PMQ’s associate editor.
