Garlic Crust Pizza Bowl with Cheesy Pesto Gnocchi
Garlic Crust Pizza Bowl with Cheesy Pesto Gnocchi
Ingredients
For the Garlic Crust Pizza Bowl
- 1 pound pizza dough, store-bought or homemade
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- 1/4 teaspoon salt
For the Cheesy Pesto Gnocchi Filling
- 18 ounces potato gnocchi
- 2 tablespoons olive oil
- 1 1/2 cups cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/2 cup pesto, store-bought or homemade
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease four oven-safe bowls (approximately 6-inch diameter) or a large baking sheet if forming free-standing bowls.
⏱️ 5 min•🌡️ 400
- 2
Divide the pizza dough into four equal portions. On a lightly floured surface, roll out each portion into a circle large enough to line your oven-safe bowls, allowing for some overhang, or to form a bowl shape if free-standing. Carefully press the dough into the bowls or shape them on the baking sheet to form a bowl. Prick the bottom of the dough with a fork several times to prevent large bubbles.
⏱️ 10 min
- 3
In a small bowl, combine the melted butter, minced garlic, 2 tablespoons of chopped parsley, and salt. Brush about half of this garlic butter mixture generously over the inside of the pizza dough bowls.
⏱️ 5 min
- 4
Bake the pizza dough bowls for 10-12 minutes, or until the edges are golden brown and the dough is mostly cooked through. Remove from the oven.
⏱️ 12 min•🌡️ 400
- 5
While the pizza bowls are baking, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions, usually 2-3 minutes, or until they float to the surface. Drain well.
⏱️ 5 min
- 6
In a large skillet over medium heat, add the olive oil. Once hot, add the halved cherry tomatoes and minced garlic. Sauté for 3-4 minutes until the tomatoes begin to soften and the garlic is fragrant.
⏱️ 4 min
- 7
Add the cooked gnocchi, pesto, heavy cream, and grated Parmesan cheese to the skillet with the tomatoes. Stir well to combine, ensuring the gnocchi is evenly coated. Cook for another 3-5 minutes, stirring occasionally, until the sauce has thickened slightly and the gnocchi is heated through. Season with black pepper.
⏱️ 5 min
- 8
Sprinkle 1/2 cup of the shredded mozzarella cheese into the bottom of the partially baked pizza bowls. Return the bowls to the oven for 2-3 minutes, or until the cheese is melted and bubbly.
⏱️ 3 min•🌡️ 400
- 9
Carefully spoon the hot cheesy pesto gnocchi mixture into the center of each melted cheese pizza bowl. Top with the remaining shredded mozzarella cheese.
⏱️ 3 min
- 10
Return the assembled pizza bowls to the oven for another 5-7 minutes, or until the cheese on top is melted and lightly golden. Once removed from the oven, brush the remaining garlic butter mixture over the crust edges of the pizza bowls. Garnish with additional fresh chopped parsley or other green herbs as desired. Serve immediately.
⏱️ 7 min•🌡️ 400
Kitchen Tools
Nutrition Facts (per serving)
Garlic Crust Pizza Bowl with Cheesy Pesto Gnocchi
For the Garlic Crust Pizza Bowl
- 1 pound pizza dough, store-bought or homemade
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- 1/4 teaspoon salt
For the Cheesy Pesto Gnocchi Filling
- 18 ounces potato gnocchi
- 2 tablespoons olive oil
- 1 1/2 cups cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/2 cup pesto, store-bought or homemade
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease four oven-safe bowls (approximately 6-inch diameter) or a large baking sheet if forming free-standing bowls.
⏱️ 5 min•🌡️ 400 - 2
Divide the pizza dough into four equal portions. On a lightly floured surface, roll out each portion into a circle large enough to line your oven-safe bowls, allowing for some overhang, or to form a bowl shape if free-standing. Carefully press the dough into the bowls or shape them on the baking sheet to form a bowl. Prick the bottom of the dough with a fork several times to prevent large bubbles.
⏱️ 10 min - 3
In a small bowl, combine the melted butter, minced garlic, 2 tablespoons of chopped parsley, and salt. Brush about half of this garlic butter mixture generously over the inside of the pizza dough bowls.
⏱️ 5 min - 4
Bake the pizza dough bowls for 10-12 minutes, or until the edges are golden brown and the dough is mostly cooked through. Remove from the oven.
⏱️ 12 min•🌡️ 400 - 5
While the pizza bowls are baking, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions, usually 2-3 minutes, or until they float to the surface. Drain well.
⏱️ 5 min - 6
In a large skillet over medium heat, add the olive oil. Once hot, add the halved cherry tomatoes and minced garlic. Sauté for 3-4 minutes until the tomatoes begin to soften and the garlic is fragrant.
⏱️ 4 min - 7
Add the cooked gnocchi, pesto, heavy cream, and grated Parmesan cheese to the skillet with the tomatoes. Stir well to combine, ensuring the gnocchi is evenly coated. Cook for another 3-5 minutes, stirring occasionally, until the sauce has thickened slightly and the gnocchi is heated through. Season with black pepper.
⏱️ 5 min - 8
Sprinkle 1/2 cup of the shredded mozzarella cheese into the bottom of the partially baked pizza bowls. Return the bowls to the oven for 2-3 minutes, or until the cheese is melted and bubbly.
⏱️ 3 min•🌡️ 400 - 9
Carefully spoon the hot cheesy pesto gnocchi mixture into the center of each melted cheese pizza bowl. Top with the remaining shredded mozzarella cheese.
⏱️ 3 min - 10
Return the assembled pizza bowls to the oven for another 5-7 minutes, or until the cheese on top is melted and lightly golden. Once removed from the oven, brush the remaining garlic butter mixture over the crust edges of the pizza bowls. Garnish with additional fresh chopped parsley or other green herbs as desired. Serve immediately.
⏱️ 7 min•🌡️ 400