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+ servings
serving white plate with two slices of pizza topped with vegetables

Pizza Aioli

Natalia-Flavorful Home
Homemade Pizza Aioli made with white garlic aioli spread and vegetables. This pizza is extra flavorful due to the garlic in the cheesy sauce and roasted vegetables. Perfect an easy weeknight meal or Friday night treat!
5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer, Main Course
Cuisine American


  • cast iron skillet


  • 16 oz pizza dough store-bought
  • 1 tsp olive oil to season the skillet
  • 4 tbsp mayo
  • 2 cloves of garlic minced or diced small
  • 1 1/2 cup cheddar cheese shredded. divided
  • 1 cup spinach washed, dried, chopped
  • 3 baby Bella mushroom sliced
  • 3 sweet mini pepper cleaned and diced
  • 1/8 sweet onion diced


  • Preheat the oven and skillet. Preheat oven to 500F degrees. Place empty cast-iron skillet in the preheated oven for 15 minutes. 
  • Make the spread. Make the aioli garlic spread by combining mayo with minced garlic and half a cup of shredded cheese. 
  • Oil the skillet. Carefully take the skillet out; it will be hot and heavy; use both hands and heat mittens. Drizzle with olive oil carefully spread using a paper towel.
  • Shape the crust. Add pizza dough, stretching in your hands first before placing it to the skillet. Use your fingers to form the edges. 
  • Add the toppings. Add the garlic aioli spread, then add the following: spinach, mushrooms, peppers, leftover cheese, diced onion. 
  • Bake and serve. Bake for 15 minutes on the middle rack till golden. After the pizza is baked, let it rest for the cheese to settle. Carefully take it out after and place it on the cutting board; use a sharp pizza wheel for slicing.


To save time, buy premade garlic aioli sauce and pizza dough. My favorite store-bought artisan pizza dough is from The Essential Baking Company; I find it locally in the freezer section.
Use quality mayo; I used mayo made with avocado oil.
Use a well-seasoned and large-sized cast-iron skillet, at least 12 inches in diameter. I tested making this pizza with lodge cast iron and Le Creuset cast-iron skillet and both worked fantastically!
After you wash spinach and sweet peppers, use a paper towel to dry the moisture. This way, you'll avoid soggy pizza.
Before starting this recipe, have your vegetables pre-sliced; this will simplify the process.
Avoid using cast iron with enamel coating; the cast iron coating is the secret to having a delicious golden crust.
If pizza dough is sticky, use a tablespoon of flour to shape it.
Use high temperature for baking pizza and keeping an eye on the doneness. Some ovens bake faster than others.
After the pizza is baked, let it rest for the cheese to settle. Carefully take it out after and place it on the cutting board; use a sharp pizza wheel for slicing.
This recipe makes 8-slices of pizza, nutrition value calculated for 1-slice.


Calories: 285kcalCarbohydrates: 29gProtein: 10gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 25mgSodium: 590mgPotassium: 108mgFiber: 1gSugar: 5gVitamin A: 897IUVitamin C: 15mgCalcium: 162mgIron: 2mg
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