Copycat Papa John’s Garlic 5-Cheese Crust Pizza Recipe

There’s something about that golden, garlic-buttery edge that lures you in before you even take a bite. Papa John’s Garlic 5-Cheese Crust Pizza isn’t just pizza. It’s garlic bread disguised as a pizza crust, dusted with an irresistible mix of salty, nutty cheeses that crisp and bubble right on the rim. And good news? You don’t have to wait for a limited-time promo or shell out for delivery. This copycat version gets you that same cheesy crunch and soft, garlicky bite at home.

We’re talking about a soft, chewy base brushed in garlic-Parmesan butter, then crowned with a bold five-cheese blend (Parmesan, Romano, Asiago, Fontina, Provolone) around the outer crust, not stuffed, just toasted to perfection. Once you’ve had a slice with that frico-style crunch, plain crusts just feel… naked.

This homemade Garlic 5-Cheese Crust pizza tastes spot-on, but you can adjust it to match your mood: try different toppings, go extra saucy, or even bake it smaller for a personal-sized pie.

How to Make Garlic 5-Cheese Crust Pizza

Start with Papa John’s-style dough, slightly sweet, chewy, and soft. Build your pizza with a simple tomato base and a blanket of mozzarella. Then, just before baking, brush the edge with melted garlic-Parmesan butter and coat it with a super-fine five-cheese blend. Let it toast and bubble until the rim is golden and crisp, and the smell hits you like a memory.

Bake hot and fast for that perfect pizzeria finish, then slice into cheesy garlic-rimmed glory.

Nutrition Facts (per large slice, 1 of 8)

Calories: 320
Fat: 13g
Saturated Fat: 6g
Carbohydrates: 36g
Sugar: 4g
Protein: 12g
Sodium: 790mg

Ingredients (for one 14″ pizza)

Prep Time: 20 minutes (plus dough rise)
Cook Time: 8 minutes
Total Time: 28 minutes (active)
Servings: 8 slices

Dough

• 3¾ cups (500 g) bread flour
• 1¼ cups (310 g) cool water
• 1 tbsp sugar
• 2 tsp salt
• 1 tbsp neutral oil (vegetable or canola)
• 1 tsp instant yeast

Sauce

• ¾ cup tomato passata or finely crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp sugar
• ½ tsp salt
• ½ tsp dried oregano
• ¼ tsp garlic powder

Cheese (inner pizza)

• 2 cups (225–250 g) shredded low-moisture whole milk mozzarella

Garlic-Parmesan Crust Butter

• 3½ tbsp melted unsalted butter
• 1 tbsp neutral oil
• 2 tbsp finely grated Parmesan
• ½ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp salt
• Pinch of dried parsley
• Optional: small pinch of paprika for color

Five-Cheese Crust Blend (finely grated)

• ½ cup Provolone
• ¼ cup Fontina
• 2 tbsp Asiago
• 1 tbsp Romano
• 1 tbsp Parmesan
  (Total ~1¼ cups – aim for a dry, powdery shred for best toasting)

Tools You’ll Need

• Large mixing bowl
• Dough scraper or spoon
• Blender or whisk (for sauce)
• Pizza stone or steel
• Parchment paper or pizza peel
• Microplane or fine grater
• Oven preheated to 500°F (260°C)

Instructions

1. Make the Dough

Mix flour, sugar, salt in a large bowl. Add yeast to water, stir in oil, then combine with the dry ingredients. Knead until smooth and elastic, about 7 minutes. Cover and let rise at room temp for 1–2 hours or refrigerate for 24–48 hours for more flavor.

2. Make the Sauce

Whisk together all sauce ingredients in a small bowl. Taste and adjust sweetness if needed.

3. Shape the Dough

Bring dough to room temp. Stretch or roll into a 14-inch circle, leaving a 2-inch border for the crust. Place on parchment or floured peel.

4. Build the Pizza

Spread sauce inside the inner crust. Top evenly with mozzarella.

5. Add the Signature Crust

Mix garlic-Parmesan butter ingredients. Brush the outer crust generously. Sprinkle the five-cheese blend all along the rim, letting a little fall over the edge, that’s the secret to a crisp-cheese finish.

6. Bake

Slide onto preheated pizza stone or steel. Bake for 6–8 minutes at 500°F, or until the cheese is bubbly and crust is golden. For extra browning, broil for 30 seconds at the end.

7. Serve

Brush any leftover butter over the crust after baking for that signature glossy finish. Slice and serve hot.

Tips for Best Results

• Use parchment paper for easy transfer to the oven.
• Keep the cheese blend dry and finely grated for the best crispy melt.
• Preheat your oven for at least 45 minutes with the stone or steel inside.
• Don’t skip the oil in the dough, it mimics Papa John’s soft crust chew.

What to Serve With

Dipping sauces

• Garlic butter dip – Melt butter with a little garlic powder and salt. It’s essential for the full Papa John’s experience.
• Ranch or blue cheese dressing – Especially great if you’re topping with pepperoni or spicy sausage.
• Spicy marinara – A deeper, bolder sauce on the side cuts through the richness.

Sides

• Crispy potato wedges or curly fries – Give it that full fast-food-pizza-night feel.
• Fresh Caesar salad – The salty, tangy greens cut beautifully through the buttery crust.
• Garlic knots – Yes, more garlic, always. Serve with warm marinara.

Drinks

• Cola or root beer – Something fizzy and sweet works well with the salty crust.
• Cold lager – A light beer with a crisp finish balances all the cheese and butter.
• Iced tea with lemon – For a more relaxed, family-style pairing.

Variations

Mini personal pies
Divide the dough into two 7-inch skins. You’ll still get that same crusty ring in a smaller, snackable size.

Spicy garlic crust
Add ¼ tsp chili flakes to the crust butter for a zippy edge. Great if you’re topping with sausage or jalapeño.

BBQ twist
Swap the tomato sauce for smoky BBQ sauce, then top with smoked mozzarella and red onions. Works surprisingly well with the garlic crust.

Extra-cheesy version
Double the rim cheese and let a full inch fall over the edge to create a full-on frico halo. Crispy cheese lovers, this one’s for you.

Stuffed crust hybrid
Mix ⅓ cup mozzarella with 1 tbsp cream cheese, wrap into the crust, then brush and sprinkle as usual for a garlic-crusted, cheese-filled dream.

Ingredient Substitutes

Bread Flour
Original: Bread flour
Subs: All-purpose (for a softer crust), or a mix of 2½ cups AP + 1 cup semolina for extra chew

Fontina Cheese
Original: Fontina
Subs: Havarti (mild and meltable), or Monterey Jack

Provolone
Original: Shredded provolone
Subs: Low-moisture mozzarella, or even gouda if you want more nutty richness

Asiago / Romano
Original: Sharp Italian hard cheeses
Subs: Pecorino for Romano, or dry aged cheddar for Asiago

Tomato Sauce Base
Original: Passata + paste
Subs: Canned crushed tomatoes (drained slightly), or store-bought pizza sauce with a pinch of sugar

Butter-Oil Crust Brush
Original: Butter + oil
Subs: All butter for more richness, or all oil for a dairy-free edge

Dried Parsley
Original: Parsley for color
Subs: Dried basil, Italian seasoning, or omit if you prefer pure garlic-parm flavor