Chicken Recipes/ Dinner Recipes

Roasted Garlic, Chicken and Spinach White Pizza

This pizza recipes is so incredibly amazing cheesy with just the perfect amount of garlic. Fresh herbs add flavor, spinach adds a little variety, and a good amount of melty mozzarella cheese seals the deal. You can save the leftover garlic for later use!

Roasted Garlic, Chicken and Spinach White Pizza

It’s simply made, with a chewy thick crust, dollops of herby ricotta cheese, and a melty smattering of mozzarella. When we do pizzas one-dish-two-ways style, I like to take a one-pound ball of dough and divide it in half to create two smaller pizzas instead of one large one. But if you’re going all meat (or all meatless), you may want to just make one big pizza. Your call! Either way, it’s all good.

Roasted Garlic, Chicken and Spinach White Pizza

And here’s an added bonus: save the leftover roasted garlic for salad dressings, hummus, soups, casseroles and sauces. Leftover roasted garlic can be stored in an airtight container in the refrigerator for 1-2 weeks.

Roasted Garlic, Chicken and Spinach White Pizza

This pizza recipes is so incredibly amazing cheesy with just the perfect amount of garlic. Fresh herbs add flavor, spinach adds a little variety, and a good amount of melty mozzarella cheese seals the deal. You can save the leftover garlic for later use!
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 6

Ingredients
  

  • 8 ounces boneless skinless chicken breasts
  • 3 tablespoons olive oil divided
  • 1 13.8-ounce can refrigerated classic pizza crust
  • 8 1-ounce slices fresh mozzarella cheese
  • 4 cups chopped spinach
  • 1 cup ricotta cheese
  • ¼ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ cup yellow cornmeal
  • ¼ teaspoon dried basil
  • Kosher salt and freshly ground black pepper to taste
  • Pinch of crushed red pepper flakes optional

For the roasted garlic

  • 2 tablespoons olive oil
  • 1 head garlic
  • Kosher salt and freshly ground black pepper to taste

Instructions
 

  • Preheat oven to 400 degrees F.
  • Cut head of garlic, about 1/4-inch, to expose tops of garlic cloves. Place garlic head, cut side up, in a sheet of foil. Drizzle with olive oil; season with salt and pepper, to taste. Fold up all 4 sides of the foil and cover tightly.
  • Place into oven and roast until cloves are golden brown and tender, about 35-40 minutes. Let cool before squeezing cloves from skin; reserve and mince 8 garlic cloves.*
  • Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
  • Heat 2 tablespoons olive oil in a large skillet over medium high heat. Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
  • Heat remaining 1 tablespoon olive oil in the skillet. Stir in spinach until wilted, about 2-3 minutes; season with red pepper flakes, salt and pepper. Set aside.
  • In a small bowl, whisk together ricotta cheese, thyme, oregano, basil and reserved garlic cloves; season with salt and pepper, to taste.
  • Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan.
  • Top with mozzarella, dollops of ricotta mixture, chicken and spinach.
  • Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted.
  • Serve immediately.

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