Chicken pizza is mighty delicious, but add roasted garlic to the mix and you'll be in for a life-changing experience!
I've only made roasted garlic a handful of times, but it is one of the easiest and most tasty concoctions I've ever had. I'm lucky to be married to someone who loves garlic as much as I do. We joke around because whenever a recipe calls for a clove of garlic...it usually ends up being at least 3. I honestly can't imagine how I would stay married if he didn't like garlic because I'm not going to have less garlic on anything!!
This was a great variation for our usually red meat-heavy pizza. AND it doesn't have ranch dressing on it like most chicken pizzas - it uses herbed cream cheese! It goes really well with the roasted garlic :)
What you need:
- 1 head of garlic (pick a firm one with cloves packed closely together - no green)
- Olive oil
- 1 recipe pizza dough
- 1/2 cup Italian herb and cheese cooking creme (or whipped cream cheese with Italian seasoning and Parmesan mixed in)
- 2 cups shredded, cooked chicken
- 1 small vidalia onion, diced
- 2 cups Cheddar Jack cheese
- Fresh parsley, chopped
- To roast head of garlic: peel off papery stuff on the outside of the garlic. Then slice 1/4 to 1/2 inch off the tops of the cloves. Put head of garlic on some aluminum foil and drizzle a little olive oil over the exposed cloves. Close the foil over the top and make a hole for steam to escape. Bake in a preheated 400 degree oven for about 30 minutes. Let cool to room temperature, then squeeze the cloves from the skin and give them a rough chop.
- Increase the heat of your oven to 425 degrees.
- Roll out pizza dough and place on a pan.
- Spread cooking cream on top, then top with chicken, onion, garlic, and a small amount of the chopped parsley.
- Top with cheese and bake for 12 to 16 minutes or until crust is golden brown.
- Let cool for 5 minutes before topping with more parsley and slicing to serve.
Recipe from Gimme Some Oven
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