Roasted Garlic, Chicken and Spinach White Pizza
Total Time
1 hour 20 minutes
Prep Time
20 minutes
Cook Time
1 hour
Rating
4.8 out of 5 stars
(15)
Ingredients
6 servings
- 3 tablespoons olive oil, divided
- 8 ounces boneless skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 4 cups chopped spinach
- Pinch of crushed red pepper flakes, optional
- 1 cup ricotta cheese
- ½ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ cup yellow cornmeal
- 1 13.8-ounce can refrigerated classic pizza crust
- 8 1-ounce slices fresh mozzarella cheese
- 1 head garlic
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
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Preparation
Step 1
Preheat oven to 400 degrees F.
Step 2
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.
Step 3
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.
Step 4
Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
Step 5
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.
Step 6
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.
Step 7
In a small bowl, whisk together ricotta cheese, thyme, oregano, basil and reserved garlic cloves; season with salt and pepper, to taste.
Step 8
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.
Step 9
Top with mozzarella, dollops of ricotta mixture, chicken and spinach.
Step 10
Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted.
Step 11
Serve immediately.
Step 12
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Chef's notes
*Leftover roasted garlic can be stored in an airtight container in the refrigerator for 1-2 weeks.
