Cup of Yum
1. Preheat oven to 350 degrees. Cut the head off the top of the garlic bulb and drizzle with a bit of olive oil. Roast for about 30-40 minutes until the garlic begins to bubble. Remove from oven and set aside.
2. In a small bowl, combine the water and the cornstarch and mix together until dissolved.
3. Combine cornstarch mixture in a medium pot with the rest of the honey barbecue sauce ingredients. Stir to combine. Cook on medium-high heat until sauce starts to bubble and thicken, stirring occasionally. Remove from burner.
4. Divide the completed sauce in half. Reserve half for pizza sauce. Pour the other half in a plastic ziplock back with the chicken breast. Allow to marinade for an hour or two.
5. Once chicken is done marinating, cook it by your desired method. I grilled it on a panini press until cooked through. You can grill it on a barbecue grill, bake it in the oven, or stir-fry it. I found that the tabletop grill was the fastest. When done cooking, cut the chicken breast into thin strips to lay across the pizza.

Assembling the Pizza

Cup of Yum
1. Thaw pizza dough according to package instructions.
2. Preheat oven to 350 degrees.
3. Combine unsalted, softened butter with 3-4 cloves of garlic from your roasted bulb. Mix together to make garlic butter.
4. Roll out your pizza dough and place on an ungreased tray, rolling the edges up to create a thick crust.
5. Use a rubber spatula to spread the garlic butter mixture over the entire pizza, including the dough and the crust.
6. Drizzle the other half of the honey barbecue sauce on the pizza, spreading with a spatula to cover all of the dough. Layer mozzarella cheese on top of the sauce and then the chicken breast on top of the cheese.
7. Place the pizza in the preheated oven and cook for about 15 minutes, until the crust starts to brown and the cheese is melted.
8. Once the pizza is removed from the oven, drizzle the extra tablespoon of honey over the pizza. Then add chopped green onions. Lastly, sprinkle with sesame seeds.
9. Enjoy! Leave a comment on this recipe to let me know what you thought.