Roasted Garlic, Chicken and Spinach White Pizza

Name: Roasted Garlic, Chicken and Spinach White Pizza
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 3 tablespoons olive oil; 8 ounces boneless skinless chicken breasts; Kosher salt and freshly ground black pepper; 4 cups chopped spinach; Pinch of Crushed Red Pepper Flakes; 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

User Reviews

4.8

45 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
6 servings
Course
Main Course, Snacks

Roasted Garlic, Chicken and Spinach White Pizza

Iris Warren

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So amazingly cheesy with just the right amount of garlic. You can save the leftover garlic for later use!

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Ingredients

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

For the roasted garlic

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

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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.