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Roasted Garlic, Chicken and Spinach White Pizza
4.8 from 45 votes

Roasted Garlic, Chicken and Spinach White Pizza

So amazingly cheesy with just the right amount of garlic. 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 servings
Course: Main Course, Snacks

Ingredients

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

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F.
  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.
  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.*
  4. Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
  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.
  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.
  7. In a small bowl, whisk together ricotta cheese, thyme, oregano, basil and reserved garlic cloves; season with salt and pepper, to taste.
  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.
  9. Top with mozzarella, dollops of ricotta mixture, chicken and spinach.
  10. Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted.
  11. Serve immediately.

Notes

  • *Leftover roasted garlic can be stored in an airtight container in the refrigerator for 1-2 weeks.