Roasted Garlic Chicken Pizza
A recipe for Roasted Garlic Chicken Pizza! This homemade pizza is topped with a roasted garlic parmesan sauce, shredded chicken, red onions, cheese, and plenty of fresh herbs.
Servings 1 (14 inch) pizza
Ingredients
- 2 tablespoons (28 grams) unsalted butter
- 1 small head roasted garlic see note below
- 2 tablespoons (15 grams) all-purpose flour
- 1 cup (240 milliliters) milk
- 1/4 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
- 2 ounces (57 grams) Parmesan cheese freshly grated, plus more for topping
- 1 pound (450 grams) refrigerated pizza dough
- cornmeal for dusting
- olive oil for brushing
- 4 ounces (113 grams) cooked, shredded chicken breasts
- 1/2 small red onion peeled and thinly sliced
- 4 ounces (113 grams) low moisture Mozzarella cheese freshly shredded
- 1/4 cup (12 grams) finely chopped fresh herbs such as parsley, chives, oregano, and/or basil
Instructions
To make the roasted garlic sauce:
- Place the butter in a small saucepan and melt over medium low heat.
- Once melted, add the roasted garlic and stir, pressing the garlic to mash and blend into the butter.
- Once blended, add the flour and stir to fully combine. Continue stirring until lightly golden.
- Very slowly pour in the milk, whisking to combine, until smooth and starting to thicken.
- Season with salt and pepper, then remove from heat.
- Once no longer bubbling, whisk in the Parmesan cheese until smooth. Adjust seasonings to taste and set aside.
To assemble the Roasted Garlic Chicken Pizza:
- Remove the pizza dough from the refrigerator, cover, and bring to room temperature for one hour before using.
- Place a baking stone in the middle rack of the oven (if using) and preheat to 500˚F (260˚C).
- If using a baking stone, sprinkle cornmeal over a large pizza peel. Otherwise, sprinkle cornmeal over a large baking sheet.
- Form the pizza dough into a large circle, thin in the center with slightly thicker edges, about 14 inches (36 centimeters) in diameter.
- Spread a thin layer of the roasted garlic sauce over the dough, leaving about 1/2-1 inch (1.25-2.5 centimeters) of the edges clear. I like to save the leftover sauce for dipping the crusts.
- Evenly sprinkle the chicken and onions over the pizza.
- Cover with an even layer of Mozzarella and optionally a little more Parmesan.
- Brush the edges with olive oil.
- Carefully transfer the pizza (make sure it isn't sticking first) to the baking stone. Bake until the crust is golden and the cheese is bubbly, 8-12 minutes.
- Remove from the oven and allow to cool at room temperature about 5 minutes before topping with fresh herbs and slicing. Serve with the remaining garlic sauce.
Notes
For the Roasted Garlic, preheat the oven to 425°F (220°C). Place a piece of aluminum foil large enough to wrap around the garlic bulb on a baking sheet. Cut off the top of a small garlic bulb about 1/4 of the way down to reveal the garlic cloves. Place on the aluminum foil and drizzle with olive oil, salt, and pepper. Wrap the foil around the bulb to seal. Bake for 45 minute to one hour, until deeply golden and soft enough to squeeze out.