Damn Delicious

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!

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!

If you had to choose, what would it be?

Red or white?

I used to be an old-fashioned red-pizza-gal.

Always.

But now.

I’m not too sure.

I think I’m beginning to have a love affair with the tomato sauce-less pizza now.

I mean, for starters.

You get more cheese.

Specifically, dollops of roasted garlic infused ricotta.

If that doesn’t cut it for you, I don’t know what will.

And here’s an added bonus: save the leftover roasted garlic for salad dressings, hummus, soups, casseroles and sauces.

You’ll thank me later.

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!

20 minutes1 hour

Ingredients:

  • 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
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 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

Directions:

  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.

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31 comments

  1. Rated 5 out of 5

    Tastes great, not hard.
    Only thing I would do different is if buying dough from store, cut dough in half and really stretch it or else it takes MUCH longer to cook and you need to cover the top with foil to avoid burning. Or cover the top with foil to avoid hurting and cook longer. Or use a sheet pan and stretch out farther. Super yummy

  2. Rated 5 out of 5

    I think it would be better without the ricotta since it gave it a funny texture but I’m not the biggest ricotta fan anyways, but it was still good and very hefty! I was completely stuffed after 2 slices. My husband really enjoyed it! Oh and I think next time I’ll add twice as much spinach because when it wilted down, there was hardly any. So if you don’t like spinach this is a win because you do not taste the spinach at all. But I like spinach so I could use some more on it. (My husband gives it 5 stars, I give it 4.)

  3. Rated 5 out of 5

    This was so easy to make and it came out so good. The roasted garlic really hits i could eat the whole thing alone. I actually didn’t have any spices left so i used Italian seasoning to sub it with and it still taste great. If i ever want white pizza i will definitely make this again

  4. Rated 4 out of 5

    followed the recipe.  taste pretty good except next time I’ll probably omit the thyme.  Few people thought the ricotta turned bad.  

  5. Rated 5 out of 5

    Great tasting pizza.  I changed it slightly.  I added diced seeded jalapeños and omitted the chilli flakes.  I also added halved cherry tomatoes.  As much as I like white pizza I do miss some tomato!

  6. Rated 5 out of 5

    Best pizza Iate in a long time thanks carolann

  7. Delicious

  8. Do you use something similar to Buffalo Mozzarella? Would that make the pizza too wet? Or do you just use regular pizza (processed) mozzarella?

  9. So good, I need this pizza in my life!

  10. We made it and it was excellent 
    Superb

    Have dipping tomato sauce on side if you like
    We bought both whole wheat and regular
    Soooooo damn delicious 
    We didn’t use chicken but will next time !!

  11. Do u have nutrition info on this?  It’s usually posted, and I’m a little afraid to ask 😉

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

  12. Ahh this sounds amazing. I will definitely be trying this!

  13. White sauce pizza is my faaaavorite! I like to top it with chicken, mushrooms, spinach, and red onions. I definitely want to try the garlic infused ricotta – that sounds amazing and I bet it would be good in lasagna too!

  14. This is my favorite kind of pizza. I’m so glad to have found a recipe for making it at home. The frozen stuff just doesn’t taste the same.

  15. Oh goodness. This looks so good! I really do like white pizza, probably more than red, if I’m being honest. I definitely need to try this out!

  16. I’m a little confused about the amount of garlic that goes in the ricotta – Is it 8 cloves and reserve the rest? And after you roast it, isn’t it “gushy” and not very “minceable”?

  17. Look so dilicious! Yum yum yum! Gotta try this out!

  18. What is the ricotta still doing in my fridge?!? It NEEDS to be on this pizza. Thanks for the inspiration!! Oooooh I may add some chopped artichoke hearts as well (tiny obsession), and I have a block of smoked mozzarella that would pair perfectly. Can’t wait!

    – MAK

  19. What brand of pizza dough do you use??

  20. Is the second chicken ingredient redundant?

  21. This looks delicious! There’s nothing better than white pizza! I found your site a couple of months ago and am loving all of your recipes! Can’t wait to try this one!