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. 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: you can 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

Yield: 6 servings

Prep: 20 minutes minutes

Cook: 1 hour hour

Total: 1 hour hour 20 minutes minutes

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

4.8 stars (15 ratings)

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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
• 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.

Notes

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

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