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Roasted Garlic, Chicken and Spinach White Pizza

Roasted Garlic, Chicken and Spinach White Pizza

Yield: 6 servings
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 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)

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

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.