Roasted Garlic Chicken Herb White Pizza


For Roasted Garlic Sauce:

1 head garlic
1 tablespoon olive oil
1/4 cup heavy cream
Salt and pepper to taste
For Pizza:

1 pound pizza dough
1 cup cooked and shredded chicken
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves
1 tablespoon fresh oregano leaves
Red pepper flakes (optional)


For Roasted Garlic Sauce:

Preheat your oven to 400°F (200°C).
Slice off the top of the garlic head to expose the cloves. Drizzle with olive oil and wrap it in aluminum foil.
Place the wrapped garlic head in the oven and roast for 30-35 minutes, or until the cloves are soft and golden.
Let the roasted garlic cool slightly, then squeeze the cloves into a blender or food processor.
Add the heavy cream, salt, and pepper to the blender. Blend until you get a smooth and creamy sauce.
For Pizza:

Preheat your oven to the highest temperature setting (usually 500°F/260°C).
Roll out the pizza dough on a floured surface to your desired thickness.
Transfer the rolled-out dough to a pizza stone or baking sheet.
Spread the roasted garlic sauce over the pizza dough, leaving a small border around the edges.
Sprinkle the shredded mozzarella cheese evenly over the sauce.
Add the cooked and shredded chicken on top of the cheese.
Sprinkle the grated Parmesan cheese over the chicken.
Scatter the fresh thyme, rosemary, and oregano leaves on the pizza.
If you like a little heat, sprinkle some red pepper flakes over the pizza for an added kick.
Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 65 minutes

Servings: 4 servings

Kcal: 380 kcal per serving

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