Fall In Love With Pizza All Over Again.
One of the best things about making too much pizza it that you can wrap up your left over pieces ( If there are any. ) And have them for lunch the next day. Who am I kidding? Heat them up and have them for breakfast.
The garlic might be a bit over the top for early morning but you can adjust that if needed!
Roasted Garlic, Chicken and Herb Pizza
Ingredients:
- 1 pound pizza dough (I used half of my favorite pizza dough recipe)
- 1 Tbsp butter
- 1 garlic bulb
- 2 Tbsp all purpose flour
pepper, to taste - 3/4 cup milk
- 1/4 cup Parmesan cheese, finely grated or shredded
- 1 cup cooked chicken, shredded
- Red onion, diced, to taste
- 8 oz Mozzarella cheese
- herbs of choice, to taste (parsley, oregano, bail, thyme, rosemary, etc.)
Directions:
- Roast the garlic: Preheat oven to 350 degrees.
- Cut 1/4″ of the head of the bulb off.
- Place the garlic bulb on a sheet of tin foil and drizzle 1 tsp. olive oil on the top cut off portion.
- Scrunch foil up around the garlic and place on a baking sheet.
- Bake for 20-25 minutes.
- Remove from foil and allow to cool. Once cool,squeeze the roasted cloves. Mince 8 cloves and set aside for this recipe. Store the rest in a ziploc bag in the refrigerator.
Sauce:
- Preheat oven to 450 degrees.
- In a small saucepan melt butter over medium heat
- . Add roasted garlic and saute for 1 minute.
- Add flour and mix until blended, cook for 1 minute. Slowly whisk in the evaporated milk and pepper.
- Cook for 3 minutes, or until it thickens.
- Remove from heat and stir in Parmesan.
Dough:
- Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. (a pizza peel or parchment paper)
- Shape the dough with lightly floured hands.
- Spread white sauce over dough.
- Top with chicken, onions, and cheese.
- Bake 17 minutes or until the crust is golden brown and the cheese is bubbly. Sprinkle with herbs. Serve immediately.
Quick Tip: If you don’t have chicken and want to sub this out with chicken sausage or even pork, feel free.