Chicken & Roasted Garlic Pizza
Source of Recipe
Lv2Cook
List of Ingredients
1 whole garlic bulb -- roasted and squeezed
1 boned and skinned chicken breast halves -- sliced into sliced into 1" x 1/2" thin pieces
1/4 tsp freshly ground black pepper
1/4 tsp salt
1/2 Tbsp olive oil
1 Tbsp lemon juice
1 pkg Knorr's Alfredo Sauce -- * See below
10 oz pizza dough -- canned
1/2 cup broccoli flowerets -- steamed for 4 min.
1/2 cup fontina cheese -- shredded
1/4 cup Parmesan cheese -- freshly gratedRecipe
Earlier in the day, cut 1/4" off top of a large head of garlic, remove outside papery covering and drizzle 1/2 Tbsp. of olive oil over top of garlic head. Sprinkle with a bit of salt and pepper and wrap in heavy duty foil. Bake at 350°F. for 45 minutes, or until garlic is tender. Let cool; squeeze soft garlic into a small dish. Mash with a fork and set aside.
* Prepare alfredo sauce as directed on package, except OMIT the 1/2 cup water (I used only the 1 cup milk and 2 Tbsp. butter/margarine). Let sauce cool. When cool, add the lemon liquid from the sautéed chicken (see below) and whisk in. The sauce should be extra-thick to spread on the pizza dough. (You'll only use about 1/2 to 3/4 of the sauce with Pillsbury refrigerated crust. Refrigerate the remainder and toss with some pasta for lunch the next day.)
Sprinkle thinly sliced chicken with salt and pepper. Heat olive oil in nonstick skillet until hot; add chicken. Sauté for about 30 seconds over high heat; add lemon juice and stir until chicken slices are cooked through and no pink remains, about 2-3 minutes. With slotted spoon, remove chicken to a bowl, and mix with squeezed roasted garlic. Reserve lemon liquid/sauce to add to alfredo sauce.
Preheat oven to 425°F. Remove pizza dough and spread onto a cookie sheet sprayed with cooking spray (I used Pillsbury's canned Pizza Crust, but you could use homemade dough if you prefer. If you do so, it makes more dough, so you would want to use 2 chicken breast halves and increase fontina cheese to 1 to 1-1/2 cups). Prebake crust at 425°F. for 6 minutes, or until lightly browned. Remove from oven and turn heat down to 375°F.
Thinly spread about 1/2-3/4 of lemon alfredo sauce on pizza to within 1/4" of crust's edge. Top with chicken/roasted garlic mixture. Place small broccoli flowerets throughout pizza, and sprinkle with shredded fontina cheese and grated Parmesan cheese. Return pizza to oven and bake for an additional 6-10 minutes as directed on pizza dough package, or until crust is golden brown. Let sit for a few minutes, then cut into 4 pieces and serve.
NOTES :
This recipe is patterned after the Silano pizzas served at Bertucci's here in the Boston area. Serve with a wedge of lemon, if desired, for an added lemon kick.
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