Description
Roasted garlic chicken white pizza elevates classic Italian comfort with creamy ricotta and tender chicken. Herb-infused olive oil and golden crust promise a delightful culinary experience you will savor with each delectable bite.
Ingredients
Scale
- 2 cups (200 g / 7 oz) shredded mozzarella cheese
- 1 cup (150 g / 5.3 oz) cooked chicken, shredded or diced
- 1 cup (240 ml / 8 fl oz) whole milk
- 2 cups (250 g / 8.8 oz) all-purpose flour
- 3 tbsps unsalted butter
- 3 tbsps all-purpose flour
- ½ cup (60 g / 2.1 oz) ricotta cheese
- ¼ cup (25 g / 0.9 oz) grated Parmesan cheese
- ¼ cup (25 g / 0.9 oz) grated Parmesan cheese
- 2 ¼ tsps (1 packet) active dry yeast
- ¾ cup (180 ml / 6 fl oz) warm water
- 1 tbsp olive oil
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp salt
- 1 tsp sugar
- 1 head of garlic
- ¼ tsp black pepper
- ½ tsp Italian seasoning
- Fresh basil or parsley, for garnish
Instructions
- Yeast Activation: Dissolve yeast in warm water with sugar, allowing the mixture to become frothy and reactive for 5-10 minutes.
- Dough Preparation: Combine flour and salt, integrate activated yeast and olive oil until a cohesive mixture forms. Knead vigorously on a floured surface for 5-7 minutes to develop gluten and achieve a smooth, elastic texture.
- Dough Proofing: Rest the dough in a lightly oiled bowl, covered, for approximately one hour until it doubles in volume.
- Roasted Garlic Creation: Slice the garlic head’s top, drizzle with olive oil, and wrap in aluminum foil. Roast at 400F (200C) for 30-35 minutes until golden and tender.
- Garlic Sauce Crafting: Melt butter and create a roux by whisking in flour. Gradually introduce milk, then blend in roasted garlic cloves, Parmesan, salt, and pepper. Simmer until the sauce reaches a luxurious consistency.
- Pizza Assembly: Preheat oven to 475F (245C) with a pizza stone if available. Stretch dough into a 12-inch circular shape on a floured surface, transfer to parchment paper or pizza pan.
- Sauce and Topping Application: Spread roasted garlic sauce across the dough. Layer with shredded chicken, mozzarella, ricotta dollops, Parmesan, and Italian seasoning.
- Baking and Finishing: Bake for 10-12 minutes until the crust turns golden and cheese bubbles. Garnish with fresh basil or parsley, slice, and serve immediately while hot and aromatic.
Notes
- Activate Yeast Carefully: Ensure water temperature is between 100-110°F to prevent killing yeast; too hot kills the culture, too cold won’t activate properly.
- Knead Dough Strategically: Develop gluten by using the heel of your hand, pushing and folding repeatedly to create a stretchy, smooth texture that helps pizza crust rise beautifully.
- Control Oven Temperature: Preheat pizza stone or baking sheet to achieve crispy bottom crust; high heat around 475F ensures quick, even cooking without drying out toppings.
- Roast Garlic Perfectly: Wrap garlic head completely in foil to trap moisture, preventing burning and creating tender, caramelized cloves that melt into the creamy sauce.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 440
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 70 mg