It’s Super Bowl Weekend. And if you’re like many Americans, your local pizza joint will be making some deliveries to your house this Sunday.
Sure, it’s convenient and some are quite tasty. But why not make your own??
This Roasted Garlic Chicken Pizza is super easy to make and ridiculously delicious. I’ve made my own pizza dough (courtesy of my tried and true Epicurious recipe) but if you’re short on time, you can definitely pick up some pre-made dough from your local pizzeria or grocery store. Trader Joe’s has a great one for under $2.
If you have a pizza stone, this is definitely the time to use it. The stone will add a crispier texture to your crust. But I found that I had pretty nice results using a baking sheet—just be sure to use corn meal on the bottom.
And if you’re a garlic lover, you will be smitten with the SUPER GARLICKY flavor from the roasted garlic. But let’s not forget how deliciously cheesy this pizza is–three types of cheeses will do that for you 🙂
This will definitely be a WIN for your Super Bowl Party.
I, myself, am boycotting the Super Bowl. As a lifelong Vikings fan, I just cannot watch the Packers!
Roasted Garlic Chicken Pizza
Pizza Dough (Adapted From Epicurious):
1½ Teaspoon Active Dry Yeast
3/4 Cup Warm Water
2 Cups All Purpose Flour
1 Teaspoon Sugar
1 Teaspoon Salt
3 Tablespoons Olive Oil
2 Tablespoons Olive Oil
¼ Cup Roasted Garlic
1 Tablespoon Yellow Cornmeal
1 Cup Cooked Chicken Breast, diced
1 Cup Roma Tomatoes, diced
¼ Cup Sundried Tomatoes
1 Cup Shredded Mozzarella Cheese
¼ Cup Feta Cheese
2 Tablespoons Grated Parmesan Cheese
¼ Cup Scallions, diced
¼ Cup Fresh Italian Parsley, finely diced
Kosher Salt and Pepper
Serve with additional Parmesan Cheese and Red Chili Flakes
Prepare Dough. Sprinkle the yeast and sugar over the water. Let stand 2-3 minute, or until the yeast is creamy. Stir until the yeast dissolves. In a large bowl, combine the 2 cups flour and the salt. Add the yeast mixture, 1 tablespoon olive oil and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes. Lightly coat a large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled in bulk, about 1 1/2 hours. Flatten the dough with your fist. Cut the dough into 2 pieces and shape the pieces into balls. Flatten the dough slightly. Dust the tops with flour. Place the balls of dough on a floured surface and cover each with plastic wrap, allowing room for the dough to expand. Let rise 60 minutes, or until doubled.
Place pizza stone or large baking sheet in the middle rack and preheat oven to 400 degrees.
Lightly dust your surface area with flour. Roll/toss/stretch the dough into your desired shape. Once the oven reaches its temperature, pull the baking stone/baking sheet out of the oven, and sprinkle cornmeal on the surface. Carefully slide the dough on top and bake for 5 to 10 minutes until the dough is lightly golden. Remove the crust from the oven and brush with olive oil over top. Spread the roasted garlic all over the crust and add chicken, sundried tomatoes, and Roma tomatoes. Season with salt and pepper. Cover the entire pizza with the cheeses and scallions. Return the pizza back to the oven and bake for an additional 10-15 minutes until all the cheese has melted and pizza is golden brown. Sprinkle the pizza with Italian parsley and serve with additional parmesan cheese and red chili flakes.
*Loosely inspired by Cooking Light