Yesterday I made some chicken garlic pizza. I was inspired by having a garlic chicken pizza a few days ago from Schwans, that we had that was too strong in flavors. I wanted to make my own version of it and hopefully with a great flavor profile. I didn’t want to overdo the garlic like schwans and I wanted to have the topping be to my own liking with more cheese and better larger chunks of chicken.
I started by getting all the toppings together. I was also inspired by my food bank trip this week, which I got fresh basil from and also a jar of Prego Alfredo pesto. I knew that I wanted to make some fresh basil pesto with the basil and wanted to have something with the Alfredo sauce mixed with some leftover chicken fillets I had from Schwans in the freezer. I only had 2 small fillets, so I knew whatever I made would have to stretch them out. I made the pesto fast with all the basil, some garlic, olive oil and crushed Ritz crackers.
I started by taking them out of the freezer and boiling them in the oven until they were all white. I used my cast iron for this to get optimal heat distribution. I drained the water from the pan and cut them up and seasoned them with some Italian seasonings. I also added some Alfredo sauce with the chicken and roasted the pan in the oven until the chicken was nice and roasted and infused with the Alfredo and Italian flavors.
I have a picture of all the sauces I had for pizza’s here. The only one that isn’t shown is my roasted garlic butter which I made the other day for garlic bread. I had the jar of Prego Alfredo, my homemade pesto which I just whipped up, some homemade red pizza sauce that had mushrooms and chard, and also I had some jarred artichoke hearts.
I made my pizza dough and split it into two. I used the smaller one and stretched it out and put it unto a cookie sheet. This is how I made the garlic pizza step by step.
Garlic Chicken Alfredo Pizza:
- Assemble and roll out your dough.
- Spread garlic butter over outside of dough, for a garlic crust. Use liberally.
- Spread Alfredo sauce over the middle of dough.
- Spread cooked diced chicken over the pizza.
- Add some dollops of artichoke hearts over the pizza.
- Add your shredded Mozzarella and Parmesan all over the pizza, even the garlic crust.
- Drizzle Pesto Sauce over pizza.
- Bake at 450 for about 10-15 minutes until the dough is cooked and the cheese is roasted.
- Let cool for 5 minutes and cut.
Here are some pictures of my chicken garlic Alfredo pizza and everyone enjoyed the flavors.
The garlic wasn’t too much. Even my neighbor said that she ate the crust first. I try and always share when we have extra. This wasn’t the only pizza I made, I also made a country sausage and tomato pizza with my homemade pizza sauce. But I enjoyed the garlic one better, so I am sharing the recipe for that. I will share a picture of both also.
Hope you enjoyed some more secrets of the Boho kitchen. I love making pizza now and I am definitely making this one again as soon as I get more chicken.