Shelly's Recipe

GARLIC CHICKEN PIZZA

Category: Pizza

2 (12 inch) pizza crusts
2 bulbs garlic
1/4 cup olive oil
1 quart heavy cream
1 cup medium diced yellow onion
2 tbsp Italian Seasoning
1 tsp white pepper
Pinch Kosher Salt
1 cup freshly grated Parmesan Cheese
16 oz skinless chicken breast, sliced into thin strips
16 oz Mozzarella Cheese
3 oz fresh basil, cut into thin strips
3 Roma tomatoes, peeled, seeded and diced

Preheat oven to 350. Cut tops off garlic so cloves are exposed. Place bulbs in a small oven proof dish with exposed end up. Pour olive oil over bulbs, cover dish with foil and roast for 30 to 45 minutes. Remove bulbs from dish, cool. Reserve oil.

While garlic is roasting in a 6 quart non reactive sauce pan, reduce heavy cream by one half over low heat, stirring from time to time. When cream is reduced, remove from heat and add onion, Italian Seasoning, white pepper, salt and Parmesan Cheese. Stir until well combine. When garlic is cool enough to handle squeeze roasted garlic cloves into cream mixture, using all the garlic. Stir to combine.

Heat half the reserved oil in a medium saute pan add the chicken strips and saute until all of the juices run clear. Drain chicken strips.

Preheat oven to 450. Line 2 vented pizza pans or large baking sheets with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place a pizza crust on each parchment-lined pan. Brush each crust and the rim with remaining olive oil. Divide cream sauce between crusts, top with cheese and chicken strips, gently pressing chicken into the cheese. Reduce oven temperature to 425. Bake one pizza at a time. Keeping pizza on the pan, bake for 12 minutes. To crisp the crust, remove from the parchment-lined pan and place directly on the oven rack for three additional minutes. Top pizza with half the diced tomatoes and half the fresh basil, reserving the remainder for the second pizza. Let pizza cool for 5 minutes before slicing. Bake second pizza.