Description
A creamy and flavorful White Garlic Chicken Pizza featuring a homemade garlic cream sauce, tender shredded chicken, and a blend of mozzarella and provolone cheeses on a freshly made pizza dough. Perfect for a gourmet homemade pizza night with a crispy crust and rich toppings.
Ingredients
Scale
Pizza Dough
- 1 1/4 cups warm water (about 110°F)
- 2 teaspoons sugar
- 2 1/4 teaspoons active dry yeast
- 3 cups all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon salt
White Garlic Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- Salt to taste
Toppings & Garnish
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded provolone cheese (optional, for extra flavor)
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 tablespoon olive oil (for drizzling)
- Crushed red pepper flakes (optional, for some heat)
Instructions
- Activate Yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently to dissolve and let the mixture sit for about 5 minutes until it becomes foamy, indicating the yeast is active.
- Make Dough: In a large mixing bowl, mix the all-purpose flour and salt. Add the foamy yeast mixture and olive oil. Stir until a rough dough starts to form.
- Knead Dough: Transfer the dough to a floured surface and knead for 5-7 minutes until it becomes smooth and elastic, developing gluten for good texture.
- First Rise: Place the kneaded dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
- Shape Dough: Punch down the risen dough to release air, then roll it out on a floured surface into a 12-inch circle. Transfer it carefully to a greased pizza stone or baking sheet.
- Prepare White Garlic Sauce: In a small saucepan over medium heat, melt the butter. Add minced garlic and cook for about 1 minute until fragrant but not browned.
- Simmer Sauce: Stir in heavy cream and milk, bring to a gentle simmer. Reduce heat and cook for 3-4 minutes, allowing the sauce to thicken slightly.
- Finish Sauce: Add grated Parmesan cheese, dried oregano, and black pepper. Continue cooking for 2-3 minutes until the sauce is creamy and smooth. Adjust salt to taste. Remove from heat and set aside.
- Preheat Oven: Heat your oven to 475°F (245°C) to prepare for baking the pizza.
- Coat Dough: Brush the surface of the shaped pizza dough with olive oil to prevent sogginess during baking.
- Assemble Pizza: Spread a generous layer of the white garlic sauce evenly over the pizza dough, leaving a small border for the crust.
- Add Toppings: Evenly distribute the shredded cooked chicken over the sauce, then sprinkle with mozzarella and provolone cheeses.
- Bake Pizza: Place the pizza in the preheated oven and bake for 10-12 minutes, or until the crust is golden brown and the cheeses are bubbly and slightly browned.
- Garnish and Serve: Remove the pizza from the oven and immediately sprinkle fresh chopped parsley and, if desired, crushed red pepper flakes for a touch of heat. Slice and serve hot.
Notes
- Allow the dough to rise in a warm spot to ensure it doubles in size properly; this affects the texture of the crust.
- You can substitute rotisserie chicken with any cooked chicken of your choice.
- Adjust the amount of garlic in the sauce based on your preference for intensity.
- For a crisper crust, use a pizza stone preheated in the oven.
- Provolone cheese is optional but adds a nice extra depth of flavor.
- Crushed red pepper flakes add heat but can be omitted for a milder pizza.
