Roasted Garlic Chicken & Herb Pizza Recipe
This homemade Roasted Garlic Chicken & Herb Pizza features a crispy crust, melted mozzarella, shredded chicken, and a rich roasted garlic base. Perfect for family dinners or pizza nights!
Ingredients
- 1 pcs garlic bulb
- 2 tbsp olive oil
- 1 pinch salt & black pepper
- 1 pcs pizza dough (homemade or store-bought)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup ricotta cheese
- 1 ½ cup shredded cooked chicken (rotisserie recommended)
- ¼ cup fresh basil, chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh parsley, chopped
- ½ tsp red pepper flakes (optional, for spice)
Instructions
- 1️⃣ Roast the GarlicPreheat oven to 400°F (200°C).Cut the top off the garlic bulb, drizzle with olive oil, and wrap in foil.Roast for 35-40 minutes until golden and soft. Let cool, then mash into a smooth paste.
- 2️⃣ Prepare the DoughIncrease oven temperature to 475°F (245°C).Roll out the pizza dough on a baking sheet or pizza stone.Brush with a little olive oil to ensure a crispy crust.
- 3️⃣ Assemble the PizzaSpread the roasted garlic paste over the dough.Sprinkle mozzarella and Parmesan cheese evenly.Add shredded chicken, then dollop ricotta in small spoonfuls.Top with basil, thyme, and parsley.Sprinkle with red pepper flakes, salt, and black pepper.
- 4️⃣ Bake & ServeBake in the preheated oven for 12-15 minutes or until the cheese is bubbly and the crust is golden brown.Let rest for 2-3 minutes before slicing.Serve hot and enjoy! 🚀
Notes
Make Ahead Tip – Roast the garlic up to 3 days in advance and store it in the fridge.
✔ Crispier Crust Hack – Pre-bake the crust for 5 minutes before adding toppings.
✔ Storage Instructions – Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
✔ Best Reheating Method – Bake at 375°F (190°C) for 5-7 minutes or use a covered pan on the stovetop.
✔ Crispier Crust Hack – Pre-bake the crust for 5 minutes before adding toppings.
✔ Storage Instructions – Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
✔ Best Reheating Method – Bake at 375°F (190°C) for 5-7 minutes or use a covered pan on the stovetop.