Garlic Chicken Pizza
photo by gailanng
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
12-15
ingredients
-
sauce
- 1 (16 ounce) bottle ragu pasta sauce (garlic alfredo)
- 3 cloves fresh minced garlic
-
toppings
- 3 cups cubed boneless skinless chicken breasts, uncooked
- 2 minced garlic cloves
- 4 diced roma tomatoes
- 1 cup chopped spring onion
- 3 cups shredded mozzarella cheese or 3 cups monterey jack cheese
- 2⁄3 cup fresh grated parmesan cheese
directions
- Make one batch homemade breadstick dough (this makes a yummy deep dish pizza) (recipe #123659). Spread dough out in 2 buttered 9 by 13 pans.
- Mix alfredo with minced garlic divide and spread evenly over both pans.
- Sauté chicken with garlic till lightly browned and spread over pizzas.
- Sprinkle pizzas with onions, tomatoes, and cheeses.
- Let rise 20 minutes.
- Bake in 350° oven till cheese is melted and bubbly and crust edges are golden brown (approx 25 minutes depending on oven).
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Reviews
-
Terrific recipe for our pizza night. I try to make pizzas on Friday or Saturday nights and like to try different recipes for variety. I used the Classico brand Sun-Dried Tomato Alfredo sauce and added about 4 garlic cloves to it. I also used the Recipe #26181 recipe by Karen. It made the house smell wonderful! Than
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This pizza was delicious!! My family always orders garlic chicken pizza when we take-out pizza. I have always wanted to try making it at home but never got around to it. When I saw this recipe, I decided it was time that I tried it, and I'm glad that I did. I did make a few changes to suit our tastes, but it was mainly with the toppings. I used Bertolli's garlic alfredo to which I added 4 cloves of garlic (we really like our pizza garlicky). Also, when I sauteed the chicken, I added 4 cloves of garlic; black pepper; and some dried Ranch dressing mix to give it some extra flavor. My toppings were: chopped tomatoes; diced red bell pepper; green onions; sliced mushrooms and pepperoni. I used regular pizza pans and made one 15" and one 12" pizza. My family devoured this and gave it two big thumbs up. Thank you for sharing this recipe...it is definitely a keeper!!
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