Prep 25 mins
Cook 25 mins
This is a garlicky pizza that includes a white sauce. If you don't want to make your own sauce you can substitute with a little pesto sauce.You can also substitute pita bread in place of the pizza crust.
- 1⁄2 tablespoon butter or 1⁄2 tablespoon margarine
- 1⁄2 tablespoon olive oil
- 1⁄2 medium red onion, sliced
- 1⁄2 teaspoon brown sugar
- 1 1⁄2 cups whole milk
- 1 1⁄2 tablespoons cornstarch
- 1 garlic clove, minced
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon onion powder
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 dash nutmeg
- 1 prepared pizza crust (fresh or Boboli)
- 2 -6 garlic cloves, minced (depending on how much you love garlic)
- 1 -1 1⁄2 cup mozarrela cheese
- 1⁄2 cooked chicken breast, shredded
- 10 cherry tomatoes, halved
- 1⁄2 tablespoon capers, drained
- 1⁄4-1⁄2 cup basil, sliced in thin strips or 1⁄4-1⁄2 cup torn basil
- pineapple tidbits (optional)
- ricotta cheese (optional)
- olive oil (optional)
- garlic salt (optional)
- Caramelized onions: Melt butter with olive oil in pan over medium heat. Add sliced onions and brown sugar and cook for 8 minutes, stirring occasionally. Remove from heat.
- Sauce: Meanwhile, place milk, cornstarch, garlic, garlic salt, onion powder, oregano, salt, pepper, and nutmeg in a medium saucepan. Bring to a boil and continue to cook for 2 minutes. Reduce heat and simmer until sauce thickens, about 3-4 minutes longer. Remove from heat.
- Pizza: Spread prepared dough with white sauce. Sprinkle with garlic and half of mozzarella cheese. Spread on shredded chicken, onions, tomatoes, capers and the rest of the cheese. Add the optional ricotta and pineapple if desired.
- Using a pastry brush, brush a thin coating of olive oil around the outer crust and then lightly sprinkle with garlic salt.
- Cook in a 450°F oven for 10-15 minutes until cheese is bubbly and crust in browned.
- Let set for 5 minutes before cutting and serving.
I added the garlic when I caramelized the onions and did not add the pineapple. I think the sauce is too runny and we ended up needing forks for it. The taste was pretty good, but a little salty.
This was good, but I think it could use some adjustments. I used about five cloves garlic. The time in the oven isn't enough to cook the garlic so if you prefer your garlic cooked, I would recommend adding it in with the onions when you cook them. The directions don't say where to add the basil, I put it on right over the sauce. I thought the sauce was very good, but I don't think it went well with this particular combination. I might have prefered an olive oil garlic base instead. I did like the addition of pineapple. I would like to try it with smoked gouda cheese and maybe some crumbled bacon. This is a good start! Thank you!
I hate to rate this contest recipe so low - I hope that others have had better luck with it than I did. The concept is great and it looked beautiful but the amounts need some tweaking I think. I followed the recipe exactly using a Boboli crust and basil. I did not use any pineapple or ricotta. I made the sauce as specified 1 1/2 cups milk to 1 1/2 tbsp of corn starch and it was very runny so I added another 1/2 tbsp corn starch this made it a medium consistency, still too runny in my estimation.It had a nice garlic flavor but needs a bit more zip. I think that the onions have super flavor but need to be doubled. I dressed the pizza about an hour before baking it and because the sauce was so thin it made the crust soggy when baked - it is a knife & fork Pizza. You can't hold it in your fingers I would cut the sauce back to 3/4 cup. I do not mean this as a negative review but felt I had to be honest. This recipe has excellent potential with just a few changes