Grilled Chicken And Garlic Pizza Recipe

preheat and prepare work surface

Preheat your oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. Lightly dust a pizza peel or work surface with the 2 tbs flour.

shape dough

On the floured surface, stretch or roll the pizza dough into a 12-inch (30 cm) round, leaving a slightly thicker edge for the crust. Transfer the shaped dough to a piece of parchment or the floured pizza peel.

brush crust

Brush the outer 1/2-inch of the dough lightly with 1 tbs olive oil to encourage a golden crust.

make roux

In a small saucepan over medium heat, melt 2 tbs unsalted butter. Add 3 minced cloves garlic and sauté for 30–45 seconds, stirring, until fragrant but not browned. Sprinkle in 1 tbs flour and cook, stirring constantly, for 1 minute to form a light roux.

add liquids

Slowly whisk in 3 tbs whole milk and 120 ml half-and-half until smooth. Bring the mixture to a gentle simmer, stirring frequently, and cook until it thickens enough to coat the back of a spoon, about 2–3 minutes.

finish sauce

Remove from heat and stir in 40 g grated Parmesan cheese until melted. Season with 1 tsp salt, 1 tsp black pepper, and 1 tbs finely chopped fresh parsley. Taste and adjust seasoning. Keep warm while assembling the pizza.

prepare chicken

If your grilled chicken is not already seasoned, toss 300 g sliced/diced grilled chicken with a pinch of salt and pepper and 1/2 tsp crushed red pepper flakes (optional). If starting from raw: grill a boneless skinless chicken breast (about 300 g) seasoned with salt and pepper over medium-high heat for 6–8 minutes per side until 165°F (74°C), rest 5 minutes, then slice or dice.

prepare vegetables and cheese

Dice 2 Roma tomatoes, thinly slice 1 small red onion, mince 1 extra clove of garlic for topping, and measure 200 g shredded mozzarella. Toss the diced tomatoes lightly with a pinch of salt and drain on paper towel if very juicy.

assemble pizza

Spread an even layer (about 1/3 to 1/2 cup) of the warm creamy garlic sauce over the stretched dough, leaving the oiled rim for the crust. Sprinkle half of the mozzarella evenly over the sauce. Distribute the diced grilled chicken evenly, then add diced Roma tomatoes and thin red onion slices. Scatter the remaining mozzarella on top. Dot the pizza with the extra minced garlic (distribute evenly to avoid raw garlic clumps).

bake

Slide the pizza (on parchment or peel) onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, until the crust is golden and cheese is bubbling and lightly browned. Rotate the pizza halfway through baking for even coloring.

finish and serve

Remove pizza from oven and brush the crust again lightly with the remaining 1 tbs olive oil if desired. Sprinkle with 1 tbs chopped fresh parsley, additional black pepper and crushed red pepper flakes to taste. Let rest 2–3 minutes, slice into 6–8 pieces, and serve hot.