Dinners/ Pizza

30 Minute Garlic Chicken Pizza

GUESS WHAT.

This pizza dough? It doesn’t have to rise.

Ever.

At all.

AND IT’S STILL SO FLUFFY!

Do you hear that? It’s the sound of applause and cheering in the distance.

Garlic chicken pizza is one of Brig’s favorites to order at restaurants, and so I decided to recreate it. The first attempt was a total success. The crust is so fluffy yet perfectly crunchy on the bottom. The white sauce is rich, garlicky, and creamy, but not overbearing. It’s perfect.

9 times out of 10 I make pizza on a round pizza stone but I didn’t feel like rolling dough into a circle and putting it on the wood thing and then transferring it to the hot pizza pan in the oven. What a hassle, right? And not everyone has a pizza stone, so. (I’m just making up excuses for my laziness.) I promise that the next time I make you pizza, it’ll be round.

Ingredients:

For the dough: 

2 c warm water

1 T yeast

1/2 t salt

1 T sugar

4-5 c all-purpose flour

For the sauce: 

1/4 c unsalted butter

1/4 c flour

2 t minced garlic or 4 cloves of garlic, minced

1 1/2 c heavy cream

1/2 c 1% milk

1/4 t salt

For the toppings:

2 chicken breasts, cooked and diced

2 c (or more!) grated mozzarella cheese

s & p

parmesan (optional)

Instructions: 

Preheat oven to 400. In a large bowl, whisk together the yeast, sugar, and warm water. Let sit 10 minutes to activate the yeast and get foamy.

Meanwhile, in a saucepan on medium-high heat, add the garlic and butter and saute for 2-3 minutes. Add in the flour and whisk until smooth. Cook for another 1-2 minutes. Continue whisking as you add in the heavy cream, milk, and salt. Cook until thickened, about another 5 minutes, whisking constantly. Set aside.

Add the salt and 2 cups of the flour to the yeast and water mixture. If using a stand mixer, use a dough hook to mix until a dough comes together. If you don’t have a stand mixer, just mix with a wooden spoon and your hands! Slowly add in the other two cups of flour. If the dough seems too sticky, add in flour 1/4 c at a time. Knead for 2-3 minutes.

Grease a sheet pan with nonstick cooking spray and place the dough on the pan. Using a rolling pin, roll the dough out to cover the whole pan. Spread the sauce on top, then the cheese and chicken. Bake for 12-15 minutes.
xo, Lucia

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4 Comments

  • Reply
    Margaret
    August 14, 2015 at 7:43 pm

    I didn’t want to make what I had planned for dinner and thought about this recipe of yours. The crust was a time/life saver and so good! Thank you!

    • Reply
      Lucia
      August 15, 2015 at 9:05 am

      Yay! That makes me happy 🙂

  • Reply
    Dad
    June 11, 2015 at 10:54 am

    This looks amazing!

    • Reply
      Lucia
      June 11, 2015 at 11:10 am

      We’ll make this when you’re in town!!

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