Mike's Gilroy Garlic Chicken Pizza.
Ingredients of Mike's Gilroy Garlic Chicken Pizza
- It’s of Gourmet Garlic Pizza.
- Prepare 4 of small 6"Or Two 12" Sturdy Prepared Pizza Crusts [like Boboli].
- Prepare 2 can (14 oz) of Drained Artichoke Quarters [in water – drained then.
- It’s 2 (15 oz) of Jars Bertolli Garlic Alfredo Or Ragu Garlic Alfredo Sauc.
- Prepare 1/2 cup of Heaping Cup Minced Garlic [jarred – slightly drained].
- You need 2 lb of Shredded Mozterella Cheese [room temp].
- You need 1 box of Frozen Spinach [optional – drained – then fully squeezed].
- Prepare 2 of small Bags Tyson Grilled Chicken Breast Strips [chopped].
- It’s 2 box of Large Mushrooms [sliced].
- Prepare 1 cup of Shredded Parmesan Cheese.
- It’s 1 (3 oz) of Bag Sun Dried Tomatoes [simmered or soaked & chopped].
- You need 1 can (14 oz) of Sliced Black Olives [drained].
- You need 1/4 cup of Dehydrated Onions [fresh onions will cause sog].
- You need 1 tbsp of Italian Seasoning.
- It’s 1 1/2 tbsp of Red Pepper Flakes.
- Prepare 2 tbsp of Garlic Powder.
- Prepare 1 tsp of Cracked Black Pepper.
- You need 1 tbsp of Onion Powder.
- It’s 1 tsp of Oregano.
- It’s 1 tsp of Dried Basil [or 2 tbs fresh].
- It’s 1 Bottle of Garlic Olive Oil.
- It’s 1 of Butter Brush.
- Prepare 1 of Tinfoil.
- It’s 2 cup of Red Wine [to boil sun dried tomatoes in] [optional – or wa.
- Prepare 1/2 cup of Purple Onions [thin sliced for garnish].
Mike's Gilroy Garlic Chicken Pizza step by step
- Only use jars of Bertolli Garlic Alfredo Or Ragu Garlic Alfredo Sauce since many others will lend a metallic taste to your white sauce. For this same reason, mix your white sauce in a glass or plastic bowl. Nothing metal..
- Drain artichokes, spinach [if opted] and black olives very well and rough chop. Squeeze the artichokes and spinach in cheesecloth or paper towels until they run dry. You don't want a soggy pizza..
- ● Simmer your sun dried tomatoes in 2 cups water or 2 cups red wine for 4 – 5 minutes until soft – then drain well. Rough chop. Or, you can simply soak them in water or red wine for 30 to 60 minutes on the counter. ● Tip: Save those juices for soups and stews. It's chalked with nutrition. But, use it within days or it will go bad on you..
- Chop up chicken [optional for vegetarians] and mushrooms and place your 2 lb bag of Mozterella on the counter. You'll want your cheese at room temp before constructing your pizzas..
- ● Mix everything together except for olive oil, Motzerella, fresh spinach-optional, mushrooms, black olives and 3/4 of your artichokes and chicken [you're reserving these ingredients for the tops of your pizzas] in a large bowl. Allow flavors to marry in the fridge for one hour +. This step is important. Stir mixture occasionally. ● We'll occasionally employ spinach to this pizza – fresh or frozen. See photo below. It shows frozen spinach. If employing frozen – feather it and add directly to your Alfredo mixture. Fresh spinach will go on the top of your pizza..
- When ready, heat oven to 425°. It's best if you have a pizza stone but, a non-stick cookie sheet will work as well..
- Brush olive oil around crust edges of your pizzas and sprinkle garlic and onion powder atop the oil if you'd like for extra bite..
- Generously spread your mixture on your pizza crusts. Not too heavy though..
- ● Cover pizzas as you desire with reserved artichokes, olives, fresh spinach, mushrooms, chicken and then, Motzerella Cheese. ● If making more than one type of pizza, definitely reserve a few pieces of chicken and place on top of Mozterella so your guests can easily distinguish one type of pizza from another..
- For garnishment toppers, you could add thin slices of purple onions, sprinkle additional red pepper flakes and dried or fresh parsley atop your pizzas..
- Place pizzas on pizza stones or lowest rack in oven on tinfoil..
- Bake at 450° until cheeses are bubbling and crust is crispy. About 25 minutes. Your crusts and cheese are your two best indicators here – so watch those closely..
- Enjoy your pizzas!.