Mike's Gilroy Garlic Chicken Pizza – a delicious recipe with Garlic, Garlic, Quarters, Frozen Spinach, Tyson, Mozterella Cheese. Easy to follow and perfect for any occasion.
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Only use jars of Bertolli Garlic Alfredo Or Ragu Garlic Alfredo Sauce since many others will lend a metallic taste to your white sauce.
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For this same reason, mix your white sauce in a glass or plastic bowl.
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Nothing metal.
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Drain artichokes, spinach [if opted] and black olives very well and rough chop.
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Squeeze the artichokes and spinach in cheesecloth or paper towels until they run dry.
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You don't want a soggy pizza.
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Simmer your sun dried tomatoes in 2 cups water or 2 cups red wine for 4 - 5 minutes until soft - then drain well.
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Rough chop.
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Or, you can simply soak them in water or red wine for 30 to 60 minutes on the counter.
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Tip: Save those juices for soups and stews.
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It's chalked with nutrition.
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But, use it within days or it will go bad on you.
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Chop up chicken [optional for vegetarians] and mushrooms and place your 2 lb bag of Mozterella on the counter.
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You'll want your cheese at room temp before constructing your pizzas.
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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.
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Allow flavors to marry in the fridge for one hour +.
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This step is important.
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Stir mixture occasionally.
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We'll occasionally employ spinach to this pizza - fresh or frozen.
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See photo below.
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It shows frozen spinach.
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If employing frozen - feather it and add directly to your Alfredo mixture.
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Fresh spinach will go on the top of your pizza.
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When ready, heat oven to 425.
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It's best if you have a pizza stone but, a non-stick cookie sheet will work as well.
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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.
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Generously spread your mixture on your pizza crusts.
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Not too heavy though.
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Cover pizzas as you desire with reserved artichokes, olives, fresh spinach, mushrooms, chicken and then, Motzerella Cheese.
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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.
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For garnishment toppers, you could add thin slices of purple onions, sprinkle additional red pepper flakes and dried or fresh parsley atop your pizzas.
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Place pizzas on pizza stones or lowest rack in oven on tinfoil.
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Bake at 450 until cheeses are bubbling and crust is crispy.
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About 25 minutes.
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Your crusts and cheese are your two best indicators here - so watch those closely.
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Enjoy your pizzas!
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: ["4 small 6"" Or Two 12"" Sturdy Prepared Pizza Crusts [like Boboli]", "2 15 oz Jars Bertolli Garlic Alfredo Or Ragu Garlic Alfredo Sauce", "1/2 cup Heaping Cup Minced Garlic [jarred - slightly drained]", "2 can 14 oz Drained Artichoke Quarters [in water - drained then fully squeezed drained in cheese cloth - rough chop]", "1 box Frozen Spinach [optional - drained - then fully squeezed drained in cheese cloth - feathered] Or 2 Cups Fresh", "2 small Bags Tyson Grilled Chicken Breast Strips [chopped - optional]", "2 lb Shredded Mozterella Cheese [room temp]", "1 cup Shredded Parmesan Cheese", "2 box Large Mushrooms [sliced]", "1 3 oz Bag Sun Dried Tomatoes [simmered or soaked & chopped]", "1 can 14 oz Sliced Black Olives [drained]", "1/4 cup Dehydrated Onions [fresh onions will cause sog]", "1 1/2 tbsp Red Pepper Flakes", "1 tbsp Italian Seasoning", "2 tbsp Garlic Powder", "1 tbsp Onion Powder", "1 tsp Cracked Black Pepper", "1 tsp Oregano", "1 tsp Dried Basil [or 2 tbs fresh]", "1 Bottle Garlic Olive Oil", "1 Butter Brush", "1 Tinfoil", "2 cup Red Wine [to boil sun dried tomatoes in] [optional - or water]", "1/2 cup Purple Onions [thin sliced for garnish]"].
Yes, Mike's Gilroy Garlic Chicken Pizza falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.