Cooking Light Garlic Chicken Pizza Recipes

Steps:

• Make one batch homemade breadstick dough (this makes a yummy deep dish pizza) (recipe #123659). Spread dough out in 2 buttered 9 by 13 pans.
• Mix alfredo with minced garlic divide and spread evenly over both pans.
• Sauté chicken with garlic till lightly browned and spread over pizzas.
• Sprinkle pizzas with onions, tomatoes, and cheeses.
• Let rise 20 minutes.
• Bake in 350° oven till cheese is melted and bubbly and crust edges are golden brown (approx 25 minutes depending on oven).

Steps:

• Place the chicken breast in a saucepan with enough water to cover. Bring to a boil, and cook until no longer pink, about 20 minutes. Drain and cool slightly, then cut into strips.
• Meanwhile, in a small skillet over medium heat, melt the butter with garlic, onion and basil. Pour into a chilled dish to cool, and refrigerate until set.
• Preheat the oven to 350 degrees F (175 degrees C).
• Roll out the pizza dough, place onto a pizza pan or other baking sheet, and spread the herb butter over the surface using the back of a spoon. Arrange chicken on top, then dot with ricotta cheese. Top with tomato slices, cilantro and Parmesan cheese.
• Bake for 15 to 20 minutes in the preheated oven, until crust is browned and center is cooked through.

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
• Preheat oven to 475 degrees F (245 degrees C). Sprinkle a large pizza pan with cornmeal. Roll or pat dough out on a lightly floured surface until it is the diameter of the pizza pan; place on pan.
• Spread dough with sauce, then sprinkle with garlic. Cover with cheese. On top of the pizza, arrange chicken, green pepper, onion and tomato.
• Bake in preheated oven for 20 to 25 minutes, or until dough is baked, cheese is melted and toppings are lightly browned.

Steps:

• In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a saucepan, heat the buttermilk, oil, butter, honey and vinegar to 120°-130°. Add to the dry ingredients; beat just until moistened. Add egg yolk and vanilla; beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and let rest for 10 minutes., Press dough into a greased 15x10x1-in. baking pan. Prick with a fork. Bake at 400° for 10-12 minutes or until lightly browned., Meanwhile, in a saucepan, saute garlic in oil. Add the cream, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until reduced to 2/3 cup, about 10 minutes. Spread over crust. Sprinkle with chicken, red pepper and cheese. Bake 10-15 minutes longer or until the cheese is melted.

Steps:

• Preheat oven to 400°. Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan. Bake 8-10 minutes or until edges are lightly browned., Mix oil and garlic; brush over crust. Top with tomatoes, onion, olives, chicken and goat cheese. Sprinkle with rosemary, garlic salt and pepper. Bake 10-12 minutes or until crust is golden.

Steps:

• Preheat oven to 400 degrees F.
• Wrap garlic heads in foil and place on small rimmed baking pan. Transfer to oven and cook 1 hour or until garlic is dark golden brown and very soft. Remove from oven and let stand for 5 minutes or until cool enough to touch. Squeeze garlic cloves from their skin into a small bowl.
• Preheat grill for two-zone grilling: half of grill should be set to medium-high; other half should be off (indirect heat).
• Stretch and shape dough into 14-inch circle and place on pizza pan or large tray. Brush one side of dough with 1 tablespoon oil. Use hands to transfer dough to direct heat side of grill, oiled side down. Do not worry if dough becomes a little misshapen during the transfer. Cook 2 minutes, or until the dough releases itself from the grates (do not disturb dough before it releases).
• Brush top side of dough with remaining 1 tablespoon oil, then use tongs to flip dough. Cook 2 minutes or until dough releases from grates. Continue cooking dough 3 to 4 minutes longer or until dough is firm and grill-marked in all areas, flipping and rotating frequently but keeping grill closed when not flipping.
• Remove dough from grill and spread with sauce. Top with chicken, Stella® Mozzarella Cheese, everything bagel seasoning, and roasted garlic cloves.
• Transfer pizza back to grill on indirect heat side. Close grill and cook 8 to 10 minutes or until toppings are warmed through and crust is fully cooked.
• Remove pizza from grill and top with spinach. Cut and serve immediately.

Steps:

• Preheat oven to 400°.
• Combine first 3 ingredients, stirring well with a whisk. Place crust on a baking sheet; brush vinegar mixture over crust. Top with chicken, tomato, and mushrooms; sprinkle with cheeses and green onions.
• Bake at 400° for 15 minutes or until cheeses melt.

Steps:

• Preheat oven to 350 degrees.
• Mix together the cream cheese, sour cream and mashed garlic until smooth.
• Spread on the pizza crust.
• Top with the chicken, onion, tomato, mushrooms and cheese.
• Bake for 15 minutes or until the crust is done and the cheese is melted.
• Top with parmesan cheese.

Steps:

• Preheat the grill to 400°F (200°C).
• Place the garlic heads on a small sheet of aluminum foil. Drizzle 1½ tablespoons of olive oil over the garlic and season with ½ teaspoon salt and ½ teaspoon pepper, then wrap tightly. Place the garlic on one side of the grill, close the lid, and roast for 35-40 minutes, until the cloves are tender and golden brown. Remove from the grill and let cool for 10 minutes, then unwrap the foil and squeeze the garlic cloves out of the skins.
• Meanwhile, season the chicken breast and thigh with the remaining 1½ teaspoons of salt, remaining 1½ teaspoons black pepper, the paprika, Italian seasoning, and 2 tablespoons of olive oil. Add the seasoned chicken to the rotisserie basket and turn on the motor so that the chicken rotates and cooks evenly. Cook for 10-12 minutes, or until the internal temperature reaches 165°F (75°C). Remove the chicken and let rest for about 5 minutes, then roughly chop.
• Heat a small cast-iron skillet on the sizzle zone over medium-high heat. Add the bacon to the pan and cook, flipping occasionally, for 6-8 minutes, until very crispy and cooked through. Remove the bacon from the pan and roughly chop.
• Roll out the pizza dough to your desired shape, about ½ inch thick. Brush the remaining ¼ cup of olive oil over both sides of the dough, then place directly on the grill grates (or use a pizza stone if preferred). Close the lid and cook for 5-6 minutes, or until the bottom is lightly browned.
• Flip the dough over and top with the pizza sauce, mozzarella cheese, cheddar cheese, chopped chicken, chopped bacon, and roasted garlic cloves. Close the lid and cook for another 5-6 minutes, or until the bottom of the dough is cooked through and the cheese has melted.
• Remove the pizza from the grill and sprinkle with the parsley. Slice and serve immediately.
• Enjoy!

Steps:

• First cut chicken into bite size little pieces.
• In a bowl with the chicken, add soy sauce, cooking sake, a clove of chopped garlic, black pepper and crushed red pepper. Stir to coat.
• Let stand in refrigerator for about 20 minutes.
• Add 2 tbsp olive oil and butter into a pan at medium high, then add garlic and oregano. Cook for one minute. Set aside.
• After chicken marinades, drain liquid well, and put into a sautee pan on med-high with 1 tbsp olive oil. Cook until chicken is no longer pink. Set aside.
• Fit the pizza dough onto a baking pan, and brush with garlic, oregano, olive oil/butter mixture.
• Sprinkle the dough with parmesean cheese.
• Layer in this order: cheese (save a bit to sprinkle on top later), chicken, red onions, mushrooms, tomatoes, and rest of cheese. Sprinkle the top with parmesean cheese.
• Bake, uncovered, in a 400°F oven for 20-25 minutes till golden.
• Top with green onions.

Steps:

• Coat chicken with yogurt, cover, and refrigerate at least 2 hours, preferably overnight.
• Rinse chicken, and pat dry with paper towels.
• In a bowl, stir together flour, paprika, salt, and pepper.
• Heat oil, margarine, and 1 1/2 tablespoons lemon juice in skillet over medium heat. Dredge chicken in flour mixture. Place chicken in skillet; cook, turning to brown both sides, about 15 minutes. Remove chicken to a plate, and keep warm.
• Pour vermouth into skillet, and scrape brown bits with a wooden spoon. Stir in garlic, 1/4 cup lemon juice, water, and capers. Cook until reduced by half.
• Return chicken to the pan, and simmer 3 minutes.