Recipes / Roasted Garlic and Chicken Thick Crust Pizza

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Roasted Garlic and Chicken Thick Crust Pizza



  • 3 cups All Purpose Flour
  • 2 teaspoons Kosher Salt
  • 3/4 teaspoon Coarsely Ground Black Pepper
  • 2 teaspoons Onion Powder
  • 1/4 ounce Active Dry Yeast
  • 1 teaspoon Honey
  • 1 cup Warm Water
  • 2 1/2 tablespoons Olive Oil
  • 3 each Heads Garlic
  • 1/4 teaspoon Crushed Red Pepper Flakes
  • 2 teaspoons Fresh Basil Leaves, Finely Minced
  • 1 teaspoon Fresh Oregano Leaves, Finely Minced
  • 1/2 teaspoon Fresh Thyme Leaves, Finely Minced
  • 1/3 cup Corn Meal
  • 1 1/4 cups Furmano's Chunky Crushed Tomatoes with Basil, Garlic & Oregano, Drained
  • 1/2 cup Freshly Toasted Pine Nuts, Chopped
  • 10 ounces Roasted Chicken Breast Strips, Coarsely Chopped
  • 1 1/2 cups Goat Cheese, Crumbled
  • 1/2 cup Mozzarella Cheese, Freshly Shredded
  1. Sift together the flour, 1 teaspoon salt, 1/4 teaspoon pepper and onion powder. Set aside.
  2. In a stand mixer fitted with the dough hook, dissolve the yeast and honey in 1/4 cup of warm water.
  3. Once the yeast begins to foam, add the olive oil, remaining 3/4 cup water and the sifted flour mixture.
  4. Turn the machine on low and allow the dough to mix for 5 minutes until the dough comes cleanly away from the sides of the bowl.
  5. Remove the dough from the mixer and place on a clean, lightly floured surface and knead by hand for 2 minutes until the dough becomes firm and smooth.
  6. Cover the dough with a clean, damp towel and let it rise in a dark, warm spot for 30 minutes.
  7. Divide the dough into 2 pieces. Wrap the unused portion of dough in plastic and refrigerate for future use.
  8. Preheat the oven to 375 degrees.
  9. Cut the tops off the heads of garlic (discarding the tops) and place on a large piece of heavy-duty aluminum foil.
  10. Drizzle 1 tablespoon of olive oil over the tops of the garlic then sprinkle with 1/2 teaspoon Kosher salt and 1/4 teaspoon coarsely ground black pepper. Seal the foil around the garlic and place on a baking sheet and bake for 45 minutes.
  11. Open the foil and allow the garlic to bake for an additional 15 minutes until golden. Remove from the oven and allow to cool completely.
  12. Carefully squeeze out the roasted garlic from the skins into a small bowl. Discard the skins.
  13. Crush the roasted garlic to form a paste, set aside. Can be refrigerated for up to 2 days.
  14. Place a pizza stone in the oven and preheat to 500 degrees.
  15. In a small cup or bowl, mix together 1/2 teaspoon Kosher salt, 1/4 teaspoon coarsely ground black pepper, crushed red pepper flakes, minced fresh basil, oregano, marjoram and thyme leaves, stirring until well mixed. Set aside.
  16. Sprinkle 1/4 cup corn meal on a clean dry surface and place the fresh pizza dough on top of the corn meal and start to stretch the dough.
  17. Press down in the center of the dough then spread the dough into a 12"x15" rectangle with the outer edge forming a 1" thick rim (this will be a thick crust pizza).
  18. Place the dough onto a baker's peel or rimless baking sheet, which has been sprinkled with 1 tablespoon of corn meal.
  19. Brush the outer rim of the pizza with 2 teaspoons of olive oil.
  20. Spread 3 tablespoons of the roasted garlic paste over the inner surface of the pizza.
  21. Spread the Furmano's Chunky Crushed Tomatoes with Basil, Garlic & Oregano over the surface of the garlic.
  22. Divide the herb mixture in half and sprinkle half of the mixture over the top of the tomatoes.
  23. Sprinkle the chopped pine nuts and coarsely chopped roasted chicken evenly over the surface of the tomatoes.
  24. Spread the goat cheese evenly over the top of the chicken then sprinkle the mozzarella over the surface of the goat cheese.
  25. Sprinkle the remaining herb blend over the surface of the pizza.
  26. Slide the pizza onto the top of the pizza stone and bake until the crust is golden, 15 minutes.
  27. Remove from the oven and let stand 5 minutes.