As a recipe developer, I’m sharing a White Pizza starring roasted garlic, shredded chicken and spinach that rethinks the classic white-sauce pie with an unexpected twist.

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I found this Roasted Garlic, Chicken And Spinach White Pizza on Damn Delicious and it hooked me right away. The roasted garlic hits with a mellow, almost sweet depth that makes the chicken taste fresher somehow, like a flavor trick I didn’t expect.

It feels a little fancy but still totally doable, and I kept thinking why don’t I make this more? If you dig White Pizza Recipes that actually bring some attitude, this one’s for you.

I promise you’ll stare at your plate like you didnt mean to finish it so fast.

Ingredients

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Roasted garlic gives sweet mellow heat, adds depth and some immune boosting compounds.
Olive oil brings healthy fats, helps crust brown and adds silky mouthfeel.
Pizza dough supplies carbs for energy, chew and crispy edges when baked.
Ricotta makes it creamy, gives protein and a mild, slightly sweet flavor.
Melty mozzarella creates stretch and richness, mostly protein and mellow milkiness.
Shredded chicken pumps up protein, is savory and keeps slices really satisfying.
Fresh spinach adds iron, fiber, a pop of green and slightly bitter notes.
Parmesan brings salty umami, a little goes a long way on top.

Ingredient Quantities

1 head garlic, roasted

2 tablespoons olive oil, divided

1 pound pizza dough (store bought or homemade)

1 cup ricotta cheese

1 1/2 cups shredded mozzarella, divided

1/2 cup grated Parmesan cheese

2 cups cooked chicken, shredded or diced (rotisserie works great)

2 cups baby spinach, roughly chopped

1 teaspoon Italian seasoning

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

All purpose flour, for dusting

Crushed red pepper flakes, for serving (optional)

How to Make this

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1. Preheat oven to 500°F with a pizza stone or an inverted heavy baking sheet on the middle rack, and dust a work surface with flour.

2. Squeeze the cloves from the roasted garlic head into a small bowl, mash with a fork and stir in 1 tablespoon olive oil until smooth and spreadable.

3. In a bowl mix the ricotta, mashed garlic, 1 teaspoon Italian seasoning, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and about 1/4 cup of the Parmesan until creamy.

4. Stretch or roll the pizza dough on the floured surface to about 12 inches, transfer to a pizza peel or a piece of parchment for easy transfer, brush the top lightly with the remaining 1 tablespoon olive oil and dock the center a few times with a fork.

5. Spread the ricotta mixture over the dough leaving a 1/2 inch rim, sprinkle about 1 cup of the shredded mozzarella and the remaining 1/4 cup Parmesan evenly over the ricotta.

6. Scatter the cooked chicken and chopped baby spinach over the cheese in an even layer, don’t pile it up or the crust won’t crisp.

7. Slide the pizza onto the preheated stone or baking sheet and bake 10 to 12 minutes, until the crust is golden and the cheese is bubbly.

8. If you want extra melty cheese, sprinkle the remaining 1/2 cup mozzarella on top and return to the oven for 1 minute or put under the broiler for 30 to 60 seconds, watching closely.

9. Let the pizza rest 2 to 3 minutes, slice, finish with a pinch of crushed red pepper flakes if you like heat, and serve.

Equipment Needed

1. Pizza stone or inverted heavy baking sheet preheated to 500°F
2. Pizza peel or a peice of parchment paper for easy transfer
3. Large mixing bowl
4. Small bowl and a fork for mashing the roasted garlic
5. Rolling pin or your hands to stretch the dough
6. Measuring cups and spoons
7. Cheese grater (for the Parmesan)
8. Sharp knife and cutting board for the chicken and spinach
9. Oven mitts and a pizza server or spatula to take the pizza out

FAQ

Q: Can I make this pizza ahead or store leftovers?
A: Yes. You can assemble and cover then refrigerate for up to 24 hours before baking, or bake then refrigerate leftovers for 3 to 4 days. Reheat in a 375 F oven or toaster oven until warmed through to keep the crust crisp. For longer storage, freeze assembled but unbaked pizza on a baking sheet, wrap well and freeze up to 2 months; bake from frozen adding a few extra minutes.

Q: I don’t have roasted garlic. Can I use fresh garlic instead?
A: Sure. Roasted garlic is sweeter and mellow, but you can quickly roast a head at 400 F for 35 to 45 minutes wrapped in foil, or sauté 3 to 4 smashed cloves in olive oil until soft and slightly golden to soften the bite. If you’re in a rush, 1 to 2 cloves minced and lightly cooked is okay, but raw garlic will be sharper.

Q: How do I avoid a soggy crust with all that ricotta and spinach?
A: A few tricks: squeeze or pat the spinach dry after chopping, use only half the ricotta if you want less moisture, and prebake the dough for 4 to 6 minutes before adding toppings. Also bake on a preheated pizza stone or a hot baking sheet at 475 to 500 F so the bottom crisps fast.

Q: Can I swap ingredients like the cheese, greens or chicken?
A: Absolutely. Use goat cheese or feta instead of or with ricotta for tang. Kale or arugula work for spinach but give kale a quick sauté so it wilts. Swap chicken for sausage, bacon, mushrooms or roasted veggies if you want a vegetarian pie. Just watch moisture and seasoning when you make swaps.

Q: What temperature and how long should I bake it?
A: Hot and fast is best. Preheat oven to 475 to 500 F and bake 8 to 12 minutes depending on thickness and oven. If you have a pizza stone or steel, preheat it at least 30 minutes. Keep an eye, the cheese should be bubbly and edges golden.

Q: Any quick hacks to boost flavor?
A: Yes. Mix a little olive oil with crushed roasted garlic and brush the dough edge before baking. Stir a pinch of lemon zest into the ricotta for brightness. Finish with a drizzle of good olive oil and a sprinkle of crushed red pepper flakes or extra Parmesan right after it comes out of the oven.

Roasted Garlic, Chicken And Spinach White Pizza Recipe Substitutions and Variations

Roasted garlic: swap with jarred roasted garlic or garlic confit (about 1 to 1 1/2 tbsp), or 2 cloves minced and gently sautéed in olive oil for a milder flavor, or 1/2 tsp garlic powder in a pinch.
Pizza dough: use a pre-baked store crust, naan or flatbread for a quick pizza, a cauliflower crust for gluten free, or a large tortilla for an ultra-thin, crispy result.
Ricotta cheese: try drained, blended cottage cheese, mascarpone thinned with a splash of milk, cream cheese loosened with yogurt, or soft goat cheese for a tangy swap.
Cooked chicken: swap with leftover turkey, shredded pork or pulled rotisserie-style pork, firm tofu (pressed and well seasoned) for vegetarian, or canned chickpeas roughly mashed for texture and protein.

Pro Tips

1) Preheat that stone or heavy sheet way longer than you think, like 45 to 60 minutes, otherwise the crust wont get that quick oven-snap. Throw a little semolina or fine cornmeal on your peel or parchment so the dough slides off clean, makes life way easier.

2) Drain the ricotta and squeeze the spinach. Put the ricotta in a fine sieve or cheesecloth for 20-30 minutes so it wont water down the pizza, and salt the chopped spinach then squeeze out the liquid with a towel—less soggy pizza, more browning.

3) Crisp the chicken first and skip the pre-shredded cheese. Quickly sear diced or shredded chicken in a hot pan with a splash of oil and Italian seasoning to get some color and flavor, and use block mozzarella shredded at home if you can, it melts way better than the bagged stuff.

4) Time the extra cheese and the broiler carefully. If you want a gooey top, add that extra mozzarella the last 30-60 seconds under the broiler but watch it like a hawk, ovens vary and it burns fast.

Roasted Garlic, Chicken And Spinach White Pizza Recipe

Recipe by Francis Mead

0.0 from 0 votes

As a recipe developer, I’m sharing a White Pizza starring roasted garlic, shredded chicken and spinach that rethinks the classic white-sauce pie with an unexpected twist.

Servings

servings

Calories

838

kcal

Equipment: 1. Pizza stone or inverted heavy baking sheet preheated to 500°F
2. Pizza peel or a peice of parchment paper for easy transfer
3. Large mixing bowl
4. Small bowl and a fork for mashing the roasted garlic
5. Rolling pin or your hands to stretch the dough
6. Measuring cups and spoons
7. Cheese grater (for the Parmesan)
8. Sharp knife and cutting board for the chicken and spinach
9. Oven mitts and a pizza server or spatula to take the pizza out

Ingredients

1 head garlic, roasted
2 tablespoons olive oil, divided
1 pound pizza dough (store bought or homemade)
1 cup ricotta cheese
1 1/2 cups shredded mozzarella, divided
1/2 cup grated Parmesan cheese
2 cups cooked chicken, shredded or diced (rotisserie works great)
2 cups baby spinach, roughly chopped
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
All purpose flour, for dusting
Crushed red pepper flakes, for serving (optional)

Directions

Preheat oven to 500°F with a pizza stone or an inverted heavy baking sheet on the middle rack, and dust a work surface with flour.
Squeeze the cloves from the roasted garlic head into a small bowl, mash with a fork and stir in 1 tablespoon olive oil until smooth and spreadable.
In a bowl mix the ricotta, mashed garlic, 1 teaspoon Italian seasoning, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and about 1/4 cup of the Parmesan until creamy.
Stretch or roll the pizza dough on the floured surface to about 12 inches, transfer to a pizza peel or a piece of parchment for easy transfer, brush the top lightly with the remaining 1 tablespoon olive oil and dock the center a few times with a fork.
Spread the ricotta mixture over the dough leaving a 1/2 inch rim, sprinkle about 1 cup of the shredded mozzarella and the remaining 1/4 cup Parmesan evenly over the ricotta.
Scatter the cooked chicken and chopped baby spinach over the cheese in an even layer, don't pile it up or the crust won't crisp.
Slide the pizza onto the preheated stone or baking sheet and bake 10 to 12 minutes, until the crust is golden and the cheese is bubbly.
If you want extra melty cheese, sprinkle the remaining 1/2 cup mozzarella on top and return to the oven for 1 minute or put under the broiler for 30 to 60 seconds, watching closely.
Let the pizza rest 2 to 3 minutes, slice, finish with a pinch of crushed red pepper flakes if you like heat, and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.