After the garlic is roasted, I let it cool slightly before squeezing the cloves out into a mixing bowl. I add in the ricotta cheese, some salt and pepper, and a pinch of Italian seasoning. Using a whisk, I mix them together until it’s smooth and creamy. This garlic-infused spread will be the base of our pizza, and trust me, it elevates it to a whole new level.
Next, I roll out the pizza dough on a floured surface to my desired thickness. If I’m using a baking sheet, I often stretch it to fit the pan. After that, I spread the roasted garlic mixture evenly across the dough. I sprinkle the shredded chicken over the top, followed by a generous amount of mozzarella and a light dusting of Parmesan cheese. The richness of the cheeses is what makes every bite so satisfying!
Finally, I pop the pizza into the preheated oven and bake it for about 15-20 minutes until the crust is golden and crisp. When it comes out, I let it cool for just a minute before garnishing it with fresh basil leaves. The vibrant green juxtaposed with the creamy cheeses and roasted garlic gives it an inviting look that is hard to resist!
Pro Tips for Best Results
I’ve made this pizza a few times and have discovered a couple of tricks to ensure the best results. First, using freshly roasted garlic is crucial; it really heightens the flavor. I’ve tried garlic powder in a pinch, and while it’s convenient, it doesn’t quite deliver that luscious, caramelized note that roasted garlic brings.
One time, I experimented with different types of cheeses. I added some gouda to the mix, and oh my goodness, it was a delightful surprise! The smokiness paired beautifully with the rest of the flavors, so don’t hesitate to mix and match cheeses based on your preferences.
Also, don’t skip out on baking the pizza on a pizza stone if you have one. I noticed that it makes the crust incredibly crispy and golden. If you don’t have one, just make sure your baking sheet is preheated too for that perfect crust!
Common Mistakes to Avoid
One mistake I’ve made is not roasting the garlic long enough. I thought a quick bake would work, but the key to that deep, rich flavor lies in allowing it to caramelize properly. A golden-brown garlic adds sweetness and a deeper flavor that really shines through.
Another thing to watch out for is using too much sauce. I learned the hard way that it can make the pizza soggy, especially if you’re using a thinner crust. A light spread of the roasted garlic mixture goes a long way, giving you just the right amount of creaminess without overwhelming the other flavors. (See the next page below to continue…)