Roasted Garlic Chicken Pizza

To roast the garlic, cut the top quarter of the bulb off and discard. (It is the pointy side you want to cut off.) Drizzle about a 1/2 teaspoon of olive oil over the bulb then wrap in foil. Place the wrapped bulb directly on the oven rack. Bake at 450°F for about 40 minutes or until the garlic is very tender. Remove from the oven, unwrap and allow to cool. When cooled, squeeze the garlic cloves from the papery skin and mash.

To make the dough, mix all the ingredient together except the flour. Add the flour a little at a time and knead or mix until a soft dough forms. Press onto a prepared pizza pan.

To build the pizza, spread the dough with your favorite pizza sauce. Then add the chopped artichokes and sliced black olives. Top with mozzarella cheese, roasted garlic (you have to kind of spread it on or crumble it the best you can with your fingers) and sun dried tomatoes. Bake at 475° for 12-15 minutes or until crust is golden brown and cheese is melted.

While the pizza is baking, prepare the garlic butter. In a skillet, melt the butter and add the minced garlic. Cook until the garlic is fragrant, about 1 minute. Add the parsley, cheeses and chicken and allow to melt together. It may look like a gloppy mess, but that’s what you want. Keep it warm and stir often while the pizza cooks.

When the pizza is finished cooking, remove it from the heat and put the garlic butter/cheese mixture on top of the pizza. Serve hot. Makes 2 thin crust pizzas or 1 thick crust pizza.