Roasted Garlic Chicken Pizza with Creamy Garlic and Crisp Crust
By Isabella Quinn
Prep
20 min
Cook
20 min
Total
40 min
Servings
8
Level
Easy
Roasting garlic turns its sharp cloves soft and spreadable, creating a creamy base that sinks into the dough instead of sitting on top. This roasted garlic chicken pizza layers that mellow garlic with browned chicken, mozzarella, and oregano on a crisp crust.
The dough is worked into a roughly 9-by-13-inch rectangle, then coated with olive oil and mashed roasted garlic while leaving a 1-inch border. Mozzarella is divided between the topping layers, which helps cover the chicken and garlic powder evenly. Diced chicken gets a brief skillet cook first, giving its exterior some color before it finishes in the hot oven.
Watch for browned cheese and fully cooked dough rather than relying only on the clock; the source notes that 18 minutes gives a more browned top in one oven. The chicken may remain pink in the center after its five-minute skillet cook, because that stage only browns the outside. Overloading the dough with toppings is the common route to a softer crust.
Serve the pizza hot with the remaining fresh oregano scattered over the top. The article suggests kale Caesar salad, cucumber tomato salad, Parmesan roasted asparagus, or burrata Caprese salad alongside it. Refrigerated leftovers can be reheated in an oven or air fryer for a crisper crust than microwaving.
Why you'll love this recipe
- Mashed roasted garlic replaces a conventional sauce, so its soft, caramelized texture spreads evenly and gives the crust a mellow garlic layer.
- Briefly browning the diced chicken builds color on the outside before baking, while the oven finishes it alongside the cheese and dough.
- Dividing the mozzarella between layers covers the garlic base and topping, helping create a cohesive melted surface with browned spots.
- Working the dough into a 9-by-13-inch rectangle creates a defined sheet-pan shape that is easy to top while preserving a bare edge.
- A hot 425-degree oven cooks the dough and browns the cheese in the same 15-to-18-minute bake, keeping the assembly straightforward.
- Leaving a 1-inch border free of garlic and toppings gives the pizza a cleaner edge and helps the outer crust bake without excess moisture.
Ingredients
- •1 lb pizza dough (store-bought or homemade)
- •1 boneless skinless chicken breast (diced into 1/2-inch pieces)
- •0.5 tsp kosher salt
- •0.5 tsp ground black pepper
- •2 tbsp olive oil
- •10 cloves roasted garlic cloves
- •1.5 cups shredded mozzarella cheese (divided)
- •1 tsp garlic powder
- •1 tbsp fresh oregano (chopped and divided)
Instructions
- 1
Preheat the oven to 425 degrees F and prepare a baking sheet with a silicone baking liner or parchment paper.
- 2
Work the dough into a rectangular pizza roughly 9 by 13 inches.
- 3
Set a small skillet over medium-high heat and add a little drizzle of olive oil.
- 4
Once the oil is hot, add the diced chicken and season with kosher salt and black pepper.
- 5
Cook the chicken for 5 minutes, browning the outside; it is okay if it remains pink in the middle.
- 6
Add the olive oil and roasted garlic cloves to a small bowl.
- 7
Mix until the garlic cloves are mashed and the mixture is somewhat smooth.
- 8
Spread the roasted garlic mixture over the dough, leaving a 1-inch border.
- 9
Top with 1 cup of shredded mozzarella, the prepared chicken, garlic powder, and half of the chopped oregano.
- 10
Top with the remaining 1/2 cup shredded mozzarella.
- 11
Bake for 15 minutes, or until the cheese is browned and the dough is fully cooked; bake up to 18 minutes for an extra browned top.
- 12
Remove from the oven, sprinkle with the remaining oregano, and serve hot.
FAQ
Nutrition (per serving)
Calories
242
Protein
9g
Fat
10g
Carbs
30g
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