Garlic Chicken Pizza

Give this recipe a try and you'll see why it's our families favorite! The roasted garlic and white wine combined with caramelized onions and chicken create an amazing flavor!

Photo by Gayle H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

12" pizzas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1

    batch white wine pizza dough, about 28 ounces, split into two equal parts, see below for recipe

  • 1

    large head garlic

  • Extra virgin olive oil

  • Fine sea salt

  • 1

    chicken breast, boneless, skinless

  • 2

    cups white wine

  • 2

    tablespoons unsalted butter

  • 2

    tablespoons light brown sugar

  • 1/2

    red onion, shaved to 1/2 mm thick with a mandolin

  • 8

    ounces soft Fontina cheese

  • Garlic Roaster - A nifty cast iron garlic roaster from Sur la Table

  • WHITE WINE PIZZA DOUGH:

  • 3/4

    cup warm water

  • Pinch of sugar

  • 3

    teaspoons active dry yeast

  • 1/4

    cup white wine, room temperature

  • 1 1/4

    teaspoons kosher salt

  • 2

    tablespoons olive oil, plus extra for coating

  • 3

    cups bread flour

  • 2

    teaspoons honey

Directions

Please note this recipe yields 2 pizzas. It is also particularly helpful to read the whole recipe before starting to cook. Prepare the grill for direct grilling at 500ºF with an indirect zone for roasting garlic. At the same time (if possible), prepare the pizza oven or grill for baking pizza. Cut the top off the garlic head to expose the tops of all the cloves inside. Drizzle olive oil onto the top and sprinkle with salt. Roast in the indirect zone of the grill until the garlic is browned and soft, about 30 minutes. (You can place the garlic directly on the grill grate or in a garlic roaster like the one in the photo at the end of this post.) Reserve. While the garlic is roasting, pound the chicken breast to a uniform thickness for quick, even grilling. Brush with olive oil and season with salt. Grill in the direct zone of the grill, turning once, until 2/3 to ¾ of the way to fully-cooked. Reserve. Also while the garlic is roasting, combine the wine and butter in a large skillet (more surface area helps with quick reduction) over medium-high heat. Reduce to a thick syrup with a volume of about 1/8 cup. Remove from heat and whisk in the brown sugar. Transfer to an 8-inch non-stick frying pan while it is still warm. Reserve. At the same time, combine the red onion with a splash of olive oil in a medium skillet over medium-high heat. Cook, turning occasionally, until caramelized (dark brown in color and substantially reduced in volume). Reserve. Pop the roasted garlic cloves from their skins and smash them/chop them up. Add them to the reserved white wine reduction in the non-stick skillet. Place over medium heat and stir until thoroughly combined. Remove from heat. Everything up to this point can be prepared a couple of hours ahead and held in the refrigerator. Form the first dough to roughly a 12-inch pizza crust. Top with half the roasted garlic white wine mixture in small dollops. On top of that, add half the cheese and then the caramelized onions. Slice the chicken breast and place half onto the pizza. Transfer to a pizza peel. WHITE WINE PIZZA DOUGH: Put 6 tablespoons of the lukewarm (100° to 110°F) water, sugar and yeast in a small bowl, mix well and set aside for 5 minutes or until frothy. In a large bowl, whisk together the remaining water with the white wine, salt and 2 tablespoons olive oil. Use a wooden spoon to stir in 1 cup of the flour, creating a batter. Stir the honey and the yeast mixture into the batter. Add the remaining flour and continue stirring with the wooden spoon for a few minutes. Knead the mixture in the bowl until smooth and relatively firm. Clean the sides of the bowl, oil the dough with a little more olive oil and cover the bowl with a towel. Let rise for 45 minutes. A good tip is to run a load of dishes in the dishwasher while the dough rises right above the washer door. The warm, moist air helps with the rising.After 45 to 60 minutes, punch the dough down, split in half or quarters, knead again briefly and let rest 15 minutes more before rolling into pizza crusts. Unused dough may be frozen. Makes enough dough for two 14-inch round pizzas or 4 individual pizzas. For more pizzas, make the dough 1 batch at a time rather than multiplying the recipe. Try to keep the ingredients simple, and don't overload the crust.

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