Mike's Gilroy Garlic Chicken Pizza

Name: Mike's Gilroy Garlic Chicken Pizza
Total time: 2100 s
Yield: 8 servings
Cuisine: American
Ingredients: 4 small 6"Or Two 12" Sturdy Prepared Pizza Crusts [like Boboli]; 2 can (14 oz) Drained Artichoke Quarters [in water - drained then; 2 (15 oz) Jars Bertolli Garlic Alfredo Or Ragu Garlic Alfredo Sauc; 1/2 cup Heaping Cup Minced Garlic [jarred - slightly drained]; 2 lb Shredded Mozterella Cheese [room temp]; 1 box Frozen Spinach [optional - drained - then fully squeezed]; 2 small Bags Tyson Grilled Chicken Breast Strips [chopped]; 2 box Large Mushrooms [sliced]; 1 cup Shredded Parmesan Cheese; 1 (3 oz) Bag Sun Dried Tomatoes [simmered or soaked & chopped]; 1 can (14 oz) Sliced Black Olives [drained]; 1/4 cup Dehydrated Onions [fresh onions will cause sog]; 1 tbsp Italian Seasoning; 1 1/2 tbsp Red Pepper Flakes; 2 tbsp Garlic Powder; 1 tsp Cracked Black Pepper; 1 tbsp Onion Powder; 1 tsp Oregano; 1 tsp Dried Basil [or 2 tbs fresh]; 1 Bottle Garlic Olive Oil; 1 Butter Brush; 1 Tinfoil; 2 cup Red Wine [to boil sun dried tomatoes in] [optional - or wa; 1/2 cup Purple Onions [thin sliced for garnish]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Garlic! "The Stinking Rose." My recipe is named for Gilroy, CA who's town motto is, "Garlic Capital of the Nation and World." Sadly, that claim is accurately disputed. None the less! I say, "Let them eat garlic!"

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

35 mins

8 servings

Gourmet Garlic Pizza
4small 6"Or Two 12" Sturdy Prepared Pizza Crusts [like Boboli]
2 can (14 oz)Drained Artichoke Quarters [in water - drained then
2 (15 oz)Jars Bertolli Garlic Alfredo Or Ragu Garlic Alfredo Sauc
1/2 cupHeaping Cup Minced Garlic [jarred - slightly drained]
2 lbShredded Mozterella Cheese [room temp]
1 boxFrozen Spinach [optional - drained - then fully squeezed]
2small Bags Tyson Grilled Chicken Breast Strips [chopped]
2 boxLarge Mushrooms [sliced]
1 cupShredded Parmesan Cheese
1 (3 oz)Bag Sun Dried Tomatoes [simmered or soaked & chopped]
1 can (14 oz)Sliced Black Olives [drained]
1/4 cupDehydrated Onions [fresh onions will cause sog]
1 tbspItalian Seasoning
1 1/2 tbspRed Pepper Flakes
2 tbspGarlic Powder
1 tspCracked Black Pepper
1 tbspOnion Powder
1 tspOregano
1 tspDried Basil [or 2 tbs fresh]
1 BottleGarlic Olive Oil
1Butter Brush
1Tinfoil
2 cupRed Wine [to boil sun dried tomatoes in] [optional - or wa
1/2 cupPurple Onions [thin sliced for garnish]

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Steps

35 mins

1

Only use jars of Bertolli Garlic Alfredo Or Ragu Garlic Alfredo Sauce since many others will lend a metallic taste to your white sauce. For this same reason, mix your white sauce in a glass or plastic bowl. Nothing metal.
2

Drain artichokes, spinach [if opted] and black olives very well and rough chop. Squeeze the artichokes and spinach in cheesecloth or paper towels until they run dry. You don't want a soggy pizza.
3

● Simmer your sun dried tomatoes in 2 cups water or 2 cups red wine for 4 - 5 minutes until soft - then drain well. Rough chop. Or, you can simply soak them in water or red wine for 30 to 60 minutes on the counter. ● Tip: Save those juices for soups and stews. It's chalked with nutrition. But, use it within days or it will go bad on you.
4

Chop up chicken [optional for vegetarians] and mushrooms and place your 2 lb bag of Mozterella on the counter. You'll want your cheese at room temp before constructing your pizzas.
5

● Mix everything together except for olive oil, Motzerella, fresh spinach-optional, mushrooms, black olives and 3/4 of your artichokes and chicken [you're reserving these ingredients for the tops of your pizzas] in a large bowl. Allow flavors to marry in the fridge for one hour +. This step is important. Stir mixture occasionally. ● We'll occasionally employ spinach to this pizza - fresh or frozen. See photo below. It shows frozen spinach. If employing frozen - feather it and add directly to your Alfredo mixture. Fresh spinach will go on the top of your pizza.
6

When ready, heat oven to 425°. It's best if you have a pizza stone but, a non-stick cookie sheet will work as well.
7

Brush olive oil around crust edges of your pizzas and sprinkle garlic and onion powder atop the oil if you'd like for extra bite.
8

Generously spread your mixture on your pizza crusts. Not too heavy though.
9

● Cover pizzas as you desire with reserved artichokes, olives, fresh spinach, mushrooms, chicken and then, Motzerella Cheese. ● If making more than one type of pizza, definitely reserve a few pieces of chicken and place on top of Mozterella so your guests can easily distinguish one type of pizza from another.
10

For garnishment toppers, you could add thin slices of purple onions, sprinkle additional red pepper flakes and dried or fresh parsley atop your pizzas.
11

Place pizzas on pizza stones or lowest rack in oven on tinfoil.
12

Bake at 450° until cheeses are bubbling and crust is crispy. About 25 minutes. Your crusts and cheese are your two best indicators here - so watch those closely.
13

Enjoy your pizzas!

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Cooksnaps

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MMOBRIEN @cook_2891564

on November 07, 2013 02:43

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!