Ingredients
Method
- Preheat the oven to 400 degrees F.
- Cut the garlic head about 1/4-inch to expose the tops of the cloves. Place the garlic head, cut side up, on a sheet of foil. Drizzle with olive oil and season with salt and pepper to taste. Fold up all four sides of the foil and cover tightly.
- Place the foil-wrapped garlic into the oven and roast until the cloves are golden brown and tender, about 35-40 minutes. Let cool before squeezing the cloves from their skin. Reserve and mince 8 garlic cloves.
- Preheat the oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper to taste. Add the chicken to the skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
- Heat the remaining 1 tablespoon of olive oil in the skillet. Stir in the spinach until wilted, about 2-3 minutes. Season with red pepper flakes, salt, and pepper. Set aside.
- In a small bowl, whisk together the ricotta cheese, thyme, oregano, basil, and reserved garlic cloves. Season with salt and pepper to taste.
- Sprinkle a surface with cornmeal. Roll out the pizza dough into a 12-inch-diameter round. Transfer to the prepared baking sheet or pizza pan.
- Top the pizza with mozzarella, dollops of the ricotta mixture, chicken, and spinach.
- Place the pizza into the oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted.
- Serve immediately.
Nutrition
Notes
*Leftover roasted garlic can be stored in an airtight container in the refrigerator for 1-2 weeks.