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Chicken on Pizza - A Flavor Explosion!

Chicken on Pizza - A Flavor Explosion!

June 25, 2009
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Who could believe it is possible to create an easy and flavorful gourmet pizza in just a matter of minutes? Actually, I have made this pizza a number of times since I first tasted it during recipe testing in the Test Kitchens. The flavor was incredible and I knew right away it would be a recipe I would serve my family and friends. That is what I have done – three times to be exact.

The first time I made White Chicken Pizza was when my husband and I entertained our good friends for a Saturday night supper. I wanted to make an impressive meal without spending a lot of time in the kitchen. The pizza, complemented with a green salad was the “ticket” to a gourmet supper. The next time was when I arranged to serve a taste of this pizza to a group of people who toured the Test Kitchens at Land O’Lakes last week. As samples or small wedges it is the perfect quick appetizer. Finally it was supper last night for my family at the cabin.

At each occasion everyone loved the pizza! Assuring great flavor each time with just a few ingredients is incredibly easy to do. Streamline the steps in the recipe and it will be ready before you know it. Prepare the pizza toppings ahead of time before you begin putting the pizza together.

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First, prepare the chicken by cutting off a section of the deli rotisserie chicken from the bone. Then shred the meat using two tableware forks. I “pull at” or shred the chicken into long shreds of meat. The recipe calls for one cup of chicken but I have used even up to 2 cups and it works just fine with a thicker layer of shredded chicken on the pizza. No one will complain.

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Another ingredient to shred is the cheese. This time I use a shredder to cut the cheese into long strands. I like to use Pepper Jack Cheese because it offers a little “zip” to the pizza. The combination of this cheese with the garlic butter on the pizza enhances the flavor and makes the pizza come alive as you eat it. If you like a more subdued flavor you may want to use Provolone Cheese. It provides a soft smoky flavor and complements the garlic as well.

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Chopping the parsley is next. I have made this pizza without the parsley and it works just fine but the addition of the parsley provides a nice touch of color. Wash the parsley and use a sharp knife to chop it.

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Next, finely chop the garlic. The bulb of garlic is made up of several sections or cloves. I use one clove of garlic and it usually equals about 1 teaspoon of finely chopped garlic. Separate one clove or section from the bulb of garlic. Remove the papery thin layer from the outside. Use a sharp knife on a cutting board and cut the garlic clove until it is finely chopped. Another way to finely chop the garlic is to use a garlic press. It works just fine but it may or may not be a kitchen tool you have.

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To assemble the pizza melt 2 tablespoons LAND O LAKES® Butter with Olive Oil in a small saucepan over low heat. Using this butter provides butter flavor with the goodness of olive oil - a common ingredient in pizza. It’s the newest butter product from Land O’Lakes and I love it!

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Add the garlic and cook until it is softened but not browned.

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Place a purchased prebaked pizza crust onto an ungreased baking sheet. Spread the crust with garlic butter. This seals the crust and at the same time provides extra flavor to the pizza.

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Sprinkle with about half of the shredded cheese.

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Evenly spread shredded chicken and parsley over the crust.

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Top with the remaining cheese. Bake the pizza for 9 to11 minutes or until the cheese is melted and lightly browned.

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Cut the pizza with a pizza cutter into eight wedges.

The “heat” of the Pepper Jack Cheese erupts in my mouth and is complemented by the fresh garlic flavor creating a flavor explosion!

This pizza is easy and very convenient to make. It’s now on my “favorites” list. Do you have a favorite homemade pizza recipe? Why not try this pizza next time?

I encourage you to try, then rate and review White Chicken Pizza, a simple, quick but gourmet pizza everyone will love!

Come back on Monday to learn about a festive holiday recipe for the Fourth of July.

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Comments

Presumably you can make this without the GARLIC, as I have two family members who get migraine headaches when they have garlic.

Posted September 25, 2013 by Carol R.
Test Kitchen Comment
From: Cindy
Yes, this is correct!
Posted October 04, 2013

Oven temp not given.

Posted November 16, 2012 by Barbara
Test Kitchen Comment
From: Cindy
Sorry the baking temperature was omitted. The temperature is 450 degrees F. Hope you enjoy this recipe!
Posted November 16, 2012