Garlic Chicken Pizza

  • Lili316 Posted: 11/24/08
    Worthy of a Special Occasion

    I thought this recipe was really good, and the small serving size is the only negative. I modified the recipe based on what I had: subbed sundried tomatoes and artichokes for the mushrooms and green onions, FF feta for the regular, and mini pizza crusts instead of a 16 oz crust. Yum!

  • Cristy Posted: 05/25/10
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    I took this to a friend and they asked for the recipe...always a good sign! I took the advice of others and cooked my crust 4 minutes to prevent soggy crust. I also sliced the veggies to make a prettier presentation.

  • qhaslinger Posted: 01/11/09
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    My husband ate almost the entire pizza! The only thing that I altered in this recipe was using a home-made crust rather than a store-bought. I will definetly make this again!

  • RitasKitchen Posted: 12/12/08
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    This was a great nontraditional pizza. Guests were impressed & so was I. I couldn't find a 16" so I doubled the toppings & dressing & made two 12" pizzas. 3 Grilled Chicken Breasts was enough for both pizzas. Served it w/Creamy Mushroom Soup & a Spring Salad w/Balsamic Vinaigrette & everyone thought the flavors went really well together. Served 4 people well w/just one 12"er b/c the soup & salad were filling. The other will be baked & eaten tomorrow for lunch.YUM!

  • dena9472 Posted: 07/12/10
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    this was truly a wonderful recipe. I followed the recipe, using my own homemade pizza crust (baking it for 5 minutes prior to adding toppings), and leaving off the mushrooms as I do not care for them. It was great! My boyfriend and I both love "non-traditional" pizzas, and this one will definitely be made again. I served with this salad: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223528&cookbook_id=5317653 Also a winner!

  • CookinConner Posted: 03/30/10
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    Awesome and different. Instead of tomatoes and mushrooms, I finely diced a sweet red pepper. It would be good with just about any veggie on it - so just use what you have on hand. Perfect.

  • NutsinNormal Posted: 09/16/09
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    This was very good-- kind of reminded me of an open-face sandwich more than a pizza. Whatever you want to call it, this dish is a winner.

  • cookfromsocal Posted: 02/20/09
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    I used already diced garlic and I thought 4 cloves would be way too many but it was delicious. I used regular Boboli crust, my store doesn't have the cheese-flavored. My husband ate half and I had my other fourth for lunch the next day. Very, very tasty and easy for a week night dinner. A definite repeat.

  • RShaddy Posted: 11/16/10
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    Yum! Husband loved it too. It's saved in My Recipe FIle! I must say that I accidently used dijon horseradish mustard. When I realized this (before I put it on the pizza) I made another batch with regular dijon and put them on each side of the pizza to compare. We actually liked the horseradish better and liked the strong flavor. The regular dijon was tasty as well. We are wondering what it would taste like with balsamic and bacon pieces. We will be trying that next time. I didn't have feta on hand just blue cheese. Very good!

  • Daniellelee Posted: 11/20/10
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    Wow! Very easy, Very good. Didn't change a thing, will make again.

  • Acacia Posted: 08/14/09
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    Delicious. Boyfriend loved it as well. Made it on a large, thin pita which was the perfect thickness. Think a pizza crust would be too heavy. Added zucchini and white onion instead of green. Quick to make and a winner in our home!

  • dunlappcg Posted: 11/06/09
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    Fantastic!! I would make a couple of suggestions, though. Cook the crust at 450 degrees for 5-7 minutes before adding the toppings. Then following the directions. I added sliced kalamata olives and used extra chicken (2- 6 oz pkgs. of precooked grilled chicken strips). The FRESH Parmesan is a must!!! I also would suggest cooking the pizza at 450 degrees (not 400) for 12 minutes...carefully watching to not burn the edges. This is a pizza I'd prepare for anyone. It was delicious!!!!!

  • Belladonna714 Posted: 03/27/11
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    This was delicious and so much healthier than takeout even given the fact that we couldn't resist eating two servings! I used two 4.4oz whole wheat naan breads for the crust and halved everything but the chicken breast. We drizzled a little balsamic glaze over the finished pizza before eating. I would make this pizza again.

  • aggiegirl96 Posted: 08/16/10
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    This was SO good. Even our 18 month old ate it. Next time I am going to place it directly on the oven rack to crisp it up a bit but other than that it was great!

  • MelanieF Posted: 11/05/09
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    I was disappointed with this recipe. After reading several reviews and it having an outstanding rating, I just knew it was going to be great tasting. Yuck. It is not for me. My husband probably liked it better than I did but I will definitely not be making this again. The sauce was very tart and not good at all for a pizza sauce.

  • Sunflower2 Posted: 11/04/09
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    This is my families favorite pizza. I get rave reviews everytime I serve it.

  • Flaville Posted: 11/04/09
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    My family loves this pizza. My son requested it for his birthday dinner this year. The only change I make is to add some artichoke hearts. So easy and so good!

  • liliesfire Posted: 09/08/10
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    This recipe is amazing! Definitely a favorite in our household. We love the tangy garlic sauce - definitely makes the pizza! I follow the recipe to a tee, and it comes out great. I have a pizza crisper pan so I usually use that to bake the pizza on, and have never had issues with it being too soggy - it's always perfect!

  • swarenik68 Posted: 02/19/10
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    This is my first review here, but I had to tell you that I made this last night and my husband and I LOVED IT!!! I used the Boboli whole wheat thin crust, and made it exactly as described, but left it in the oven 2 more minutes. It was EASY and quick; I just had to chop some veggies (2 plus tomatos, 2 green onions) and defrost some of the already oven-roasted Perdue chicken strips that I buy on sales & freeze to add to a quick meal. We've started trying to eat healthier, and this was a much better alternative for my pizza craving than calling the guy to deliver! Highly recommend.

  • mjmayinsf Posted: 04/20/10
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    Made for the first time last night for guests. It was a hit! I used a Whole Foods 365 brand whole wheat pizza crust in place of boboli and added some chopped red peppers and most of a can of artichoke hearts (water pack). My only advice - toast your crust in the over first, then add your toppings and bake again, otherwise the crust gets too soggy. Yum!

  • CamiRose Posted: 02/02/11
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    I doubled this recipe for 2 pizzas, but doubling the sauce was a mistake- too much sauce for just 2 pizzas. Made it too vinegary & mustardy. No one particularly liked it, & grandsons refused to eat it. Won't be making this recipe again. Too bad, considering the expense.

  • vall289 Posted: 05/08/11
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    Great pizza with lots of flavor!

  • beachwriter Posted: 04/06/11
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    This was a really good pizza!! If it's possible, it had a little too much garlic, but the garlic cloves I used were on the large side, so that's probably why. But I'll definitely make it again. The mixture of red wine vinegar, Dijon mustard, and garlic spread on the crust gives it an unusual flavor, but I like it.

  • carolrk Posted: 10/07/11
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    A real family favorite. This is fabulous, especially if you find a thin crust supermarket packaged pizza crust. I cut the garlic in half, and after the first time, I have not used the chicken. I use instead roasted peppers from a jar or artichoke hearts or both. I have done this with red onion and kalamata olives for a Greek pizza. I always double the recipe and make two pizzas. Make one and while you are eating it, cook the second. The left-overs, if you have any, heat up well after being in the fridge. What I really like is that this is a gourmet pizza, but you know what the calorie count is. Serve this with a glass or red wine and a nice salad, and you have a terrific meal ready in really no time at all!

  • crysmys Posted: 11/05/11
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    This was good. Not spectacular, but good enough to make again. Worked well with whole wheat crust.. though next time I'll skip the mustard.

  • bahibektoi Posted: 02/04/12
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    Very tasty. I made my own semi whole wheat crust, but otherwise followed the directions exactly. Will make again. A nice change from a saucy standard pizza. Might try some avocado on top.

  • seaside725 Posted: 02/18/12
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    I also could not find a 16 oz Boboli crust. Good thing! Because I ended up making two and every last bit went. I did modify the rest of the ingrediants to make the two pies, but I didn't and wouldn't change a thing. It was excellent and everyone wants me to make it again. I served it with a salad.

  • daneanp Posted: 04/25/13
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    Unusual but very tasty. I think I'd prefer a whole wheat Boboli next time. Ours took more like 18 minutes for a crunchy center crust but it was pretty loaded up. Served with tossed salads. Very filling.

  • pmarie Posted: 03/03/13
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    This pizza is a lot tastier on paper than on the plate. I found the toppings overly watery and heavy. The cheeses do not mesh well. A similar, but much better, recipe is CL's Turkey Alfredo Pizza. Flavors are intense and well integrated, and the cheese is perfectly suited for the toppings.

  • laebrown Posted: 03/07/12
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    Unique, I'll say! I really enjoyed it though - the Dijon mustard made the pizza smell like a decadent burger. It was so tasty, and difficult to eat just one slice, so I ate light the rest of the day before this dinner. We made it twice in one week - it was SO good! :D

  • steponme Posted: 03/25/12
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    I don't know if I'm totally sold on the mustard sauce. I used a 12" crust b/c it's what I had on hand; I should have modified the toppings, b/c I had too much. I went ahead & piled it on anyway. I did enjoy the addition of the feta. I think if I try this again, I'll nex the mustard sauce & use a marinara instead.

  • Trevino Posted: 03/20/14
    Worthy of a Special Occasion

    A 10 out of 10! I didn't use all of the mustard mixture but fully coated the pizza dough. We used a store bought, fully cooked chicken. I think the feta was the icing on the cake! My boys are not easily convinced of giving a 10, but in this case all thumbs up!

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