marinara-chicken-pizza-recipe

I’ve been experimenting with different pizza toppings lately and I’ve recently been really into using chicken as my protein of choice. Don’t get me wrong, I love pepperoni, sausage, mushrooms, peppers, and beef as much as the next person, but the taste of freshly shredded chicken and garlic melding harmoniously together with gooey cheese, zesty sauce, and a crunchy crust is truly a thing of beauty.

Here’s my easy-to-follow, simple, fresh marinara chicken pizza recipe. Try it for yourself!

Ingredients:

– ¼ of a whole roaster chicken (leg and thigh)
– 1 tube of Pilsbury Pizza Crust – Thin Crust
– ½ c of Mid’s Pizza Sauce
– 1 c of shredded mozzarella cheese
– 2 c of your favorite marinara sauce
– 1 T of Marie’s Creamy Italian Garlic Dressing/Dip
– Sriracha
– 8 cloves of garlic, peeled
– Olive oil
– Garlic Salt
– Oregano
– Italian Seasoning
– Crushed red pepper flakes
– Salt & Pepper

Method:

Preparing the Chicken Topping

Defrost your chicken leg and chicken thigh, rinse well under the faucet and dry with a paper towel.

Liberally season with salt and pepper and place in a crock pot with your 8 peeled garlic cloves.

Cover with 2 cups of your favorite marinara sauce and simmer on low for 6-8 hours.

If you don’t own a crock pot (why the hell wouldn’t you?), then you can instead roast all of this in a deep pan covered with tinfoil at 375 degrees Fahrenheit for an hour.

When cooked through, remove the chicken and cooked garlic cloves from the crock pot or pan and allow it to cool for at least 45 minutes.

Shred the chicken by hand or with a fork and discard any bones or nasty bits, keeping just the shredded meat and garlic cloves together in a mixture.

Set aside.

Pre-Baking Your Pizza Crust

Pre-heat your oven to 400 degrees Fahrenheit.

Unroll your pizza dough onto a greased cookie sheet covered with tin foil.

Spread the dough to the edges and make a bunch of thumb prints all over the surface.

Roll back about ½ inch of dough from each side and crimp it with your fingers into a makeshift crust.

Drizzle 2 tablespoons of olive oil over the crust and rub it all over with your palms and fingers, including the crust.

Sprinkle garlic salt, pepper, and Italian seasoning over the crust.

Place the crust in your pre-heated oven and bake for 8 minutes.

Remove from oven and set aside.

Assemble the Pizza

Ladle ½ a cup of Mid’s Pizza Sauce over the top of your crust and spread it around with the back of the spoon.

Drizzle a few squirts of Sriracha over top of the sauce to give it a little extra punch, if desired.

Sprinkle half of your shredded mozzarella cheese over the pizza, being careful to ensure even dispersal.

Grab your chicken and garlic clove mixture and spoon over the top of the cheese, distributing the meat evenly.

Cover the pizza with the remaining half of shredded mozzarella.

Place the pizza in the oven for 8-10 minutes at 400 degrees Fahrenheit.

The Finishing Touches

Remove the pizza from the oven and set it on top of the stove to cool slightly.

Take your spoonful of Marie’s Creamy Italian Garlic Dressing/Dip and place it into a plastic bag.

Snip off the corner of the bag and draw some aesthetically pleasing lines of dressing across the top of your pizza.

Just before serving, sprinkle the top of the pizza with oregano and crushed red pepper flake.

Cut, serve, and enjoy!

marinara-chicken-pizza-plate

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