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The ingredients needed to prepare Mike's Gilroy Garlic Chicken Pizza:
- Get Gourmet Garlic Pizza
- You need 4 small 6"Or Two 12" Sturdy Prepared Pizza Crusts [like Boboli]
- You need 2 can (14 oz) Drained Artichoke Quarters [in water - drained then
- Use 2 (15 oz) Jars Bertolli Garlic Alfredo Or Ragu Garlic Alfredo Sauc
- Use 1/2 cup Heaping Cup Minced Garlic [jarred - slightly drained]
- Get 2 lb Shredded Mozterella Cheese [room temp]
- Get 1 box Frozen Spinach [optional - drained - then fully squeezed]
- Take 2 small Bags Tyson Grilled Chicken Breast Strips [chopped]
- Provide 2 box Large Mushrooms [sliced]
- Prepare 1 cup Shredded Parmesan Cheese
- Provide 1 (3 oz) Bag Sun Dried Tomatoes [simmered or soaked & chopped]
- Get 1 can (14 oz) Sliced Black Olives [drained]
- Take 1/4 cup Dehydrated Onions [fresh onions will cause sog]
- Use 1 tbsp Italian Seasoning
- Provide 1 1/2 tbsp Red Pepper Flakes
- Take 2 tbsp Garlic Powder
- Provide 1 tsp Cracked Black Pepper
- Provide 1 tbsp Onion Powder
- You need 1 tsp Oregano
- Provide 1 tsp Dried Basil [or 2 tbs fresh]
- Take 1 Bottle Garlic Olive Oil
- Use 1 Butter Brush
- Prepare 1 Tinfoil
- Take 2 cup Red Wine [to boil sun dried tomatoes in] [optional - or wa
- Take 1/2 cup Purple Onions [thin sliced for garnish]
Instructions to make Mike's Gilroy Garlic Chicken Pizza:
- 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.
- 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.
- ● 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.
- 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.
- ● 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.
- 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.
- 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.
- Generously spread your mixture on your pizza crusts. Not too heavy though.
- ● 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.
- For garnishment toppers, you could add thin slices of purple onions, sprinkle additional red pepper flakes and dried or fresh parsley atop your pizzas.
- Place pizzas on pizza stones or lowest rack in oven on tinfoil.
- 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.
- Enjoy your pizzas!
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