Smoked Chicken and Roasted Garlic Pizza!
By: Kecia’s Flavor Breakthrough!
Being that I don’t love mushrooms and I have a batch of Tarragon Mayo I made up to go with my husband’s Steak and Mushroom Pizza, (coming to the blog soon!) I needed to come it with something I would like, too! This Flat Bread is going to be loaded with flavor and I can’t wait to eat it! It will be a little time consuming, but guaranteed delicious!
- 1/4 cup mayonnaise
- 1 tsp. Dried tarragon
- 1 tsp. dried parsley
- 12 cloves of garlic, peeled
- ¼ cup olive oil
- 2 Naan breads
- ½ cup shredded mozzarella
- ½ cup shredded Gouda
- ½ cup left over smoked or grilled chicken breast Smoked is best if you can get it or make it!
- ½ cup baby spinach julienned
- 1 tbsp. shredded Parmesan
- Kosher or sea salt to taste
Begin with making the mayo so the flavors have a chance to marry. Place the mayo and the tarragon and parsley into a small bowl, thoroughly combine.
Place garlic and olive oil in a small ovenproof dish. Cover tightly with foil. Place in oven for about 1 hour, garlic should be VERY soft, spreadable. Remove from oven and remove from oil. You can save the oil to cook other things with if you like. Yum.
Preheat grill to medium, you can absolutely do this in the over. I set mine to 400° F when I do.
Place naan on foil covered grill pan or just heavy aluminum foil. Take 6 cloves of garlic for each bread and place on the breads, then take a spoon and mash each clove and spread it around the bread. Top with the Gouda. Now add the spinach to each bread, top with the mozzarella. Add the chicken and sprinkle with the Parmesan and a little salt to taste. Place on grill from between 5 – 10 minutes, check often so you don’t burn the crust. Remove from the grill, place the mayo mixture into a zipper bag, seal and cut a small bit of the corner off. Drizzle with the mayo mixture. Cut into quarters and serve.
And I was right, this was one amazing pizza! Reserving some smoked chicken next time I do it so I can have this again!