Garlic Chicken Pizza

From: Chef #1307489

On Jun 28, 2009

Great recipe! The only thing I did differently was to saute 3 cloves thinly sliced garlic until lightly browned before adding it to the cream cheese and sour cream. What a wonderful flavor!! Thanks for posting this. I would never have thought to put cream cheese and sour cream on a pizza. So glad I tried it. This pizza won the pizza experiment cook off in my house. Husband and 3 teenage boys preferred this to all other pizza they've ever had. NOW that's a compliment.

From: ColiesKitchen.com

On May 21, 2009

We loved this. I made the crust in my bread maker using a garlic bread stick recipe I have, then went from there. It was soooo yummy!!! Thank you for sharing. We will be having it again. I will say it's very filling. I made two pizza's and still have one left over for lunch tomorrow. It was a hit! www.colieskitchen.com

From: Heaven's Kitchen

On Jan 24, 2007

This is so yummy! I doubled the sauce since I had two homemade pizza crusts to fill, and I added extra garlic to the sauce--6 cloves total, I think. I cooked the chicken in olive oil, garlic, salt, pepper, and Italian seasoning, with a little crushed red pepper. I added a couple tablespoons (not much) of white wine to the pan so that all the yummy bits stuck to the pan would get picked up by the chicken. I had to use a yellow onion, but I wish I'd had a red one. The yellow onion was perfectly fine, but I'm guessing red might have been even better. I also had to leave out the tomato, because I didn't have it, but I did sub a small jar of artichokes, divided between the two pizzas that I made. I also used portobellas for the mushrooms called for. If I could give this one more than five stars, I would! --UPDATE: Made this again last night, but added a couple strips of crumbled bacon to the pizzas and cooked the chicken (seasoned as above) in the same pan the bacon was cooked in (drained off most of the fat beforehand, though). It was so good!

From: BothFex

On Oct 22, 2002

A great alternative to those who wish to move away from the same ol' tomato sauce pizza. I sauteed my chicken in olive oil after I sprinkled it with fresh pepper, kosher salt, and mixed Italian herbs. I also played around with the amount of veggies called for (added more onion and less 'shrooms as my pantry dictated). My garden supplied red AND yellow tomatoes which added a beautiful color combo. As for the taste... My family says- "make again, please, please, please!" My neighbor- "ditto!" The family I cook for- my employer had her husband call to tell me how fab it was. She would have called herself but her mouth was too full. Served with a Creamy Italian dressing on a fresh Romaine salad with French bread. YUM! YUM! YUM!