Roasted Garlic Chicken Pesto Pizza

I’m back and ready to blog! I went on quite a long hiatus as you can tell, but I am back and want to continue documenting the dishes I create, as it is pretty fun and interesting to look back on. I just hope I can match all the dishes to the pictures I’ve taken over the past several months, and I will do the best I can.

Today I am writing about the roasted garlic chicken pesto pizza from Sugar Cooking. It was truly so delicious – and so easy to make! My husband helped a lot with this dish, as he cooked the chicken and roasted the garlic because I was late getting home from work that night, and it was a success! It ended up being very oily because I used the entire small jar of garlic which was probably about double what the recipe calls for. But who doesn’t love pesto?? The roasted garlic, however, got a little drowned out because of the excess pesto, but it was still delicious. Unfortunately, I didn’t venture out and make my own pizza crust, but I used whole wheat dough from Trader Joe’s. Inexpensive, easy, and delicious!


Roasted Garlic Chicken Pesto Pizza

serves 3-4

-1 pizza dough
-1/2cu prepared pesto
-1 bulb of garlic
-1 boneless, skinless chicken breast, cooked and shredded or cubed
-Mozzarella cheese
-Parmesan cheese

-To roast the garlic, peel the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Cut a little off the top of the bulb, exposing the individual cloves of garlic. Set on a piece of foil, drizzle with some olive oil, and cover with the foil. Bake on a baking sheet at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. Remove garlic gloves and smash with a fork.
-Spread roasted garlic over pizza dough, then spread over the pesto.
-Arrange the sliced or shredded chicken evenly over the pizza.
-Sprinkle with mozzarella and top with parmesan.
-Bake on preheated pizza stone for 8 – 12 minutes.


Mini Football Pizzas

I had a fun baseball-filled weekend watching the Everett Aquasox, a minor league team, play on both Friday and Saturday nights. Friday’s game was not very eventful, until the bottom of the 10th when they won 3-2, but Saturday’s game was full of fun, including my little niece catching a foul ball!


However, football is upon us, so it is time for some football-themed snacks, like these yummy mini football pizzas from The Daring Gourmet that I made last year during football season. They are a fun snack for any football party.


I also had Seattle Seahawk themed Jamberry nail wraps for the occasion!

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Since there were some vegetarians in the crowd, I used meatball crumbles, which were actually pretty good. Feel free to use whatever meat you’d like.


Mini Football Pizzas


-1 (11oz) can refrigerated Pillsbury thin pizza crust
-1 (14.5oz) can pizza sauce
-4oz bulk Italian sausage
-1 green bell pepper, diced
-3 mozzarella cheese sticks

-Preheat oven to 400 degrees.
-Lightly flour a surface and unroll the pizza dough. Use a football-shaped cookie cutter, or cut the dough into football shapes by hand, according to your desired size.
-Cook the sausage and peppers on medium in a skillet until cooked through, and set aside.
-Spoon pizza sauce onto each pizza crust and top with the sausage and pepper mixture, then bake for about 4 minutes.
-Cut out the mozzarella cheese sticks into long and short strands and lay them on top of the pizzas (check out the pictures). Bake for a few more minutes until the cheese is melted and everything is cooked through.

Chicken Alfredo Pizza

I have been on a posting roll for the past couple of weeks! And I am pretty much posting only oven-related posts. In the middle of summer. Yikes. I need to fix that. But these recipes are just SO GOOD that they are worth it.


I also got to try out a new pizza crust from Trader Joe’s – their garlic and herb crust. Honestly, it didn’t taste much different from whole wheat dough I usually buy from them, but it was still good and fun to try out something yummy.

This is a chicken alfredo pizza by Foodie Misadventures. It. is. amazing. It is truly like chicken alfredo…on a pizza. Genius. I love playing around with pizzas…buffalo chicken, tikka masala, enchilada, whatever it is, I’ll try it! I do love the traditional pepperoni pizza, but I tend to go “all out” when cooking pizza at home. This sauce would also go great with pasta, if you’d rather do that, but why not have it on pizza??


The sauce did seem a little thin, strangely enough, since there was no heavy cream in it (it might have been the milk?), but oh boy was it good. Like…lick the spoon 5,000 times good. I wish I was kidding about that! 😉


Chicken Alfredo Pizza

serves 4

For the Alfredo Sauce
2 tablespoons butter
-3 cloves minced garlic
-4oz cream cheese, softened
-1cu skim milk
-1cu fresh grated parmesan cheese
-Salt & pepper
-Pinch of nutmeg
For Pizza Assembly
-1 package or recipe pizza dough
-1 boneless, skinless chicken breast, cooked and shredded (about 1.5cu)
-3/4cu shredded mozzarella cheese
-1/4cu parmesan cheese
-Chopped fresh basil, if desired

-Set a pizza stone on the bottom rack of the oven and preheat the oven to 450°.
-Melt the butter in a medium saucepan over medium heat. Add garlic and cook 30 seconds, stirring constantly, then add the cream cheese; cook 1 minute until mixture is smooth, stirring constantly with a whisk. Gradually add milk and cook 3 minutes or until thick and bubbly, stirring constantly. Add Parmesan cheese, stirring until cheese melts and sauce reaches desired consistency, about 2 minutes. Add in a pinch of freshly grated nutmeg and season with salt and pepper to taste.
-Stretch the pizza dough to a 12-inch round and transfer to pizza stone.
-Spread the alfredo sauce over the pizza dough, leaving a half inch border around the edge. Top with chicken, mozzarella cheese and Parmesan.
-Bake for 12-15 minutes, until the bottom is crisp and the cheese is bubbling.
-Let pizza cool for a minute, top with basil, then serve.


Chicken Pesto Pizza

I have been totally MIA lately, because I have been focusing on a new endeavor! I started my own business with Jamberry Nails! They are amazing vinyl nail wraps that are heat-activated and come in 300+ colours and styles. There are plain ones, wild ones, sparkly ones, striped ones, French manicured ones, and so forth. Feel free to click on the link above to browse online! My business name is also a play on my food blog – Never The Same Jams. The name is courtesy of my makeup guru friend Alysha.

Speaking of food, I made this yummmmmmmy pesto chicken pizza from Six Sisters Stuff a few weeks ago, and I am excited to share it with you! It was so, so, so good! I used jarred pesto, which was actually a pesto made with quinoa from TJ’s. It was a great way to pump up normal pesto, and also made the pizza that much more filling.


I actually omitted several ingredients from this pizza – like the mushrooms and tomatoes. I also put the bell pepper on my half of the pizza only (not that I ate half of it in one sitting – but I could have, it was so good!).

I also didn’t make my own crust, and I used my go-to whole wheat dough from TJ’s also. Whenever I’m at TJ’s, I usually buy 2-3 extra bags of dough and freeze them, so that way they are ready to go whenever I want homemade pizza, since the nearest TJ’s is about 15-20 minutes out of the way to get to.

Speaking of which, TJ’s is the *only* place I can find dough in the Seattle area! When I lived in upstate New York, pizza dough was super commonplace in every single grocery store, so it was quite a shock when I moved back here. Oh well, what can ya do…Washingtonians don’t like pizza the way New Yorkers (even from upstate) do!

Pesto Chicken Pizza

serves about 4

-1/2cu prepared pesto (I actually used a bit more, since the quinoa pesto was thicker and less liquidy)
-2cu shredded mozzarella cheese
-1 boneless, skinless chicken breast, cooked and diced (I cooked mine at 400F for about 30mins, then shredded it)
-1 small onion, thinly sliced
-1 green bell pepper, diced
-1/2cu sliced fresh mushrooms (I omitted)
-1 tomato, diced (I omitted)
-Pizza dough

-Preheat oven to 400 degrees.
-Roll out the dough and spread the pesto over the surface of the pizza. Sprinkle the cheese over the pesto and then add on all of the other toppings.
-Bake for 15-20 minutes, or until the cheese is melted and the crust is done.

Chicken Tikka Masala Pizza

I hope that everyone had a merry Christmas and/or happy holidays. Also – the new year is soon upon us! I have been thinking a bit about resolutions, life plans/goals/changes, etc., as I am sure many of you have as well. In the past several weeks, I have fallen back from cooking quite a bit…mostly because we have gotten so busy, that it seems we are rarely home for dinner, but rather flitting from one meeting or social engagement to another. I definitely do miss it and would like to get back into it more – and yesterday I discovered that I had recently stocked up on a bunch of meat from a grocery store sale, so it’s not like we’re light on food. 😉


Speaking of cooking, this chicken tikka masala pizza by The Stay at Home Chef is TO DIE FOR. Seriously. Even if you don’t like Indian food (or if you don’t know if you like it), I would definitely recommend this dish. I am slowly immersing my husband into Indian cuisine, and he just loved this pizza (at least, that’s what he told me!). Personally, I am a so-so Indian food fan. Mostly, I got into it many years ago, because it was the main go-to cuisine of my dear friend Spencer. He is unable to eat it anymore, but I still enjoy it every now and again! Rich sauces, curries, tender chicken…mmmmm.


I mixed up some of the spices in the sauce and chicken marinade, but it turned out just heavenly in the end. I also used whole wheat pizza dough. It was so good and so flavourful. It even tasted amazing, eaten cold the next day!

Chicken Tikka Masala Pizza

serves 2-4

For the chicken
-1 boneless skinless chicken breast, cut into bite-sized pieces
-1/2cu plain greek yogurt
-1/2 lemon, juiced
-1tsp cumin
-1/2tsp cayenne pepper
-1/2tsp cinnamon
-1/2tsp salt
-1/2tsp ginger
For the sauce
-1tbsp butter
-1/2tsp cumin
-1tsp paprika
-1/2tsp garam masala
-4oz canned tomato sauce
-1/4tsp salt
-1/2cu heavy whipping cream
For the pizza
-1 package of pizza dough
-2cu shredded mozzarella cheese
-1/2 onion, diced
-1/4cu fresh cilantro, chopped

-In a small bowl, combine the chicken, yogurt, lemon juice, cumin, cayenne, cinnamon, salt, and ginger. Stir to coat the chicken evenly.
-Heat a heavy skillet to medium or medium-high heat. Add in the chicken breast and cook until chicken is just cooked through, about 5 minutes (actual cooking time will depend on the size and thickness of your chicken), then set aside.
-Make the sauce by melting the butter in a small saucepan. Add in the cumin, paprika, and garam masala and let it toast for 1-2 minutes. Add in the tomato sauce and salt and bring it to a simmer, then remove from heat, and add in the heavy whipping cream.
-Spread the sauce over the prepared pizza crust and top with mozzarella cheese. Then add the cooked chicken and diced onion. Cook in a hot oven (check your pizza dough instructions for the actual temp, as some vary) on a pizza stone until cheese is bubbly and browning, then garnish with chopped cilantro before serving.

Bacon and Barbecue Chicken Pizza

We are quickly heading into the season of chilly weather, overcast nights, rainy days…oh wait…the last part is probably more specific to my area, the Pacific Northwest!  So. much. rain.  But it’s what keeps everything so green and beautiful, which makes it hard to complain!

I have discovered that it is almost impossible to find pizza dough around here.  Trader Joe’s seems to be the only store around here that carries it – whereas when I lived in upstate New York, it was a staple at even the trashiest of grocery stores!  Silly west coasters…(yes I know, I am a West Coast girl myself).  In any case, thankfully TJ’s *does* carry it, because it would have been devastating if I had been unable to make this bacon and barbecue chicken pizza by Baked by Rachel.  Seriously, friends – so good! 

It also doubles as the perfect cold night comfort food, Italian/American fusion style.  I don’t even know what that means, but hopefully it made sense!  Regardless: please make this pizza.  If you feel turned off by the possible calorie content, schedule a run afterward.  Do what ya gotta do, but DO make this pizza! =)

Bacon and Barbecue Chicken Pizza

serves 3-4

-1 ball of pizza dough (I used whole wheat – you can also look at the original blog’s homemade dough recipe)
-1/2cu bacon
-1 chicken breast
-2/3cu barbecue sauce, divided
-4oz mozzarrella cheese

-Cook bacon on medium heat until desired crispness (or follow package instructions), then set aside on a cutting board.
-Reduce heat to med-low and cook chicken until cooked through and no longer pink (I found that it helped to cut the chicken breast into chunks, to cook a bit faster – or you can use another chicken-cooking method, if you desire)
-Shred chicken and toss with 1/3cu barbecue sauce. Also chop the bacon at this time.
-Preheat oven to 425 F.
-Lightly grease a sheet pan or prepare a pizza stone and shape the dough to fit (my dough always comes out being oddly-shaped, no matter how well I try to roll it – oh well!). Spread remaining barbecue sauce as your base sauce, scatter the chicken evenly, and then top with mozzarrella and crumbled bacon.
-Bake for about 10-15mins, or until desired done-ness, slice, and serve immediately!

Buffalo Chicken Pizza

I loooooove buffalo chicken.  And I especially love buffalo chicken pizza.  I actually have not made it very often, but my favourite pizza delivery restaurant in Albany, New York had THE BEST buffalo chicken pizza and I ordered it more than I should have.  And ate in one sitting way more than I should have.  I have a teeny bit more restraint now, thankfully! 

This buffalo chicken pizza recipe comes from The Kitchen is my Playground.  The original blogger did an interesting taste mix due to the preference of her dining partner, and she used hot sauce as the base of half the pizza and blue cheese dressing as the base for the other half.  In her household, the blue cheese half won.  That is what I went with as well.

The pizza was SO GOOD.  I have this issue with pizza though…are you supposed to pre-cook the crust or not?  The instructions on the pizza dough never say, and Google has mixed results – some say yes, some say no, some say maybe, and some are really heated about it.  I do not pre-cook my crust and sometimes the middle does not hold up as well as it could…but that’s also because my pizzas are typically topping-heavy…but so are the blogs I follow!  So it’s a conundrum.  For someone who is not a stranger to homemade pizza, it’s funny that I have this question.  I guess I could just do my OWN experiment.

As an aside, some people are not huge fans of the bite that blue cheese dressing can have, so you can easily substitute Ranch dressing if you would like.  It changes the flavour a bit, but as long as you still have the buffalo sauce, it still counts!

Buffalo Chicken Pizza

serves 4 (based on 2 slices per person)

-Pizza dough (I prefer whole wheat)
-Blue cheese dressing
-2 chicken breasts, cut into bite-sized pieces
-1-2tbsp olive oil
-1/3cu Frank’s Red Hot
-4tbsp butter (it’s a lot, I know…you can use less if you’d like, or just work out extra long after dinner)
-shredded mozzarella

-Preheat oven to 425 F.
-Heat olive oil in a saute pan and saute chicken until cooked through.
-While chicken is cooking, melt butter and combine with the Frank’s Red Hot sauce in a medium-sized bowl. Once chicken is cooked through, combine it with the sauce mixture, and toss to coat the chicken well.
-Marinate the chicken for about 15 minutes.
-While chicken is marinating, prepare your pizza crust. Roll pizza dough out to desired size and place on pizza stone or baking sheet. Smooth out a layer of blue cheese dressing over the crust for sauce, top with marinated chicken, then sprinkle generously with mozzarella cheese.
-Bake at 425 degrees for about 20-25 minutes, or until crust is cooked through and the cheese is bubbly and beginning to get golden brown (FYI – my baking time was about 18-20mins, but it really varies on your oven!).

Another equally delicious buffalo chicken pizza recipe, previously seen on Never The Same Dish:

Buffalo Chicken Pizza