Roasted Garlic, Chicken and Spinach White Pizza

So amazingly cheesy with just the right amount of garlic. You can save the leftover garlic for later use! If you had to choose, what would it be? Red or white? I used to be an old-fashioned red-pizza-gal. Always. But now. I'm not too sure. I think I'm beginning to have a love affair with the.

INGREDIENTS:

• 3 tablespoons olive oil, divided
• 8 ounces boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 4 cups chopped spinach
• Pinch of crushed red pepper flakes, optional
• 1 cup ricotta cheese
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 cup yellow cornmeal
• 1 (13.8-ounce can) refrigerated classic pizza crust
• 8 (1-ounce slices) fresh mozzarella cheese
• FOR THE ROASTED GARLIC
• 1 head garlic
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste

INTERECTIONS:

1. Preheat oven to 400 degrees F.
2. Cut head of garlic, about 1/4-inch, to expose tops of garlic cloves. Place garlic head, cut side up, in a sheet of foil. Drizzle with olive oil; season with salt and pepper, to taste. Fold up all 4 sides of the foil and cover tightly.
3. Place into oven and roast until cloves are golden brown and tender, about 35-40 minutes. Let cool before squeezing cloves from skin; reserve and mince 8 garlic cloves.*

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