Description
A rich, cheesy flatbread with a creamy garlic base, spiced chicken, and golden crust. A halal adaptation of classic white pizza, perfect for busy weeknights or festive meals.
Ingredients
Pizza dough (1 lb, fresh or store-bought)
Ricotta mixture (1 cup ricotta, 2 garlic cloves, 1 tbsp olive oil) or garlic béchamel (1¾ cups milk, 2 garlic gloves, 1 tbsp olive oil)
8 oz mozzarella, shredded or sliced
½ cup halal-certified pecorino (substitute for parmesan)
3–4 oz thinly sliced spiced chicken or halal-cured beef (as prosciutto substitute)
1 cup arugula, chopped (or baby spinach)
1 tbsp balsamic glaze (alcohol-free if needed)
1 tbsp hot honey (homemade with chili flakes and honey)
Instructions
Preheat oven to 475°F. Preheat a pizza stone for 30 minutes if desired.
Stretch dough on a floured surface into a 12-inch circle. Transfer to a parchment-lined baking sheet.
For ricotta mixture: Sauté garlic in olive oil, then stir in ricotta until combined. Spread over dough. For béchamel: Whisk sautéed garlic, milk, and olive oil into a thick sauce, then spread.
Top with mozzarella and pecorino. Bake 10-12 minutes until crust is golden and cheese bubbles.
While pizza bakes, warm spiced chicken until ready to use. Once baked, add chicken to warm crust, then broil 1-2 minutes to crisp.
Remove from oven, sprinkle with arugula, and drizzle with balsamic glaze and hot honey.
Notes
Use parbaked crust for faster cooking.
Fresh mozzarella melts best. Check labels for halal certification on cheeses.
Balsamic glaze can be omitted if alcohol-free options are unavailable.
Spinach allows for arugula’s peppery substitution.
- Prep Time: 20
- Cook Time: 15
- Category: DINNER
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (approx. 1/6 of the pizza)
- Calories: 620
- Sugar: 5g
- Sodium: 8g
- Fat: 36g
- Saturated Fat: 14g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 140mg