St. Mother Sherrie


  • 1 10” Organic Sprouted Spelt Crust 
  • 3 oz. mozzarella 
  • 3 oz. alfredo sauce 
  • 1 small chicken breast chopped (grilled or fried) 
  • 1 green onion (sliced) 
  • ¼ yellow onion (thinly sliced) 
  • 5-6 grape tomatoes (halved) 
  • Parmesan (shredded or grated) as desired. 

Poached garlic (optional) 

  • 3 bulbs of garlic (cloves peeled) 
  • 2 cups good olive oil 

Recipe for poached garlic: 

Combine the ingredients in a medium saucepan and simmer over low heat until the garlic is tender but not overly browned, approximately 15-20 minutes. Using a slotted spoon, transfer the garlic to a bowl and allow garlic and oil to cool. At this point you can either use the whole garlic cloves for the pizza or you can transfer the garlic and about a tablespoon of the oil to a processor and process until smooth. Transfer poached garlic into a small baggie. Cut a small hole in baggie to drizzle on pizza. 

Preheat the oven to 450 degrees F. Place the crust on a pizza screen or pan, spread the alfredo sauce on the entire crust almost to the edges, sprinkle parmesan on top of sauce. Top with mozzarella, poached garlic drizzle, green onions, yellow onions, grape tomatoes, and chicken. Bake pizza on a pizza pan or screen for 7-10 minutes. If you desire a crispier crust cook directly on the oven rack for the last 2 minutes. Remove the pizza from the oven.  Slice and serve. 

*Save garlic olive oil for other amazing recipes. 

*You will have leftover creamy garlic, use in other recipes, or freeze for future use.  

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