ROASTED GARLIC CHICKEN PIZZA

(BY RACHEL LOPEZ)

2 whole heads of garlic
1 medium onion, diced
1 medium potato, diced
1 large tomato, peeled and diced
1/2 pound ground chicken
8 ounce package of shredded Mozzarella cheese
1 pound of pizza dough
pepper to taste
olive oil and butter

Preheat oven to 425°

Slice off the very top of the two heads of garlic, so all cloves are exposed. In a small baking dish lined with foil, place in the garlic heads and drizzle them each with approximately one tablespoon of olive oil. Cover loosely with foil and bake for 1 hour or until garlic is tender. (This can be done ahead of time, so garlic has time to cool before handling.)
In a frying pan with a tablespoon each of butter and olive oil, saute diced onion and potato until almost tender. Then add in ground chicken, cook until no pink remains. Add in diced tomato and cook for another 5 minutes then remove from heat. On a large pizza pan spread out dough. Pre-bake dough at 425° for 10 to 12 minutes or until lightly browned. When done remove from the oven. Gently squeeze out roasted garlic onto the top of the dough and spread with a large spoon. Then add ground chicken mixture. Spread evenly. Top with cheese and pepper. Bake an additonal 10 to 12 minutes or until cheese is golden. Slice and serve. Makes 4 to 6 servings.