Roasted Garlic Chicken Pizza

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  Garlic(120g)
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  Pizza dough
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  Cream Cheese Spread, Italian Herb And Cheese(120g)
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  Chicken Breast, Grilled(720g)
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  Yellow Onion
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  Cheese, Monterey Jack, 2%(480g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Parsley, Fresh

Instructions

1. 1Mince the fresh garlic and cook it in a skillet over medium heat for 2–3 minutes, stirring frequently, until fragrant and light golden (do not brown). Transfer to a small bowl and set aside.
2. 2Slice the onion into thin rings and cook in the same skillet over medium-high heat for 4–5 minutes, stirring occasionally, until softened and lightly caramelized at the edges. Transfer to a plate.
3. 3Divide the pizza dough into 3 equal portions. On a floured work surface, stretch each portion into a 10–12 inch round, working gently to avoid deflating the dough.
4. 4Spread each dough round evenly with the Italian Herb Cream Cheese Spread, leaving a 1-inch border. Layer each with one-third of the cooked chicken, one-third of the cooked onions, one-third of the roasted garlic, and half of the fresh parsley. Top each with one-third of the Monterey Jack cheese.
5. 5Heat a large cast-iron skillet or pizza pan over medium-high heat for 1–2 minutes until hot. Carefully transfer one pizza to the skillet and cook for 6–8 minutes, covering with a lid or foil, until the cheese is melted and the bottom is golden brown and crispy (lift edge to check).
6. 6Transfer the cooked pizza to a cutting board and repeat steps 5 with the remaining two pizzas.
7. 7Let each pizza cool for 3–5 minutes, then slice and garnish with the remaining fresh parsley.
8. 8Divide the three pizzas evenly into 3 airtight containers while still warm, allowing 1 pizza per container for easy storage and reheating.