1 unbaked pizza crust (whole wheat or your choice)

⅓ cup part-skim ricotta cheese

5 cloves garlic (2 minced, 3 thinly sliced)

½ cup cooked chicken (cut into bite-sized pieces)

¼ cup Parmesan cheese (grated)

¾ cup mozzarella cheese (grated or torn)

5–6 fresh basil leaves (torn)

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Preheat the oven to 475°F (245°C).
Roll out the pizza dough on a floured surface to your preferred size and place it on a baking sheet or pizza stone.
Spread the ricotta cheese evenly over the pizza dough, leaving a small border for the crust.
In a small pan, sauté the minced garlic in olive oil over medium heat for 1-2 minutes, until fragrant. Be careful not to burn it.
Evenly distribute the sautéed garlic over the ricotta.
Scatter the chicken pieces and thinly sliced garlic on top of the ricotta mixture.
Sprinkle the mozzarella and Parmesan cheese over the top.
Bake in the oven for 10-12 minutes or until the crust is golden and the cheese is melted and bubbly.
Once baked, remove from the oven and top with fresh basil leaves.
Slice, serve, and enjoy!

Vegetarian Option: Skip the chicken and add extra vegetables like spinach, mushrooms, or artichokes.

Spicy Twist: Add crushed red pepper flakes for some heat or drizzle spicy olive oil before serving.

Cheese Variations: Swap ricotta for cream cheese or try a different blend like goat cheese or fontina.