Tailgate Appetizer: Chicken Garlic Pizza Wedges
Cooking in the small space of an RV can be a challenge. That’s why we are always looking for quick and easy recipes that really bring something to the table.
And this tailgate recipe for Chicken Garlic Pizza Wedges does just that.
The garlic, oregano, and Italian seasons are in your face. This is not some bland and blah recipe. You’ll be remembering this one for awhile.
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Preparing the Chicken Garlic Pizza Wedges for Your Tailgate
This recipe is enough for one 12 inch pizza. But you will probably want to double or even triple it if you have a crowd at your tailgate.
Yes, it really is that good. You might even hear a few moans from the crowd. Don’t expect for these pizza wedges to sit around long. In fact, I don’t even know how to store the pizza wedges because I’ve never had leftovers.
There are three layers – the pizza crust, the base layer, and the chicken topping. You could mix the base layer and the chicken topping, but I like the chicken a little crispy from the oven.
You mix all the base layer ingredients together and spread evenly on the pizza crust. No need for any oil on the pizza crust either.
Then add the chicken to the top.
Pop the pizza in the oven for about 8-10 minutes.
You want the edges to be a golden brown, but don’t overdo it!
Once the pizza is done baking, pull it out and let it cool slightly. Then cut into wedges or slices to enjoy.
I personally, think they are best warm, straight out of the oven. But they aren’t bad cooled either.
If they last that long.
Short-cut Options on the Chicken
This recipe calls for about 4 ounces of shredded chicken. That’s not a lot, so you won’t want to fire up the grill just for one chicken breast.
So what you can do is get a can of chunked chicken. You know, from your quarantine stash. Shred it with a fork to get the desired consistency for the pizza topping.
Now, canned chicken is completely bland. No spices, nothing. So after you shred the chicken, add about a teaspoon of Italian seasoning to give it that something extra.
You could also use leftover chicken from the smoker or BBQ meals, no problem. If the chicken is already flavorful, leave off the Italian seasoning.
A smoked chicken flavor profile on top would be most excellent. You could even cook this on the smoker if you’ve got one going for the main meal.
A short-cut that I’ve found useful when I am cooking in the RV is pre-minced garlic.
- 1 prebaked 12-inch pizza crust
- 1 cup shredded Italian 5 cheese blend
- 1 cup mayonnaise
- 1 cup red onion, chopped
- 3-4 cloves, garlic, minced
- 1 tablespoon dried oregano
- 4 ounces shredded chicken, cooked
- 1 teaspoon Italian Spice Blend
- Preheat oven to 450 degrees.
- In a small bowl, mix cheese, mayonaise, onion, garlic and oregano.
- Spread evenly on pizza crust.
- Mix plain shredded chicken with Italian spice blend. Spread evenly on top of pizza crust + base.
- Bake at 450 degrees for 8-10 minutes, until edges are lightly browned.
- Cut into wedges to serve.
Want to cheat on the shredded chicken? Get canned chicken, so this is a great recipe to use up that quarantine supply.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving:Calories: 218Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 30mgSodium: 240mgCarbohydrates: 12gFiber: 1gSugar: 1gProtein: 8g
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Looking for some more recipes for your next tailgate? Try these: