Chicken and Herb White Pizza
Instead of the usual tomato sauce, make a white sauce for your pizza and top with shredded chicken and fresh oregano, chives, and parsley.
Prep Time: 30 min
Cook Time: 20 min
|1 pound||pizza dough, refrigerated fresh , (or homemade)|
|2||garlic cloves, , minced|
|2 tablespoons||all-purpose flour|
|1/2 teaspoon||freshly ground black pepper|
|3/4 cup||2% reduced-fat milk|
|1/2 cup||(2 ounces) grated fresh pecorino Romano cheese|
|1 tablespoon||yellow cornmeal|
|1 1/2 cups||shredded boneless, skinless roasted chicken breasts|
|1/4 cup||diced red onion|
|1 tablespoon||chopped fresh oregano|
|1 tablespoon||chopped fresh chives|
|1 tablespoon||chopped fresh parsley|
1. Preheat oven to 450°.
2. Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.
3. Melt butter in a medium saucepan over medium heat. Add garlic; cook 30 seconds, stirring constantly. Add flour and pepper; cook 1 minute, stirring constantly with a whisk. Gradually add milk, stirring constantly with a whisk. Cook 3 minutes or until thick and bubbly, stirring constantly with a whisk. Remove from heat; add cheese, stirring until cheese melts.
4. Sprinkle a baking sheet with cornmeal; roll dough into a 12-inch circle on prepared baking sheet. Spread white sauce over dough, leaving a 1/2-inch border. Top with chicken and onion. Bake at 450° on bottom oven rack for 17 minutes or until crust is golden. Sprinkle with herbs.