Chicken and Herb White Pizza

Oct 25th

On Saturday my camera broke. It was a pretty old camera and I actually hated it and had asked for a new one for Christmas. Well Merry Christmas to me, I went out yesterday and bought myself a new shiny red one to match my shiny red standing mixer. Saturday afternoon, however, I had to use a super old stupid dumb camera that I think was the first digital camera ever made. It took terrible pictures. Who cares, really, except that I made my FAVORITE PIZZA EVER on Saturday and can’t share pretty pictures with you. MAKE THIS PIZZA. It tastes like chicken alfredo but it’s from Cooking Light so it’s not going to break the calorie bank. It’s AMAzing.

I could love on this recipe all day and not feel braggy because I followed the recipe to a tee. Oh except I added a little mozzarella for extra cheesiness. Feel free to omit.

Anyways.. the mise en place (which means getting your things in order before cooking) requires you to make a cheesy white sauce, chop an onion and some herbs, and shred a bought rotisserie chicken. Not so bad. The sauce is the hardest part and it’s really not hard.. just follow the (terrible) pictures!

Chicken and Herb White Pizza

1 Pizza

1 lb. pizza dough (1/4 of my dough recipe, see best dough ever under pizza section)

1 tbsp. butter

2 garlic cloves, minced

2 tbsp. flour

1/2 tsp. black pepper

3/4 c. milk (1 or 2 %)

1/2 c. Pecorino Romano (or Parmesan) cheese

1 1/2 c. shredded rotisserie chicken

1/2 c. diced red onion

1/2 c. grated mozzarella cheese

1 tsp. dried oregano

1 tbsp. chopped fresh parsley (or more, to taste)

1 tbsp. chopped fresh chives (or more, to taste)

1. Preheat oven to 450 and heat pizza stone.

2. Melt butter in medium saucepan over medium heat.

3. Add garlic and cook about 30 seconds, stirring constantly.

4. Add flour and pepper and cook 1 minute, stirring constantly.

5. Switch to a whisk and gradually add milk, whisking constantly. Cook about 3 minutes, stirring occasionally, until thick and bubbly.

6. Remove from heat and add cheese; stir until it melts. If making the pizza later in the day, pour sauce into tupperware and refrigerate.


7. Roll out dough on parchment paper. Spread with sauce, leaving a border for crust.

8. Top sauce with shredded chicken, onion, herbs and the mozzarella if using.

9. Bake until edges of pizza are browned and top is starting to look bubbly and light brown, about 10-12 minutes.

Chicken and Herb White Pizza

1 Pizza

1 lb. pizza dough (1/4 of my dough recipe, see best dough ever under pizza section)

1 tbsp. butter

2 garlic cloves, minced

2 tbsp. flour

1/2 tsp. black pepper

3/4 c. milk (1 or 2 %)

1/2 c. Pecorino Romano (or Parmesan) cheese

1 1/2 c. shredded rotisserie chicken

1/2 c. diced red onion

1/2 c. grated mozzarella cheese

1 tsp. dried oregano

1 tbsp. chopped fresh parsley (or more, to taste)

1 tbsp. chopped fresh chives (or more, to taste)

1. Preheat oven to 450 and heat pizza stone.

2. Melt butter in medium saucepan over medium heat.

3. Add garlic and cook about 30 seconds, stirring constantly.

4. Add flour and pepper and cook 1 minute, stirring constantly.

5. Switch to a whisk and gradually add milk, whisking constantly. Cook about 3 minutes, stirring occasionally, until thick and bubbly.

6. Remove from heat and add cheese; stir until it melts. If making the pizza later in the day, pour sauce into tupperware and refrigerate.

7. Roll out dough on parchment paper. Spread with sauce, leaving a border for crust.

8. Top sauce with shredded chicken, onion, herbs and mozzarella if using.

9. Bake until edges of pizza are browned and top is starting to look bubbly and light brown, about 10-12 minutes.

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