Chicken and Herb White Pizza

Chicken and Herb White Pizza

In going through old recipes (about 650 of them), I occasionally have a taste memory that comes to mind upon reading the title or seeing the photos. That was 100% the case when I saw this gem. Question, why don’t we put Alfredo sauce on pizza? It’s pretty much the best thing ever.

My kids loved this, as did my neighbor’s kids. We often think “oh they won’t like it because it’s not regular pizza” but the thing is, kids aren’t dummies. Most of the time if something tastes really good, they eat it. This was the case here – once my oldest declared it delicious, the littler ones followed suite, chomped it down and asked for seconds.

If you buy the dough or a pre-made crust of some sort and shred the rotisserie chicken, the only “hard” part is making the sauce (and this isn’t hard). This was such a fun weeknight meal because it felt like a treat, still gave us some protein and veggies, and could be almost entirely prepped ahead.

Chicken and Herb White Pizza

1 Pizza

1 lb. pizza dough

1 tbsp. butter

2 garlic cloves, minced

2 tbsp. flour

1/2 tsp. black pepper

3/4 c. milk

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

1 1/2 c. shredded rotisserie chicken

1/2 c. diced or thinly sliced red onion

1/2 c. grated mozzarella cheese

1 tsp. dried oregano

1/4 c. fresh herbs, such as basil, parsley, or chives

1. Preheat oven to 450 and heat pizza stone. Alternately, sprinkle cornmeal evenly across a baking sheet.

2. To make sauce, 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 about 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 (or spread on prepared baking sheet) Spread with sauce, leaving a border for crust.

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

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

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