Guest Recipe: White Pizza with Chicken and Fresh Herbs

Sometimes you just want something easy and comforting. And pizza, especially if you've got the dough already (store-bought's okay!), fits the bill. Food blogger Tara, over at Tara's Multicultural Table, has adapted this recipe using a lot of pantry staples. And hey, herbs count as vegetables!

White Pizza with Chicken and Fresh Herbs Makes one 14-inch pizza

1 pound pizza dough
1-2 teaspoons cornmeal for sprinkling
Olive oil for brushing
1 tablespoon unsalted butter
3 garlic cloves, minced
3 tablespoons all purpose flour
1/2 teaspoon black pepper
3/4 cup milk
1/2 cup grated Parmesan cheese
salt to taste
1 cup shredded, cooked chicken breasts
1/3 cup thinly sliced red onions
2/3 cup shredded Mozzarella cheese
1 tablespoon minced fresh oregano
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley

Preheat oven to 500 degrees F with pizza stone, if using. Sprinkle cornmeal over baker's peel or parchment.

Roll pizza dough into a 14 inch circle, place on prepared baker's peel, and brush the edge with olive oil.

Add butter to a small saucepan and melt over medium heat. Once melted, add the garlic and cook until just fragrant, 30 seconds to 1 minute. Whisk in the flour and pepper and cook until golden. Continue whisking and slowly pour in the milk. Bring to a simmer and cook, stirring often, until thickened. Remove from heat and stir in Parmesan, salt, and pepper.

Spread about 1/2 cup sauce over prepared pizza dough, enough for a thin layer. Sprinkle chicken and onions over the pizza. Cover with mozzarella.

Transfer the pizza to pizza stone using baker's peel or parchment. Bake until crust is golden and cheese is bubbly, 10-12 minutes. Remove from oven and let cool about 5 minutes before topping with fresh herbs and slicing. Serve with remaining white sauce.

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About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
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