Instead of the usual tomato sauce, make a white sauce for your pizza and top with shredded chicken and fresh oregano, chives, and parsley.
Serves 6 (serving size: 1 slice)
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.
This updated version of Chicken and Herb White Pizza is based on a recipe that originally ran in Cooking Light, October 2011. The recipe was retested and updated for Cooking Light Crave!, Oxmoor House, 2013.