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Chicken and Herb White Pizza

Chicken and Herb White Pizza
Photo: John Autry and Randy Mayor; Styling: Leigh Ann Ross
Hands-on time 20 mins
Total time 52 mins
Yield

Serves 6 (serving size: 1 slice)

Instead of the usual tomato sauce, make a white sauce for your pizza and top with shredded chicken and fresh oregano, chives, and parsley.

Ingredients

  • 1 pound refrigerated fresh pizza dough
  • Cooking spray
  • 1 tablespoon butter
  • 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 breast
  • 1/4 cup diced red onion
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley

Nutrition Information

  • calories 328
  • fat 7.3 g
  • satfat 3.3 g
  • monofat 2.4 g
  • polyfat 0.8 g
  • protein 20.6 g
  • carbohydrate 41.1 g
  • fiber 5.7 g
  • cholesterol 44 mg
  • iron 1.6 mg
  • sodium 502 mg
  • calcium 115 mg

How to Make It

  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.

Cook's Notes

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.