Chicken and Herb White Pizza

<p>Chicken and Herb White Pizza</p>
Photo: John Autry and Randy Mayor; Styling: Leigh Ann Ross

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

Yield:

Serves 6 (serving size: 1 slice)

Total time: 52 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 52 Minutes

Nutritional 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

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

Preparation

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.

Note:

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.