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
How to Make It
Preheat oven to 450°.
Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.
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.
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.
This pizza was delicious! I was looking for a topping for my pizza dough and this hit the mark! I used shrimp instead of chicken, and it tasted like a shrimp scampi pie! I added extra herbs on top and ribbons of swiss chard for extra veggies. Will definitely make this again!
This was a hit with my family. My only complaint - the dough was too puffy, not think like it was in the picture. I am terrible at shaping pizza dough so that was part of the problem. I might try what other people suggested and only use half the dough next time. I agree with others that it could benefit from more veggies - maybe some bell pepper or mushrooms.
Delicious crust and sauce, however could use salt and pepper to taste, perhaps some crushed red pepper as well. Could also benefit from the addition of various vegetables, such as tomatoes, mushrooms and asparagus. Also preheating an oiled stone, and then throwing down the cornmeal and dough (whether store bought or homemade) creates a very crispy artisan-textured crust.
This was amazing. Because I am dairy sensitive I used Hemp milk for the sauce, which added a slight nutty flavor. I also added mushrooms and artichoke hearts, which was a HUGE hit. The family LOVED this pizza.
I have made this twice, both times using a whole wheat Boboli crust, once using a store-bought rotisserie chicken and once using chicken breast meat that I seasoned and baked and shredded. I've made it both with and without the red onion, and with and without extra cheese (shredded Italian blend). I've made it with pecorino and I've made it with parmesan, fresh herbs and dried herbs.
No matter what I do or how I do it, I LOVE this recipe. It's super easy and fast, especially when you use a pre-made crust. I wish the nutrition stats on it were a little lower though, because I could eat half of one of these pizzas myself it's so good.
However you do it, bechamel remains bechamel. What's needed is a slightly cheesy version that uses something besides wheat flour; rice maybe? Perhaps this is the time for something gluten-free to finally enter my kitchen. This isn't to criticize but to improve upon a good idea, but one that remains mired in roux. Good call on using a variety of veggies, but don't overdo it to the point they steal the show. The "gentler" ones like leeks, chard, 'shrooms, chives,parsnips, artichokes, and yellow and orange peppers would be a good choice, accompanied by a good chicken sausage, prosciutto, pancetta, or a lightly marinated chicken or pork if you've time.PS - These ratings are strange: 5 = "average"??? Call in the tekkies!