Chicken and Herb White Pizza

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 20 Minutes
Total: 52 Minutes

Nutritional Information

Amount per serving
  • Calories: 328
  • Fat: 7.3g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 20.6g
  • Carbohydrate: 41.1g
  • Fiber: 5.7g
  • Cholesterol: 44mg
  • Iron: 1.6mg
  • Sodium: 502mg
  • Calcium: 115mg

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. 1. Preheat oven to 450°.
  2. 2. Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.
  3. 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. 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.

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