The only part of the recipe I followed was the fresh ricotta cheese. Made this a 2nd time and it didn't turn out like the first time. We didn't care for so I think for the amount of work and time involved will stick with store bought. This turned out awesome and creamy the first time. I followed the directions for cooking and stirred to form the curds about 3 minutes then put it in cheesecloth to strain as the curds were indeed small. After letting it drain 6 min. I squeezed it to get the rest of the liquid out. Then I mixed in the oil mixture (adapted for our tastes) and put in the fridge to make the pizzas for dinner. I had made this ahead of time as I wasn't sure how long it really would take. I used naan for the pizzas and we really enjoyed them. The ricotta cheese tasted like fresh mozzarella cheese. I will definitely make the cheese again but early so it can set up in the fridge like I did.
Individual White Chicken Pizzas
Cook up as many pizzas as you want tonight, and freeze the rest. The key to the deliciousness (and believe us, these cheesy pizzas are amazing) is to make fresh ricotta cheese, which is more moist and creamy than store-bought. It's fast and easy to do in the microwave.
More From Cooking Light
Total: 57 Minutes
- Calories: 410
- Fat: 16.7g
- Saturated fat: 4.9g
- Monounsaturated fat: 8.1g
- Polyunsaturated fat: 1.9g
- Protein: 23.4g
- Carbohydrate: 39.5g
- Fiber: 5.3g
- Cholesterol: 37mg
- Iron: 1.2mg
- Sodium: 646mg
- Calcium: 282mg
- 30 ounces refrigerated fresh pizza dough, divided
- 1/2 cup olive oil
- 1/4 cup chopped fresh basil
- 1 teaspoon crushed red pepper
- 8 garlic cloves, crushed
- 4 thyme sprigs
- 4 cups 2% reduced-fat milk
- 1 cup plain fat-free Greek yogurt
- 4 teaspoons cider vinegar
- 1/2 teaspoon kosher salt
- 12 ounces shredded cooked chicken breast
- 6.5 ounces preshredded reduced-fat 4-cheese Italian-blend cheese (about 1 2/3 cups)
- 3 ounces fresh part-skim mozzarella cheese, torn into small pieces
- 2 tablespoons fresh thyme leaves
- 1 1/2 teaspoons freshly ground black pepper
- 1/2 cup small fresh basil leaves
- 1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 450° (keep pizza stone or baking sheet in oven as it preheats).
- 2. Let pizza dough rest, covered, at room temperature as oven preheats.
- 3. Combine oil and next 4 ingredients (through thyme sprigs) in a small saucepan over medium heat. Cook 4 minutes or until garlic begins to brown, stirring frequently. Remove from heat; let stand 5 minutes. Strain mixture through a fine sieve over a small bowl; discard solids.
- 4. Combine milk, yogurt, and vinegar in a large microwave-safe bowl. Microwave at HIGH 6 minutes. Gently stir to form small curds. Strain curds through a fine sieve; let stand 5 minutes. Discard liquid. Combine oil mixture, cheese curds, and salt, stirring gently.
- 5. Divide dough into 12 equal pieces (about 2.5 ounces each). Roll each piece into a 6-inch circle on a lightly floured surface (keep dough covered with a damp towel to prevent drying). Spread about 1 1/2 tablespoons oil mixture over each pizza, leaving a 1/2-inch border. Divide chicken, Italian-blend cheese, and mozzarella cheese evenly among pizzas; sprinkle evenly with thyme leaves and black pepper. Carefully remove pizza stone from oven. Arrange 3 to 4 pizzas on pizza stone. Bake at 450° for 8 minutes or until dough is golden and cheese browns. Repeat procedure with remaining pizzas, or follow freezing instructions. Sprinkle pizzas evenly with fresh basil leaves.
- TO FREEZE: Bake pizzas on preheated stone for only 5 minutes. Cool; wrap individually in heavy-duty foil, stack, and freeze up to 2 months.
- TO REHEAT: No thawing: Place frozen pizzas on a baking sheet that's not preheated; bake at 450° for 13 minutes or until cheese browns.
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