Rating: 4 stars
21 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 6
  • 5 star values: 10

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

Deb Wise
Recipe by Cooking Light October 2011

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
20 mins
total:
52 mins
Yield:
Serves 6 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Chef'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.

Nutrition Facts

328 calories; fat 7.3g; saturated fat 3.3g; mono fat 2.4g; poly fat 0.8g; protein 20.6g; carbohydrates 41.1g; fiber 5.7g; cholesterol 44mg; iron 1.6mg; sodium 502mg; calcium 115mg.
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