Chicken and Herb White Pizza

I used pizza dough from New Seasons and baked it on my pizza stone.  I did add some artichoke hearts to the topping.  I also used dried oregano and parsley but fresh chives - as that is what I had on hand.  My only complaint is the serving size.  Who eats only 1 slice of pizza?  Calories are pretty high with a double portion, but oh well.  The cheese sauce is so good.  Will make again.

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!

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.

I thought this was okay, but my husband and teenage son devoured it, simply loving it! I used pizza dough from one of our local pizzerias.

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.

We are HUGE pizza fans, and this was AMAZING! I think the reviewers who said it was bland might have missed adding the pepper or the garlic or the pecorino romano or maybe even the onion. Or maybe all of that was lost on a sub-par dough. We made ours homemade (Bon Appetit recipe that has to rise for 18 hours). For us this pizza was so flavorful and peppery and delicious. All of our guests loved it too (even asked for the recipe)! It was so good, will be making it again very very soon!

We liked the flavor of this! I used a Boboli thin pizza crust, and I pounded and fried (in a small amount of olive oil) chicken breasts, then diced them. I also skipped the fresh herbs at the end and added 2 tsp. of a dried Italian herb blend in the white sauce. Nine pts!

Didn't care for this at all.

Anyone who gives this five stars doesn't make pizza very often. This was terribly bland. The roux-based sauce doesn't work at all. No cheesy flavor. The pizza was in desperate need of some salt.

We found this to be a bit bland. I wish I had used dark meat and my marinated version instead of a store-bought rotisserie. It wasn't a bad recipe; it just needs a boost of flavor.

This pizza was delicious! I did a half recipe of dough so it would be thinner and only cooked it 10 minutes at 450 degrees, which was perfect! Also, I added some red pepper flakes to my dough and added the oregano before I cooked the pizza. It turned out perfect.

I made this pizza last night and it was easy and delicious! I did use a premade crust as I have not been able to find refrigerated dough in my area yet. I also deleted the chives as I don't really care for them. The cheese sauce was a great change from red sauce. I will be making this pizza again and again!!

I thought this was VERY good. The only problem I had was cooking in the bottom rack of the oven; the crust really didn't get done enough. Next time, I'll make it on a whole wheat Boboli shell and/or on a pizza stone. Subbed nonfat milk for the 2%, and half shredded parmesan and half reduced fat Mexican blend for the pecorino romano. Also used dried chives, and subbed the parsley with dried basil. The white sauce was nice, cheesy, and garlicky - great taste! Will make again with the crust adjustments!

This was good. Used whole wheat dough from Whole Foods. The white sauce was missing something...maybe more herbs? Would make again.