Pizza is my most favorite food. It’s probably the one food I could eat every week, week after week after week. However, pizza in my house is always a challenge because of kid #2. Kid #2 hates pizza because of the red sauce. Some places will make pizza without sauce if you ask (the things I’ve learned because of Miss E) but most often if we order pizza we just figure out something else for her to eat.
So when I saw this recipe in Cooking Light this fall I tore it out. I knew I’d have to give it a shot, and you know what? It worked! She liked it! We had pizza and she liked it! The original recipe is a bit fancier with some fresh herbs and a bit less cheese. And I’m sure that’s delightful but I’m feeding kids here so I changed a few things and it was yummy.
White Chicken Pizza
1 tube of refrigerated pizza dough
1 TB corn meal
2 TB butter
2 tsp minced garlic
2 TB flour
1/2 tsp black pepper
1 cup milk
1 cup finely shredded Italian cheese (I used a mix of mozzerella, parmesan & romano)
1/2 a rotisserie chicken shredded, dark & white meat
1/4 cup diced red onion
1/2 tsp oregano
grated parmesan cheese
1. Preheat oven to temperature on the pizza dough container. Spray a baking sheet with cooking spray and sprinkle on the corn meal. Spread out your pizza dough.
2. Melt butter in a sauce pan over medium heat. Add garlic and cook for 30 seconds then add flour to make a light roux – stirring constantly for a minute or so until it’s a blonde color. Slowly add the milk stirring constantly with a whisk. Cook for 3 minutes until it’s thick and just starts to bubble. Remove from heat and stir in the shredded cheese until it melts. Spread all over the dough.
3. Top with chicken and onion then sprinkle the oregano and some parmesan cheese across the top. I sprinkled another handful of the shredded Italian cheese on top too. Bake according to package directions until crust is golden.
Review: I served it with a nice green salad and it was a hit! My son also thought this would be good with some barbecue sauce drizzled on top and I think he’s right.