White Pizza With Chicken Recipes

Steps:

• Heat butter and olive oil in a small saucepan over medium heat; cook and stir onion and garlic until tender and fragrant, about 1 minute. Add flour and whisk until flour is lightly browned and onion is translucent, 2 to 3 minutes.
• Mix milk, Parmesan cheese, basil, oregano, salt, and black pepper into onion mixture. Cook, whisking continuously, until cheese is melted and sauce has thickened slightly, about 5 minutes. Remove from heat.

Steps:

• 1. In the bowl of your stand mixer, combine the flours, salt, sugar, wheat gluten and instant yeast. Whisk together. Add the olive oil and the water. Using dough hook, mix and knead dough for 8-10 minutes, adding more water or flour as needed, until dough is smooth and elastic. Spray a large bowl with cooking spray and transfer dough to bowl, rolling it around to completely coat with oil. Cover bowl with plastic wrap and let proof at room temperature until doubled, about one hour. Gently punch dough down to degas, knead again for a few minutes and return to bowl. Cover bowl again with plastic wrap and refrigerate overnight. The next day, remove dough from fridge about an hour and a half before you want to bake the pizza. Spray some cooking spray on your counter top and transfer dough. Cover dough with plastic wrap that has been sprayed with cooking spray. Let rest while you make your sauce and put the rest of your pizza ingredients together.
• 2. In a saute pan heat olive oil over medium heat. Add crushed red pepper flakes, onion powder, garlic powder, salt, pepper and flour. Cook and stir for 2-3 minutes than whisk in milk. Reduce heat and whisk and stir until sauce is smooth and has started to thicken. Remove pan from heat and whisk in the Parmigiano-Reggiano and mozzarella cheeses. Set aside. In a skillet heat olive oil over medium heat. Add mushrooms and saute until they've given up most of their liquid, 5-6 minutes. Add the broccoli florets and season with salt and pepper. Saute for another minute or two then add minced garlic and saute for one more minute. Remove from heat and add chicken. Stir well to combine.
• 3. Place pizza stone in oven and preheat oven to 475-degrees. Spray parchment paper with cooking spray and lightly dust with cornmeal (optional.) Place dough on prepared parchment paper and flatten. Working from the middle to the outside, press and stretch the pizza dough into a 12-14 inch round. If it resists, just let it rest for 5-10 minutes and then work with it again. Transfer pizza crust and parchment paper to pizza stone. Bake for 5 minutes then remove crust from oven, leaving stone in oven. Spread white sauce evenly across crust, then top with the chicken, mushroom and broccoli mixture. Sprinkle mozzarella cheese over all. Return crust to oven. You should be able to do this without the parchment paper at this point. Bake for an additional 8-10 minutes, or until crust is evenly browned and cheese is bubbly.

Steps:

• Preheat oven to 350 degrees.
• 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 and 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 adding cheese until cheese melts.
• Sprinkle a baking sheet with cornmeal, roll dough into a 12 inch circle on a prepared baking sheet.
• Spread white sauce over dough, leaving a 1/2 inch border.
• Top with chicken, and onion.
• Bake at 450 degrees on bottom oven rack for 17 minutes or until crust is golden.
• Sprinkle with herbs.

Steps:

• Preheat oven to 450 degrees F.
• Place pizza crust on a large baking sheet and top with pesto, chicken, cheese and pine nuts. Bake 8 to 10 minutes, until cheese melts and crust is golden brown.

Steps:

• Saute ground chicken with a little olive oil, salt, pepper, and thyme until cooked.
• Press the two cloves of garlic and combine with some olive oil (about 1 Tb) and brush over the pizza crust.
• Top the pizza with the chicken, broccoli, and cheeses.
• Bake at 450F until crust has browned and the mozzarella has melted.

Steps:

• Caramelized onions: Melt butter with olive oil in pan over medium heat. Add sliced onions and brown sugar and cook for 8 minutes, stirring occasionally. Remove from heat.
• Sauce: Meanwhile, place milk, cornstarch, garlic, garlic salt, onion powder, oregano, salt, pepper, and nutmeg in a medium saucepan. Bring to a boil and continue to cook for 2 minutes. Reduce heat and simmer until sauce thickens, about 3-4 minutes longer. Remove from heat.
• Pizza: Spread prepared dough with white sauce. Sprinkle with garlic and half of mozzarella cheese. Spread on shredded chicken, onions, tomatoes, capers and the rest of the cheese. Add the optional ricotta and pineapple if desired.
• Using a pastry brush, brush a thin coating of olive oil around the outer crust and then lightly sprinkle with garlic salt.
• Cook in a 450°F oven for 10-15 minutes until cheese is bubbly and crust in browned.
• Let set for 5 minutes before cutting and serving.

Steps:

• In a food processor combine the warm water, yeast and sugar.
• Let proof for 5 minutes.
• Add 2 T's olive oil and salt.
• Pulse for 2-3 times.
• Add flour 1 cup at a time, pulsing to combine.
• Dough should form a ball and be thumping around your processor.
• Place 1 T. Extra Virgin Olive Oil in a bowl.
• Turn dough out onto a lightly floured counter and give it a few turns to form a ball.
• Place in bowl with the oil and turn a few times to coat.
• Cover with a towel and place in a warm spot to rise for 30 minutes.
• Meanwhile:.
• Preheat oven with pizza stone to 450 degrees.
• In a heavy skillet add the 2 T's canola oil and over medium heat saute the chicken breasts, turning once.
• After 15 minutes remove chicken to a cutting board and slice thin.
• Return to skillet and finish cooking, until meat is no longer pink.
• Using a slotted spoon remove chicken to cutting board and chop well.
• In a medium bowl combine 3 T's Extra Virgin Olive Oil, red pepper flakes, oregano, basil, garlic powder and salt.
• Add chicken and toss well.
• Set aside.
• In a blender or food processor combine remaining Extra Virgin Olive Oil, butter and minced garlic.
• Puree to a paste.
• Slice mushrooms to desired thickness.
• *Remove dough from bowl and divide.
• Lightly flour your counter and roll out dough using a rolling pin to very thin (as in I know I cant get it any thinner).
• Carefully remove stone from oven and place on it's rack.
• Turn heat up to 500 degrees.
• Using your rolling pin roll crust onto pin, unroll over hot stone.
• Cover dough with your garlic paste.
• Sprinkle on cooked chicken and sliced mushrooms.
• Top with mozzarella, then asiago.
• Carefully place stone back into oven on middle rack.
• Bake pizza for about 8 minutes, or until desired brownness is reached.
• 8 minutes gave us a nicely browned crust that was crisp.
• Serve Hot.
• *This Recipe makes one complete pizza. Freeze remaining dough for another night, or make another pizza.
• Cooking time reflects time to bake pizza.