chicken and herb white pizza

The first thing my husband said to me after eating this pizza was, “You can make that one anytime!”  Need I type more?  This pizza was so good I don’t even have words for it.  If you’re bored with same-same pizza (we eat ham and pineapple pizza almost every time we eat pizza since it’s Kat’s favorite), this recipe is a breath of fresh air.  It’s full of incredible flavor from the savory white sauce and plentiful fresh herbs.  Better yet, it doesn’t come with the overwhelming guilt of a regular pizza.  The nutrition info provided with the recipe was for a six-slice pie, but I cut mine into 8 pieces.  Taking that into consideration, the 8-slice pie contains approximately 272 cal, about 6 g of fat, and a little less than 20 g of protein per slice.  See?  Practically no guilt.  Have seconds.

Truth is, I had two slices and never saw another slice of this pizza again.  A certain someone (a-hem) called dibs on the leftovers for lunch the next day and that was that.  Next time I’ll make two.

Chicken and Herb White Pizza

Recipe courtesy Cooking Light, October 2011


  • 1 pound refrigerated fresh pizza dough
  • Cooking spray
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup 2% reduced-fat milk
  • 1/2 cup (2 ounces) grated fresh pecorino Romano cheese
  • 1 tablespoon yellow cornmeal
  • 1 1/2 cups shredded rotisserie chicken breast
  • 1/4 cup diced red onion
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
1. Preheat oven to 450°.
2. Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.
3. 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.
4. 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.
Kitchen Notes:  I used a raw pizza dough from Sprouts Farmers Market and followed the baking directions provided with the dough: 375 for 20 minutes.

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