Chicken recipes

White Chicken Pizza

When friends visit us, We always celebrate our Own Pizza” night – where we put out more of different meats, toppings, and sauces. Each guest can offer us their own better pizza and it is a great way to get your dinner guests interacting and having fun!

when it comes to my turn to make a pizza – I always make the same kind: this White Chicken Pizza!

I start by using spreading on a creamy, white Béchamel Sauce (see the day past’s summit where we display you the way to make it!) over our favorite self-made ideal pizza dough. Then I swirl spoonfuls of pesto on top of the béchamel.

Finally, some grilled chicken, roasted bell peppers, wilted infant spinach and a generous sprinkle of shredded mozzarella cheese move on top – and it’s all baked in the oven till warm and bubbly!

You can of the route – change up the toppings but you’d like. But I encourage you to attempt swapping out a regular pink pizza sauce for some béchamel sauce the subsequent time you’re making pizza. I suppose you’ll adore it!

INGREDIENTS

  • 1 10-ounce pizza dough, see our recipe here or use store-bought
  • 1/3 cup béchamel sauce, see recipe here
  • 2 tablespoons pesto, see recipe here or use jarred
  • 3 ounces roasted bell peppers, jarred peppers are fine for this but if you can, roast your own
  • 4 ounces cooked chicken breast. We grilled a boneless chicken breast and sliced it.
  • 2 ounces baby spinach, wilted. Just heat in a pan with pan spray for a minute to wilt, then drain well
  • 2 ounces shredded mozzarella cheese
  • All-purpose flour to roll out the dough
  • Cornmeal for dusting the pizza peel

INSTRUCTIONS

  1. Preheat oven to 550 degrees F with a pizza stone in the bottom rack.
  2. Press dough out to 14 inches on a floured surface.
  3. Sprinkle cornmeal on pizza peels and place rolled out dough over cornmeal.
  4. Spread béchamel sauce to ½ inch from edges.
  5. Top with pesto, peppers, chicken, and spinach and finish with cheese.
  6. Slide onto the pizza stone in the oven and bake 7 minutes or until the bottom has browned.
  7. Slice and serve.

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