Chicken and Herb White Pizza | Cooking Light

Refrigerated fresh pizza dough and rotisserie chicken breasts keep total prep time to 40 minutes.

Photo: John Autry and Randy Mayor; Styling: Leigh Ann Ross via Cooking Light

Chicken and Herb White Pizza ingredients

Makes 6 servings (1 slice each)

1-LB refrigerated fresh pizza dough
Cooking spray
1 Tbsp butter
2 garlic cloves, minced
2 Tbsp all-purpose flour
1/2 tsp freshly ground black pepper
3/4 cup 2% reduced-fat milk
1/2 cup (2-oz) grated fresh pecorino Romano cheese
1 Tbsp yellow cornmeal
1 1/2 cups shredded rotisserie chicken breast
1/4 cup diced red onion
1 Tbsp chopped fresh oregano
1 Tbsp chopped fresh chives
1 Tbsp chopped fresh parsley

Notes:

Directions

Preheat oven to 450°. 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; 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.

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 and serve.

Slightly adapts Cooking Light.