White Garlic Chicken and Vegetable Pizza
A creamy garlic white-sauce pizza topped with chicken, vegetables and plenty of cheese.
Servings: 10 servings
Ingredients
- dough for one large pizza
- 1 cup shredded mozzarella cheese
- 1 large cooked chicken breast, diced
- 1 tomato, diced
- 1/2 cup fresh mushrooms, sliced
- 1/4 cup onion, chopped (red or green onion)
- 1/2 cup artichoke hearts, chopped
- 1 cup fresh spinach leaves
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/4 cup milk
- salt and freshly ground black pepper to taste
- 2-3 cloves garlic, minced
- 2 tablespoons fresh basil leaves, finely chopped
- 1/2 cup freshly grated parmesan cheese
Instructions
- Melt the butter in a small saucepan over medium heat.
- Whisk in the flour until smooth and cook, stirring, for about 2 minutes to form a roux.
- Gradually whisk in the milk and cook until the sauce is slightly thickened, a few minutes more.
- Stir in the minced garlic, chopped basil, salt and pepper to taste, then mix in the grated Parmesan until melted; remove from heat.
- Preheat the oven to 475°F (245°C). If using homemade dough, prebake the stretched pizza crust for 5 minutes on a baking sheet or pizza stone.
- Remove the partially baked crust and spread an even layer of the white garlic sauce over it.
- Top with shredded mozzarella, diced cooked chicken, diced tomato, sliced mushrooms, chopped onion, chopped artichoke hearts, and fresh spinach; sprinkle a little more mozzarella on top if desired.
- Bake at 475°F (245°C) for 10–12 minutes more, until the crust is golden and the cheese is melted and bubbly.
- Remove from oven, let rest a few minutes, then slice and serve.
Equipment
- Saucepan
- Whisk
- Knife
- Cutting Board
- Oven
- Baking sheet or pizza stone
- Spatula or spoon
Notes
- Prebaking the crust prevents sogginess from the sauce.
- Use cooked chicken to save time.
- Adjust garlic amount to taste.
- Chop vegetables uniformly for even cooking.