Chicken and Herb White Pizza

 

This came from the October issue of Cooking Light.  It's one of the best homemade pizzas I've ever had!

1 lb refrigerated fresh pizza dough

1 tbsp butter

2 garlic cloves, minced

2 tbsp flour

1/2 tsp black pepper

3/4 cup 2 % reduced fat milk

1/2 cup (2 oz) grated fresh pecorino Romano cheese

1 tbsp cornmeal

1 1/2 cups shredded chicken breast

1/4 cup diced red onion

1 tbsp chopped fresh oregano

1 tbsp chopped fresh chives

1 tbsp chopped fresh parsley

Preheat oven to 450 degrees.

Place dough in a bowl coated with olive oil or 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 (or press into a free form shape with fingertips like I did).  Spread white sauce over dough, leaving a 1/2-inch border.  Top with chicken and onion.  Bake at 450 for 17 minutes or until crust is golden.  Sprinkle with herbs.

I made a few changes...

Instead of oregano, chives, and parsley, I used fresh thyme because I had it on hand.  It's one of my favorite herbs and was a delicious substitute.  I also didn't use the cornmeal, but just sprayed the cookie sheet with Pam.