Garlic, Parmesan & Chicken Pizza Bianca
White pizza with a delicious garlic parmesan cream sauce, shredded chicken, mozzarella and parmesan.
Ingredients
- 2 portions of pizza dough (artisan, store bought or bakery made)
Garlic Parmesan White Sauce
- 1 tablespoon of butter
- 1 tablespoon of all purpose flour
- 2 cloves of garlic, pasted or very finely minced
- 1/8 teaspoon of salt
- a pinch of black pepper
- 2/3 cup of whole milk
- 1/3 cup of parmesan, grated
Toppings
- 1 large boneless skinless chicken breast, cooked and shredded (or shredded rotisserie chicken)
- 1 1/2 cups of mozzarella, shredded
- 1 1/2 cups of parmesan, finely shredded
- 2 tablespoons of butter, melted
- flaky garlic salt
Instructions
- Make the artisan pizza dough or buy your favorite pizza dough
- Preheat your oven (with the pizza stone inside, if using) to 450-500 degrees, depending on your ovens highest temperature setting
- Add 1 tablespoon of butter into a small sauce pan and place over medium heat
- Once the butter has melted, whisk in 1 tablespoon of all purpose flour and cook, whisking continuously, for about 30 seconds
- Slowly whisk in 2/3 cup of whole milk
- Add 2 pasted cloves of garlic and a pinch of salt and black pepper
- Cook over medium heat for another 60 seconds or so, whisking continuously until the sauce begins to thicken a bit
- Add 1/3 cup of grated parmesan and remove the sauce pan from the heat
- Whisk the sauce until the parmesan has been fully incorporated
- Shape the dough into rounds
- Divide the white sauce over the pizzas leaving a 3/4 inch boarder for the crust
- Top with shredded chicken, shredded mozzarella and shredded parmesan
- Brush the crust with melted butter and sprinkle with garlic salt
- Carefully transfer the pizza (one at a time) onto the pizza stone or onto a baking sheet and into a 450-500 degree oven and cook until the cheese is melted and the crust is deeply golden brown (about 10 minutes)
- Transfer to a heat proof surface and repeat with the second pizza
- Slice and enjoy!