Monday, September 24, 2012
White Pizza with Chicken and Mushrooms
First, I'm sorry I disappeared last week! We were away early in the week for my birthday, then I had to work, and blah blah blah... excuses excuses. So I apologize, but I'm back.
When it comes to quick last minute dinners pizza is a go-to for me. I buy the crust (either fresh dough, Boboli, Whole Foods organic thin crusts, Pillsbury, or naan bread) and then just top it with whatever we have laying around. A lot of you have contacted me in the past telling me that one of your favorite things to read here is pizza recipes, so I'm happy to present you with yet another pizza recipe. This one was delicious. John and I both were in heaven, the whole meal was delicious! I highly suggest this for your next pizza night.
Source: Stephanie Cooks Original
1 batch pizza dough
1 tsp olive oil
5 ounces chicken
Salt & pepper
1/2 cup diced mushrooms
4 tbsp light Alouette garlic and herb cheese
1/2 cup chicken broth
1- Preheat the oven to 425. Assemble your pizza crust.
2- In a skillet heat the oil. Season your chicken with salt and pepper and cook until cooked through, set aside and dice. Add the mushrooms to the pan, stirring frequently, for about 5-7 minutes, until soft.
3- Remove the mushrooms from the skillet. Add the alouette cheese and broth. Cook until the cheese melts into the broth and is a smooth mixture.
4- Top the crust with white sauce mixture. Layer the chicken and mushrooms over top and sprinkle with mozzarella cheese (as desired). Season with dried parsley.
5- Bake 12 minutes or until golden.