We had some major stuff happening in the kitchen tonight, folks. Yes, it was in the kitchen, so if you decided to check out this post because I reeled you in with my “major stuff happening” title, than I succeeded. But no worries, because now that you’re reading, that means that you’re making out pretty good, too. Here’s why:
Remember that ‘ol pizza dough that I shared with you all this afternoon? It has yet to disappoint me, after yielding two amazing pizza recipes, so I was rather excited to get my hands on today’s dough and take it from this…
to THIS…
Oh.my.gosh.
All I can say is thank goodness for Cooking Light magazine. It always seems to come at just the right time, when my cooking mojo is on its very last leg.
I came across their recipe for Chicken and Herb White Pizza last week but decided that today would be the day to make my version. I mean, c’mon…I had Trader Joe’s pizza dough to use.
So I’m just going to go ahead and share the recipe with you all because I love you…and because I want to go grab another piece of it right now.
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Chicken, Tomato, & Herb White Pizza
(Adapted from this recipe)
Prep Time: 25 minutes
Cook Time: 15 minutes
Ingredients:
- 1 pound fresh pizza dough (I used TJ’s Herb & Garlic)
- Cooking spray
- Butter spray and/or olive oil
- 1 tablespoon light butter
- 2 garlic cloves, minced
- 2 tablespoons flour
- 1/2 teaspoon black pepper
- 1/2 cup skim milk
- 1/4 cup plain Chobani Greek yogurt
- 1/2 cup grated fresh Romano cheese
- 1 tablespoon yellow cornmeal
- 1-1/2 cups shredded chicken breasts (~1-2 small breasts)
- 1/4 cup diced red onion
- 1 large tomato, sliced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried oregano
Directions:
- Preheat oven to 450 degrees. (*If using a pizza stone, allow pizza stone to heat up in the oven as it preheats.)
- 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 and Greek yogurt, stirring constantly with a whisk. Cook 3 minutes or until thick and bubbly, stirring constantly. Remove from heat; add cheese, stirring until cheese melts.
- Use a baking sheet (or remove pizza stone from oven) and sprinkle with cornmeal; roll dough into a circle on prepared baking sheet/stone. Brush edges of prepared dough with butter spray and/or olive oil. Sprinkle with garlic powder, if desired. Spread white sauce over dough, leaving a 1/2-inch border. Top with tomato slices, chicken, and onion.
- Bake at 450 degrees on bottom oven rack for 14-17 minutes, or until crust is golden. Sprinkle with parsley and oregano. ENJOY!
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I started out by enjoying two pieces for tonight’s dinner, but that’s because I could only fit two comfortably on my plate; I most definitely went back for a third.
And I enjoyed every last bite.
Thank you again, Cooking Light, for giving me my dinner mojo back. You’ve certainly saved me on more than one occasion…
Chicken Souvlaki Pitas with Tahini Sauce
Broiled Herb-Marinated Shrimp Skewers
So Good Shredded Chicken Tacos
Spice Rubbed Flank Steak with Fresh Salsa
Grilled King Salmon with Tomato-Peach Salsa
…and I have no doubt you’ll be saving me again. Quite possibly tomorrow. 
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