Pioneering Today-Homemade White Sauce Chicken Pizza

As you know, I’m all about homemade bread after discovering I could bake fresh bread for my family in less than 5 minutes a day.

And I’ve always made my own pizza dough, but this week, I discovered the best pizza crust ever. Yes, you read that right, ever, via the Prairie Homesteader. I adjusted the herbs to what I had on hand, but you can see her version of the dough by clicking on the link. She’s got other fun stuff, too.

In fact, it’s so good, I’m going to try making it into homemade bread sticks.

So here’s the recipe for both her pizza crust and my homemade white sauce chicken pizza.

Pizza Crust

1 cup warm water

1 Tablespoon olive oil

2 teaspoons sugar

1 Tablespoon yeast

1 teaspoon Italian herb mix

1/2 teaspoon garlic powder

2 3/4 cup flour

Combine yeast and water in bowl until yeast is dissolved. Mix oil, sugar, and seasonings in small bowl. Add to yeast and water, mix, then add in flour. Knead for 8 minutes on lightly floured surface and allow to rise for 1 hour. I use the top of the fridge, it’s warm and draft free.

Sauce

1/2 package (4oz) softened low-fat cream cheese

1/4 cup minced onion

1 clove minced garlic

1/2 cup ranch dressing (You can use blue cheese if you prefer, or a mixture)

Mix all these together and add more dressing if you prefer it thinner.

Toppings

1 grilled chicken breast, diced

3 slices cooked turkey bacon, crumbled

sliced mushrooms to taste

1/2 sliced zucchini, slice very thin or it won’t cook all the way through, I used a mandolin

1 to 2 cups grated Queso Fresco Mexican cheese (or mozzarella)

Grate fresh parmesan on top for added flavor

Bake on pizza stone (you have to get one, it’s like the difference between cast iron and teflon) at 400 degrees for 18 minutes

Pioneering Today-Homemade White Sauce Chicken Pizza
 
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
  • Pizza Crust
  • 1 cup warm water
  • 1 Tablespoon olive oil
  • 2 teaspoons sugar
  • 1 Tablespoon yeast
  • 1 teaspoon Italian herb mix
  • ½ teaspoon garlic powder
  • 2¾ cup flour
  • Sauce
  • ½ package (4oz) softened low-fat cream cheese
  • ¼ cup minced onion
  • 1 clove minced garlic
  • ½ cup ranch dressing (You can use blue cheese if you prefer, or a mixture)
  • Mix all these together and add more dressing if you prefer it thinner.
  • Toppings
  • 1 grilled chicken breast, diced
  • 3 slices cooked turkey bacon, crumbled
  • sliced mushrooms to taste
  • ½ sliced zucchini, slice very thin or it won’t cook all the way through, I used a mandolin
  • 1 to 2 cups grated Queso Fresco Mexican cheese (or mozzarella)
Instructions
  1. For crust combine yeast and water in bowl until yeast is dissolved. Mix oil, sugar, and seasonings in small bowl. Add to yeast and water, mix, then add in flour. Knead for 8 minutes on lightly floured surface and allow to rise for 1 hour. I use the top of the fridge, it’s warm and draft free.
  2. Roll out on pizza stone. Smear sauce over top of crust. Layer toppings. We've also used sliced mozzarella with great success instead of grating as well.
  3. Bake in preheated 400 degree oven for 18 minutes.

What’s your favorite pizza or toppings?

This recipe is featured on

Raising Homemakers 

Prairie Homesteader

Live Laugh Rowe

Full Plate Kitchen Thursday

Not Your Ordinary Recipe

For other great homemaking articles check them out.

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Comments

  1. says

    My favorite piazza is a stuffed crust veggie piazza. I love to make homemade pizza and have always used the same crust recipe but I love to try new recipes, so I will be trying this one next week. Your pizza looks amazing. Made me hungry just looking at it.

  2. says

    Thanks, Andrea, it made me hungry looking at it again, too. lol What veggies do you put in your stuffed crust? Or is the crust stuffed w/ cheese and veggies on top? Sounds good. I think you’ll love the crust, let me know.

    • says

      My husband I just started the 60 day Insanity workout, but if we have to cheat, we’re making this again. Actually, with all the low-fat cheeses, sauce, and chicken and veggies, I don’t think it’s too bad on calories. I should figure it out exactly. :)

  3. says

    HI,
    Very glad to find a non tomato type pizza as my oldest son is becoming more sensitive to any dish with tomato in it. Unless you go out to eat pizza in a pizza parlor or buy one to take home and bake, it is very hard to find this type of pizza in your local grocery store.
    Thanks very much!
    Virginia

    • says

      I’m so glad you stopped by Virginia. I suffer from acid reflux and stomach ulcers, so like your son, I stay away from most tomato based dishes. This recipe doesn’t bother my stomach bit, due to the lower fat content and no tomatos. I hope you and your family enjoy it!

  4. says

    Hi Melissa,
    Your Pizza looks awesome, we would really enjoy it! Hope you are having a wonderful Spring day. Thank you so much for sharing your great recipe with Full Plate Thursday and come back soon!
    Miz Helen

    • says

      Thank you, Miz Helen. I have to say, I got an email from someone who tried it and they said their 3 year old declared it the best pizza ever. I hope you enjoy it and I’ll be visiting your site again soon.

  5. says

    I’ve been wanting to make this since the day you shared it. Finally got to last night. Came out super yummy! My hubby was impressed and said I pulled it off. He rarely compliments food so that says a lot. Thank you :-)

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