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Pioneering Today-Homemade White Sauce Chicken Pizza
By Melissa Norris | Main Dish
Some of the links below are affiliate links, which means I will earn a commission at no additional cost to you, if you click through and make a purchase. Regardless, I only link to products we use on our homestead or believe in.
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
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
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 package softened cream cheese (if you can find a brand with probiotics, score!)
1/4 cup minced onion
1 clove minced garlic
1/4 teaspoon dried dill
1/4 teaspoon dried chives (or 1/2 teaspoon fresh)
1/2 cup yogurt or mayonnaise (here’s how we make our own yogurt)
Mix all these together and add more dressing if you prefer it thinner.
Toppings
1 grilled chicken breast, diced
3 slices cooked 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
Print
What’s your favorite pizza or toppings?
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Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.
