Sunday, September 22, 2013

Chicken Bacon Pizza with White Sauce



I spent my Saturday in the kitchen making pizza. I was in the mood to try something different. It was, admittedly, a bit time consuming. But the end results were soooo good!! It was the first time I’ve ever made a white sauce for pizza and I think it turned out awesome. I will certainly be making this again.

I began by making the pizza dough (I made 2 pizzas). You can use any type of pizza dough you would like. Store bought, whole wheat, etc.. I made gluten free pizza dough. Sierra said she thought it was perfect for this pizza. I’ve made the gluten free pizza dough several times and always like it as alternative to whole wheat.


Gluten Free Pizza Crust Recipe
Makes 1- 12 inch crust

2/3 cup warm water
1T yeast
½ t sugar or honey
2/3 cup brown rice flour
½ cup + 2 T tapioca flour
2t xanthan gum
½ t salt
1t Italian seasonings
½ t oregano
1 egg
1t olive oil
1t cider vinegar

In a small bowl combine warm water, yeast and sugar (or honey). Set aside to get foamy. In a mixer bowl stir together (with a spoon) flours, xanthan gum, salt Italian seasonings and oregano. Add egg, olive oil, cider vinegar and yeast mixture. Using regular beaters (not dough hooks) mix it up for about 3 minutes. Dough should be very soft (sticky soft).

Line a pizza pan with parchment paper (you can cut it to the round size). Put dough in center of pan and using your hands (use extra flour on your hands to prevent sticking), press the dough to the sides of the pizza pan (approx. 12 inch pan).

Bake at 425 for 10 minutes. Let cool for a few minutes.

Add sauce and toppings and bake for another 20 to 25 minutes.

If you’d like to make a whole wheat pizza crust here is my favorite recipe: http://www.thefamilyhomestead.com/wwpizzacrust.htm

 
While the crusts were baking I made the sauce:

White Pizza Sauce
Enough sauce for 2 12-inch pizzas

4oz cream cheese
4T butter
½ cup whole milk or half n half
6T parmesan cheese
¾ cup Ranch dressing

In a saucepan combine softened cream cheese and butter. Heat and stir until smooth and combined. Add milk and heat slowly, stirring until combined. Add parmesan cheese and stir. Add ranch dressing and stir and heat until warm. Remove from heat, use to make your favorite pizza!

 
With the crust done and the sauce made I was ready to tackle the pizza…..


BBQ Chicken Pizza with White Sauce
for 2 - 12 oz pizzas

½ lb boneless, skinless chicken, cubed
2 to 4T bbq sauce
½ lb bacon, cut into pieces, cooked & drained
Pizza Toppngs: onions, sliced tomatoes, spinach (you can add any type of toppings you would like)
White Pizza Sauce
Mozzarella cheese
Pizza Crust of your choice (could be store bought if you would like)

In a frying pan heat a little oil (I used coconut oil but olive oil would work too). Add chicken pieces and cook until chicken is no longer pink. Drizzle bbq sauce over chicken and stir to coat. Remove from heat and set aside.


To assemble pizza:

Spread white sauce on pizza crust. Top with chicken, bacon and veggies of your choice. Sprinkle cheese on top. Bake at 425 for 20 to 25 minutes.

Here it all is in pics…
 
The prebaked crust ready for toppings…



The ingredients for this pizza ready to go… the chicken, bacon, sliced onions, sliced tomatoes, greens (this was a mix I had purchased of spinach, baby kale & chard, but any type of greens would work), and sauce in the pan…



After spreading the sauce on the pizza I topped it with the chicken and bacon….




Then the onion, tomato and greens



Top with mozzarella cheese:




Bake at 425 for 20 minutes and serve…


Enjoy!!

 


5 comments:

  1. Oh my goodness! That looks fabulous.

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  2. This looks so great, thanks for sharing! I love the new fall photos in your blog header, too, very nice ;)

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  3. This has NO rise time? Is it more like a thin-crust pizza or a regular crust?

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    Replies
    1. No rising time.. and it is a regular crust... :)

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  4. We had this tonight (our own ranch sauce though) and loved it. Major question though - we have a family of 5 and usually make 2 pizzas. Is this a GF recipe that can be doubled? I know many of them can't, so hoping this isn't one of those...

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