Description
If you love chicken fettuccine Alfredo, then you will love this handheld pizza version!
Ingredients
- 1 pound Pizza Dough
- 2 teaspoons Extra Virgin Olive Oil
- 2 Tablespoons Shallot, Minced
- 1 clove Garlic, Minced
- ½ teaspoons Kosher Salt
- ¼ teaspoons Black Pepper
- 2-½ teaspoons All-purpose Flour
- ¾ cups Skim Milk Or Milk Of Choice, Room Temperature
- 1 cup Part Skim Mozzarella, Shredded
- ¾ cups Fontina Cheese, Shredded
- 1 cup Cooked Chicken Breast, Sliced
- 1 Tablespoon Fresh, Flat-leaf Parsley, Chopped
Preparation
Preheat oven to 450 F and spray a baking sheet or pizza stone with cooking spray. Roll out your pizza dough and put it on the pan.
In a small saucepan over medium high heat, heat the oil. When the oil is hot add the shallot and cook for 1 minute. Add the garlic, salt, and pepper and cook for another 30 seconds. Add the flour and whisk everything together as you cook for another 30 seconds.
Slowly pour in the milk whisking the sauce as you pour. Continue to whisk the sauce for another 2-3 minutes until the sauce has thickened. Pour the sauce over the top of the pizza dough. Top the pizza with the mozzarella and Fontina cheese and the sliced chicken.
Bake for 10-15 minutes until the crust is golden and the cheese is bubbly. Remove from the oven and top with the chopped parsley. Serve immediately.
