Chicken and Mushroom Pizza
Although Sicilian pizzas usually are served with red sauce, the thick crust also makes a wonderful foil for creamy pizza sauces.
Serves: 16Hands-on: 25 minutesTotal: 50 minutesDifficulty: Medium
- 1⁄4 cup plus 2 Tbsp. butter, divided
- 3 cloves garlic, pressed
- 1 Tbsp. minced fresh thyme
- 1 Tbsp. Dijon mustard
- 1 1⁄2 cups heavy cream
- 1 1⁄2 cups shredded Parmesan cheese, divided
- 1⁄2 tsp. salt
- 1 lb. sliced mushrooms
- 2 cloves garlic, peeled and minced
- 1⁄2 cup minced parsley
- 2 lbs. pizza dough
- 2 Tbsp. olive oil
- 2 Tbsp. cornmeal
- 3 cups shredded poached chicken breast
- 1⁄2 tsp. ground black pepper
- 1⁄2 cup shredded Asiago cheese
- 1 cup shredded mozzarella cheese
- In a heavy saucepan over medium heat, melt 1⁄4 cup butter. Add pressed garlic and thyme and cook for 2 minutes. Whisk in mustard and cream, stirring until well blended. Cook just until cream begins to bubble around the edges of the pan. Add 1 cup Parmesan cheese, stirring until sauce is smooth and cheese has melted. Stir in salt. Set aside to cool slightly
- In a large skillet or Dutch oven, heat remaining butter over medium-high heat. Add mushrooms and minced garlic and sauté 3 to 5 minutes. Add parsley and remove from heat. Set aside to cool.
- Preheat oven to 400°F.
- On a floured board, roll pizza dough into a rectangle. Coat an 11-by-16-inch oblong metal baking dish with olive oil and sprinkle with cornmeal. Press dough into pan, spreading it to the corners.
- Spread mustard mixture over the top of the dough. Top with shredded chicken, followed by the cooked mushrooms. Sprinkle with black pepper.
- Combine 1⁄2 cup Parmesan with Asiago and mozzarella. Spread evenly over the top of the chicken and mushrooms. Bake 20 to 25 minutes or until top is browned and bubbly. Cut into triangles with a sharp knife.