Creamy Chicken Pizza Topping Recipes

GOURMET CHICKEN PIZZA

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a pizza pan or medium baking sheet.
• Place chicken in a large skillet over medium-high heat. Cook until no longer pink, and juices run clear. Cool, then either shred or chop into small pieces.
• Unroll dough, and press into the prepared pizza pan or baking sheet. Bake crust for 7 minutes in the preheated oven, or until it begins to turn golden brown. Remove from oven.
• Spread ranch dressing over partially baked crust. Sprinkle on mozzarella cheese. Place tomatoes, green onion, and chicken on top of mozzarella cheese, then top with Cheddar cheese. Return to the oven for 20 to 25 minutes, until cheese is melted and bubbly.

WHITE PIZZA SAUCE

Steps:

• Heat butter and olive oil in a small saucepan over medium heat; cook and stir onion and garlic until tender and fragrant, about 1 minute. Add flour and whisk until flour is lightly browned and onion is translucent, 2 to 3 minutes.
• Mix milk, Parmesan cheese, basil, oregano, salt, and black pepper into onion mixture. Cook, whisking continuously, until cheese is melted and sauce has thickened slightly, about 5 minutes. Remove from heat.

WHITE PIZZA SAUCE

Steps:

• Gather the ingredients.
• Melt the butter in a medium saucepan over low heat. Add the flour, stirring with a fork until the mixture is thick and pasty.
• Turn up the heat to medium-low and then slowly add in the milk, whisking it all together and stirring constantly to avoid lumps.
• Add the Italian seasoning (or basil and oregano), garlic powder, salt, and pepper. Allow your sauce to simmer for 3 to 4 minutes, or until it has thickened.
• Stir in the freshly grated Parmesan cheese until the cheese has melted and is well incorporated. Your white sauce will thicken further as it cools, so add a bit more milk if needed and, conversely, don't worry if it seems too thin while on the stovetop over the heat.
• Use to top your favorite pizza crust or pasta.

CREAMY CHICKEN MARSALA PIZZA

Steps:

• Heat oven to 400°F. Spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough in pan; press dough to edges of pan. Bake 11 to 14 minutes or until golden brown.
• Meanwhile, heat 1 tablespoon of the oil in 10-inch skillet over medium-high heat. Add chicken; cook about 7 minutes, turning frequently, until lightly browned. Remove chicken from skillet; cut into 1/4-inch pieces. Set aside.
• To same skillet, add remaining 1 tablespoon oil and the butter. Add onions and mushrooms; cook over medium-high heat about 7 minutes, stirring frequently, until tender. Stir in garlic; cook 1 minute longer. Stir in wine; cook 4 to 5 minutes, stirring occasionally, until wine is reduced by half (about 6 tablespoons). Stir in whipping cream, parsley, salt, pepper and chicken. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until mixture is thick and creamy.
• Sprinkle pizza crust with 3/4 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese. Spoon chicken mixture evenly over cheeses. Top with remaining cheeses. Bake 10 to 12 minutes longer or until cheeses are melted and crust is golden brown.

GRILLED CHICKEN & BACON PIZZA WITH GARLIC CREAM SAUCE

Steps:

• Preheat oven to 450.

CREAMY CHICKEN ENCHILADA PIZZA

Steps:

• Preheat oven to 400°. Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan. Bake 5 minutes., Meanwhile, in a small saucepan, combine cream cheese, 1/2 cup cheese, cumin, garlic powder and salt over medium heat; cook and stir for 5 minutes or until blended. Remove from heat. Add chicken; toss to coat. , Spread over crust. Drizzle with salsa and enchilada sauce; sprinkle with remaining cheese. Bake until crust is golden and cheese is melted, 8-12 minutes longer. Serve with toppings of your choice.

HOMEMADE CHICKEN BACON PIZZA

Steps:

• In a large mixing bowl, add the water, yeast, sugar, salt, and olive oil. Allow mixture to stand for 5 minutes.
• Add one cup of flour, and mix to combine. Add another cup of flour, and mix thoroughly.
• Mix for 1 to 2 minutes. The dough should be the consistency of cake batter.
• Add another cup of flour, and mix well.
• Add flour until very thick and you can't mix it by hand very well.
• Sprinkle some flour on your table, and turn the dough onto the table. Knead the dough by hand until it is smooth and elastic, adding flour as needed. This should take 6 to 10 minutes of kneading.
• Place the dough back in the bowl, cover it with a towel, and let it rise in a warm place for 15 to 60 minutes. (This time varies a lot for me -- I just let it rise according to how long it is until dinner time).
• While the dough is rising, make the creamy spinach sauce. Recipe below.
• Preheat oven to 375 degrees F.
• Divide the dough in half. Roll half of the dough out on a pizza stone. Bake for 10 minutes. Roll out the other half of the dough on another stone while the first is baking.
• After the 10 minutes of bake time, switch out the dough. Bake the second dough for 10 minutes, too. After you have pre-baked the crust, top with about a cup of the creamy spinach sauce and half of the cheese, chicken, mushrooms, and bacon.
• Bake for another 15 to 20 minutes, until the cheese is bubbly and the edges start to brown. Repeat with the second pizza.

CREAMY CHICKEN PIZZA TOPPING

Steps:

• Cook chicken breast in oven for 30 minutes at 180°C / 350°F or grill until cooked through. You can of course use leftover chicken.
• Melt butter over gentle heat in a small saucepan and stir in flour until mixed well.
• Stir in milk gradually and continue to stir until it has reduced just a little, not much just a minute or two.
• Reduce temperature to low and stir through cheese until it has just melted and remove from the heat.
• Stir through the pineapple juice and stir rapidly to get it back to a thinner consistency.
• Coarsely cut the chicken into cubes roughly 1cm (little under 1/2") across and add to the cheese sauce and mix through.
• Stir through pineapple, onion, garlic, parsley, chives and sage. Place in the refrigerator 30 minutes while you prepare the oven/grill or alternatively it can be done in advance.
• Spread the base with the tomato paste or your favourite pizza sauce and then evenly spread the chicken mixture over the top.
• Sprinkle the remaining 1/2 cup of mozzarella over the top and cook as per your preferences until the cheese is melted through etc.

GARLIC PIZZA SAUCE

Steps:

• In a small saucepan over medium-low heat, place the olive oil and the minced garlic. Cook for 1-2 minutes, whisking constantly so the garlic doesn't brown. Add the Italian seasoning, salt and pepper and stir.
• Sprinkle in the flour and whisk quickly until it is a thick paste. Let cook and bubble for another 1-2 minutes.
• Stir in the half and half 1/2 c. at a time, whisking constantly. Add the Parmesan cheese and stir, then turn the heat to low and let simmer 5-10 minutes to thicken. Serve warm or refrigerate in an airtight container for up to 5-7 days until ready to use.

CHICKEN AND BACON PIZZA

Steps:

• In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
• Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.
• Place pizza stone in oven 8" from the broiler element and preheat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F.
• If using chicken breasts, heat medium skillet with 1 tbsp olive oil over medium heat. Season with Emeril's Essence and cook in skillet for 4 minutes on each side until completely cooked through and shred. If using rotisserie chicken, just shred, add the seasoning and set aside.
• In a medium skillet, cook the bacon over medium heat until fat is rendered and crisp. Place on paper towel-lined plate and reserve 1 tbsp bacon fat.
• In same skillet over medium heat, add butter. Add shallot and cook for about 2 minutes. Add garlic and cook for another 30 seconds. Add flour and cook for about 1 minute, or until bubbly.
• Slowly whisk in cream and chicken stock and cook for about 1 minute or until thickened. Add Italian seasoning and 1/4 cup Parmesan cheese and stir to combine. Remove from heat and set aside.
• Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
• Spread a light layer of the garlic cream sauce over the dough, leaving about 1 inch around the edges untouched. Spread the cooked chicken and bacon throughout the pizza. Add the mozzarella, cheddar and remaining Parmesan cheese on top.
• Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown.