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This Chicken Pizza with Creamy Garlic Sauce sure is a family pleaser! This is the white sauce pizza I promised you. This chicken Pizza will have everyone going back for seconds! I used the same crust as the California pizza.
You may have noticed my recipe posting is a little slow. Four classes in summer keeps me on my toes and the first two weeks of it have been a whirlwind. Hope you like the pizza – we sure did!
Ingredients for California Pizza Dough:
3/4 cup warm water
1 Tbsp active dry yeast
1/2 Tbsp honey
1 1/2 Tbsp olive oil
2 cups plus 2 Tbsp all-purpose flour
3/4 tsp salt
Ingredients for Creamy Garlic Pizza Sauce:
2 Tbsp butter
2 Tbsp flour
1 1/4 cup milk
1/4 tsp salt
1/8 tsp pepper
2-3 garlic cloves, minced
2 Tbsp fresh basil, finely chopped
1/4 cup parmesan cheese, shredded
Ingredients for Toppings (what I used):
Mozzarella cheese (12 slices or grated)
1 large chicken breast, sautéed and diced
2 medium tomatoes, diced
2 Tbsp basil, coarsely torn
5 medium mushrooms, sliced
How to Make California Pizza Dough:
Making pizza dough in a bread-maker makes it sooo easy!
1. Add water and yeast and let it stand a few minutes.
2. Add the remaining dough ingredients in the bread-maker in the order they are listed and put it on the dough setting.
Mine takes about an hour. The dough will be sticky and it will be easy to work with once it’s oiled.
Using a mixer or kneading by hand:
Put 3/4 cup warm water in a large bowl, add 1 Tbsp of dry yeast and let stand for a few minutes. Add 1/2 Tbsp honey and 1 1/2 Tbsp olive oil. Add 2 cups plus 2 Tbsp flour, then the 3/4 tsp salt and mix until well-combined (use a dough hook on speed 2 with a mixer).
The dough should be sticky. Cover with plastic wrap and leave in a warm place until doubled in volume.
Prep the Sauce while the dough is rising since it will need time to cool down:
1. Melt 2 Tbsp butter in a small saucepan over medium heat. Whisk in 2 Tbsp flour until well mixed.
2. Gradually whisk in 1 1/4 cup milk. Next, add 1/4 tsp salt, 1/8 tsp pepper, 2-3 cloves minced garlic and 2 Tbsp fresh basil.
3. Mix in 1/4 cup parmesan cheese and stir until the cheese has melted and the sauce is well blended.
4. Remove from heat. It will thicken more as it stands.
Once the dough is ready:
Preheat the Oven to 425 ˚ F.
1. Drizzle another 2 Tbsp oil onto a large baking sheet. Transfer the dough onto the large oiled baking sheet and turn it a couple of times to make sure the dough is covered in oil.
2. Roll the dough out in the large cookie sheet. (I use my handy “Chef Roller“ for this job. It saves a potentially messy step (transferring the dough after it’s rolled out) and you don’t have to clean your counter tops afterwards.
3. Start by spreading on the white pizza sauce. Next, spread on the cheese, chicken, tomatoes, mushrooms and basil.
4. Bake at 425 ˚ F for 13-14 minutes or until the crust is crisp and toppings are cooked. Set the oven to Broil and bake another 2 minutes or until cheese begins to golden.
Now, marvel at your masterpiece! Your family will be so impressed and it’s really easy.
Chicken Pizza with Creamy Garlic Sauce
Ingredients
Ingredients for California Pizza Dough:
- 3/4 cup warm water
- 1 tbsp active dry yeast
- 1/2 tbsp honey
- 1 1/2 tbsp olive oil
- 2 cups plus 2 tbsp all-purpose flour
- 3/4 tsp salt
Ingredients for Creamy Garlic Pizza Sauce:
Ingredients for Toppings (what I used):
- Mozzarella cheese, 12 slices or grated
- 1 large chicken breast, sautéed and diced
- 2 medium tomatoes, diced
- 2 tbsp basil, coarsely torn
- 5 medium mushrooms, sliced
Instructions
- Add water and yeast to the bread maker and let it stand a few minutes.
- Add the remaining dough ingredients in the bread-maker in the order they are listed and put it on the dough setting.
- The dough will be sticky and it will be easy to work with once it's oiled.
Using a mixer or kneading by hand: Put warm water in a large bowl, add the yeast and let stand for a few minutes. Add honey and olive oil. Add flour, then the salt and mix until well-combined (use a dough hook on speed 2 with a mixer).
- The dough should be sticky. Cover with plastic wrap and leave in a warm place until doubled in volume.
Prep the Sauce while the dough is rising since it will need time to cool down:
- Melt butter in a small saucepan over medium heat. Whisk in flour until well mixed.
- Gradually whisk in milk.
- Add salt, pepper, garlic and basil.
- Mix in Parmesan cheese and stir until the cheese has melted and the sauce is well blended.
- Remove from heat. It will thicken more as it stands.
Once the dough is ready: Preheat the Oven to 425°F.
- Drizzle another 2 tbsp oil onto a large baking sheet. Transfer the dough onto the large oiled baking sheet and turn it a couple of times to make sure the dough is covered in oil.
- Roll the dough out in the large cookie sheet.
- Spread on the white pizza sauce.
- Spread on the cheese, chicken, tomatoes, mushrooms and basil.
- Bake at 425°F for 13-14 minutes or until the crust is crisp and toppings are cooked. Set the oven to Broil and bake another 2 minutes or until cheese begins to golden.
Thank you so much for the garlic sauce recipe! It was fantastic! I will definitely be making this again and again!!!
I’m so glad you enjoyed it! 🙂
This homemade crust is the best I’ve tried so far. My hubby really loved it. Said it was better than take out. thank you
Great, I always welcome a good report :).
Made this for dinner today and you were right, my family was impressed. 🙂 My husband came in from the garage, where he was working with his brothers(they didn’t want to eat inside) and said, “that was something! Except I think I had too much of it”. Thanks for the recipe:) Will be making this again for sure.
Great, I’m glad your family liked it. I just made it last week and it was gone in one sitting :).
What size is your baking sheet? 9×13 or larger?
I used 11 x 17.
This is probably one of the recipes from your site I make most often. It’s delicious and really simple to make. I also used these ingredients, with the exception of substituting ground turkey for the chicken, to make lasagna. We loved it! Thanks so much, Natasha.
That sounds really good; ground turkey… Yum!
Natasha, would this recipe work fora fire baked pizza, on a pizza stone? ever heard of such a thing like fire baked pizza? While my husband and I went to Italy for our honeymoon, we discovered a little bakery near our hotel and they had the MOST amazingly delicious fire baked pizza!! They spoke no English but my husband made an attempt to speak Italian and it worked. When we left that city, we regretted not finding out the recipe (and the sauce, it was white) for the dough.. and are now on a quest to find a good recipe keeper for fire baked pizza. Thanks! I will be trying this recipe tomorrow regardless.
I haven’t tried that but am so curious now. Let me know if you do fire bake it. I wonder if it would be a similar effect in the BBQ? I don’t have an outdoor oven like the one you are describing.
So.. this dough recipe certainly does not work for a fire bake pizza.. but Mondako type flour does. We don’t have an outdoor oven but what we do use is a pizza stone and a grill.. You can use either a charcoal (what we used) or a gas grill. Bring the grill and the stone to a temp of 450-500 degrees. It doesn’t take very long since the Mondako flour will create a thin crust. It is delicious. I used the same sauce as you.
Thank you! That’s definitely something I would like to try.
I would like to make the sauce for the chicken pizza ahead. How long can it keep in the fridge and can you freeze it? Thanks
I haven’t tried either one; I’ve always used it right away, but I bet it would refrigerate well for 1-3 days. I’m not sure about freezing though; not sure if the texture will change.
for some reason y dough didnt come out sticky. what am i doing wrong?
Hi Luba, did you use a breadmaker? Did it rise well and turn out in the end or was the dough tough?
absolutely delish! just made it and cant stop eating it!! thank you natasha!
Found this blog in a search for a white sauce chicken recipe and we’re making it now! Smells great and the sauce was so easy to make! Thanks for sharing, I +1’d it. =)
You’re welcome. Hope you enjoy it 🙂
Thank you Natasha! The pizza turned out soo good! Loved it 🙂
Thank you for all the wonderful recipes Natasha! I really enjoy reading your blog 🙂 I have a question for you, I don’t have a bread machine so I wanted to use my kitchen aid for the dough. You said to cover it and put in a warm place. I’m assuming the oven? Should the oven be preheated? If yes, what temp? Oh and how long does it take for it to double in size. Sorry for the million questions. I’m just thinking if I will have time to make it for my guests tonight. Thank you very much! 🙂
Preheat it to about 90 degrees F. I’m not sure how long it takes in the oven since i usually make the dough in the breadmaker. My guess would be about 45 min.
Thanks for posting wonderful recipes Natasha. I tried your banana bread and plan to try the pizza.
Hi Natasha I to made your banana bread it is the best, and i am making the pizza today thanks for the recipes love them.
Hi Natasha,
Do you have a recipe for ‘Chinahu’? I don’t know how to write it but it sounds something like that.
I’ve never heard of it. sorry.
I think she’s talking about the Russian version of chili. Really hearty n delicious. Chinahi.
Viktoriya, do you have a good recipe for that? I’d love to try it!
I don’t but my aunt makes it for every family gathering! I always eat 2 bowls, I’ll get it from her.
Thank you so much!
Any tips on rolling out the dough the complicated way? (if I dont have the little roller device :)) I tried making it and it was difficult rolling out the dough, it kept ripping :/ also about the yeast.. is 1 Tbsp not too much yeast? the dough seemed to have too much of the yeast flavor, like you can actually really taste it, the pizza tasted good, just the yeast flavor was a bit overwhelming. i mentioned it to my mom and she says a teaspoon should have been plenty. but maybe there’s a reason u put a Tbsp? just thought i’d check. 🙂
Coat lightly with oil, then roll it out on a non-stick surface and transfer it. I’ve found if I put too much oil on the dough, it seems to tear more. I’ve always used 1 tbsp of yeast and had great results so I never tried using less. It’s a fairly thin crust pizza, so I never noticed the yeast. Did your crust thickness look like what is in the photos above? 1 tsp sounds like it wouldn’t be enough, but if you try it, do let me know.
Hi Natasha, this pizza looks soooo good. I rather have white sauce then red sauce on my pizza. But I have a Q, when ever I make my pizza with mushrooms they sweat in the oven and by the time the pizza is done its full of mushrooms juice. I see your pizza is mushroom juice free 🙂 Is there something I’m missing?…..And keep up on the good/hard work on your schooling. I know it might take time to post, but I always come back to see your next meal. 🙂
I have issues with tomatoes juicing, not mushrooms. I don’t mind the juicy tomatoes, but you can squeeze the juice before you dice them for tomatoes. I’m not sure what to tell you about mushrooms. My mushrooms tend to dry out instead of getting juicy 🙂
Do you wash your mushrooms? because they absorb water like a sponge & that will make them juicy. Mushrooms should be wiped w/damp paper towel, or thin layer of skin should be removed w/knife.
I wipe them with a lightly damp towel (sometimes I cheat and wash them if it’s for a sauce that’s juicy anyway). But yes you are right about mushrooms absorbing water.
Thank you, Natasha – this pizza got rave reviews from my family and guests! 🙂
This pizza was incrediable! Just delicous!!!!!!!!!!!!!!!! Thanx girl!
You’re welcome Julie! I’m glad you enjoyed it 🙂
Looks so yummy! thank u!!!!!!!!!!!!!Can you post some pork chop recipes!?
Homemade pizza is the best! This one looks fantastic. Are you getting close to graduating?
1 year to go! I’ll be half-way done at the end of my summer semester – yay!! 🙂
You’re getting close! I’m sure you’re ready to be done with school!