We love pizza in this house.  It’s one of our favorite “naughty” foods(others include burgers, brats and milkshakes).  But sometimes we’re just not in the mood for the traditional greasy, tomato-based sauce variety.

On a day like that, we like to mix things up by making a healthy home-made version.  The chicken & herb white sauce pizza features a sauce made with pecorino Romano- a hearty, salty Italian cheese made from sheep milk.  Layered with shredded chicken and red onions, topped with a trio of herbs, this light & refreshing pizza is a welcomed change from most greasy pizza chain pies.  Enjoy!

2 tablespoons all-purpose flour
1/2 teaspoon freshly ground pepper
3/4 cup 2% reduced fat milk
1/2 cup grated fresh pecorino Romano cheese
1 tablespoon yellow cornmeal
1 1/2 cups cooked, shredded boneless chicken breast
1/4 cup diced red onion
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley

Preparation:

1. Preheat oven to 425 degrees.
2. Season chicken with salt and pepper.  Fully cook chicken. (I pan fried ours.)  Shred cooked chicken, set aside.
3. Melt butter in a medium saucepan over medium heat.  Add garlic.  Cook 30 seconds, stirring constantly.  Add flour and pepper.  Cook 1 minute, stirring constantly with a whisk.  Gradually add milk, stirring constantly with a whisk.  Cook 3 minutes or until thick and bubbly, stirring constantly with a whisk.  Remove from heat, add cheese, stir until it melts.  Set aside, covered to keep warm.
4. Make dough according to directions.  Sprinkle baking sheet with cornmeal, spread dough out onto baking sheet into desired shape (circle or rectangle) and prebake dough in oven for 2-3 minutes.
5. Spread white sauce over prebaked dough, leaving a 1/2 inch border.  Top with chicken and onion.  Bake at 425 degrees for 18-20 minutes or until crust is golden.  Sprinkle with herbs.

Note: This is a modified version of a Cooking Light recipe.  Original recipe can be found here.

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