Chicken and Cranberry Pizza with White Pizza Sauce

This luscious pizza is covered with a homemade white pizza sauce, chicken, caramelized onions, dried cranberries, and two kinds of cheese.Your pizza dreams just came true.

I should tell you right now that this is not your average Weary Chef recipe. As written, it’s not quick or easy. The idea for this white pizza recipe hit me one day, and it all sounded so good that I wasn’t adding up all the time it would take to make. As it turns out, it takes a while to make pizza dough and alfredo pizza sauce from scratch, cook chicken, caramelize onions, and then bake the pizza when it’s finally assembled. Was it worth it? Yes. Is there a way to get these delicious pizza into your mouth without all that work? Definitely. When my hungry husband waited an hour for this pizza to be ready, he suggested the shortcut of ordering delivery next time. While that is certainly an easier way to do it, that’s not the shortcut I had in mind. (Besides, sometimes it takes an hour for pizza delivery!) All you need to do is buy pre-made pizza dough and/or alfredo sauce to cut out most of the work on this one. With those two shortcuts, you’ll be eating {almost} homemade white pizza in about a half hour! I actually don’t usually order white pizza because I think it’s going to be way too rich. This version only has a thin layer of white pizza sauce, and it is made with only a small amount of butter and regular milk. That’s not guilt inducing at all! Another reason I usually prefer tomato sauce pizzas to white versions is that I love the tangy sauce. Instead of tomatoes, the dried cranberries at tartness to this white pizza, which is a tasty contrast to the other rich toppings. Whether you make this from scratch or with the suggested shortcuts, I’m sure this white pizza recipe will be a hit at your house!

Chicken and Cranberry Pizza with White Pizza Sauce

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This luscious white pizza becomes a 30-minute meal if you use store-bought pizza dough and alfredo sauce!

• Total Time: 1 hour
• Yield: 4-6

Ingredients

• 1 batch of pizza dough
• 3/4 lb. boneless, skinless chicken breasts
• seasoned salt
• 1/2 tbsp. butter
• 1/2 tbsp. flour
• 3/4 c. cold milk 2% or whole
• 2 tbsp. Parmesan cheese
• freshly ground black pepper
• 1/4 tsp. kosher salt plus another pinch
• 2 tsp. olive oil
• 1/2 large sweet onion thinly sliced
• 1/2 c. dried cranberries
• 3-4 slices provolone cheese about 4 oz.
• 1/2 c. crumbled feta cheese I use reduced fat

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Instructions

1. Lightly sprinkle both sides of chicken with seasoned salt. Spray a skillet with cooking spray, and heat over medium-high heat. Cook chicken approximately 7 minutes per side, until cooked through. Remove from heat, and slice into thin, bite-sized pieces.
2. Preheat oven to 450 degrees F. Roll or stretch dough to fit a full-sized baking sheet. (I line mine with a silicone mat to prevent sticking.)
3. Rinse and dry the skillet used for the chicken, and heat it over medium heat. Melt butter in the hot skillet, and whisk in flour. Very slowly stir in milk a tiny bit at a time, whisking constantly until smooth before adding more. When all the milk is incorporated, continue whisking often and bring to a simmer until thick and bubbly. Turn heat to low, and stir in parmesan, pepper, and salt. Turn off heat, and evenly spread white sauce over the dough.
4. Rinse and dry skillet again. Add olive oil to the skillet, and heat over medium-high heat. Add onions and a pinch of salt, and sauté. When the onions are starting to brown, stir in a couple tablespoons of water. Continue to cook until they are as caramelized as you like. (I cooked mine about 7 minutes total.)
5. Evenly spread chicken, onions and cranberries over the pizza. Tear provolone into 1″ wide strips, and arrange evenly over the toppings, and sprinkle feta evenly over the top.
6. Bake in preheated oven for 15-20 minutes, until cheese is melted and bubbly and crust is brown around the edges.

• Author: Andi
• Prep Time: 40
• Cook Time: 20
• Category: Main

Here are more alfredo recipes I think you’ll enjoy: