Chicken and Cranberry Pizza with White Pizza Sauce
This luscious white pizza becomes a 30-minute meal if you use store-bought pizza dough and alfredo sauce!
Servings Prep Time
4-6 40minutes
Cook Time
20minutes
Servings Prep Time
4-6 40minutes
Cook Time
20minutes
Ingredients
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.