Ingredients
Scale
- 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
Instructions
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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.
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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.)
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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.
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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.)
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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.
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Bake in preheated oven for 15-20 minutes, until cheese is melted and bubbly and crust is brown around the edges.
- Prep Time: 40
- Cook Time: 20
- Category: Main