Lighter Chicken, Mushroom and Caramelized Onion White Pizza


  • 1 lb. refrigerated fresh pizza dough
  • 1 tbsp. yellow cornmeal
  • 2 tbsp. butter, divided
  • 1 red onion, sliced thin
  • 2 tsp. garlic, minced 
  • 2 tbsp. all-purpose flour
  • 1/4 tsp. salt
  • 1/2 tsp. black pepper
  • 3/4 cup reduced-fat milk
  • 1/4 tsp. red pepper flakes
  • 1/2 cup Parmesan cheese, grated
  • 1 tbsp. yellow cornmeal
  • 1 1/2 cups shredded boneless, skinless roasted chicken breast
  • 1/4 cup mushrooms, sliced
  • 1 tsp. dried oregano
  • 1 tbsp. scallions, chopped
  • 1 tsp. dried parsley                

Preheat oven to 450 degrees F. Sprinkle cornmeal over a baking sheet. Roll out the pizza dough so it is the same size as the baking sheet. Transfer the dough to the baking sheet and set aside.

Melt 1 tbsp. butter in a medium saucepan. Add sliced onion and cook over medium heat, stirring often, until onions are softened and caramelized. Remove from heat and set aside.

Meanwhile, melt remaining 1 tbsp. butter in another saucepan over medium heat. Add garlic and cook 30 seconds, stirring constantly. Add flour, salt and pepper. Stir constantly with a whisk for 1 minute. Continue stirring while gradually adding the milk. Whisk until sauce begins to thicken, about 3 minutes. Turn off heat and add Parmesan cheese and red pepper flakes. Stir until cheese melts.

Spread the cheese sauce over the dough, leaving a 1/2-inch border. Top with chicken, mushrooms and caramelized onions. Bake on bottom oven rack for 17 minutes or until crust is golden. Sprinkle with oregano, scallions and parsley. Serve.
by The Savvy Kitchen