1 pound pizza dough (I used half of my favorite pizza dough recipe)
1 Tbsp butter
1 garlic bulb
2 Tbsp all purpose flour
pepper, to taste
3/4 cup fat free evaporated milk
1/4 cup Parmesan cheese, finely grated or shredded
1 cup cooked chicken, shredded
Red onion, diced, to taste
8 oz Mozzarella cheese
herbs of choice, to taste (parsley, oregano, bail, thyme, rosemary, etc.)
Directions:
Roast the garlic: Preheat oven to 350 degrees.
Cut 1/4" of the head of the bulb off.
Place the garlic bulb on a sheet of tin foil and drizzle 1 tsp.
olive oil on the top cut off portion.
Scrunch foil up around the garlic and place on a baking sheet.
Bake for 20-25 minutes. Remove from foil and allow to cool. Once cool,
squeeze the roasted cloves.
Mince 8 cloves and set aside for this recipe.
Store the rest in a ziploc bag in the refrigerator.
Preheat oven to 450 degrees. In a small saucepan melt butter over medium heat.
Add roasted garlic and saute for 1 minute.
Add flour and mix until blended, cook for 1 minute.
Slowly whisk in the evaporated milk and pepper.
Cook for 3 minutes, or until it thickens.
Remove from heat and stir in Parmesan.
Transfer the dough to your shaping surface, lightly sprinkled with cornmeal.
(a pizza peel or parchment paper) Shape the dough with lightly floured hands.
Spread white sauce over dough. Top with chicken, onions, and cheese.
Bake 17 minutes or until the crust is golden brown and the cheese is bubbly.
Sprinkle with herbs. Serve immediately.
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