White Chicken Pizza

Serves 4


1 pound pizza dough (homemade or store-bought)
Olive oil
1 tablespoon unsalted butter
3 cloves garlic, minced
2 tablespoons flour
½ teaspoon pepper
¾ cup milk (low-fat or whole)
1 packet Savory Choice
2 ounces freshly grated Parmesan cheese, plus more for garnish
6 to 8 ounces cooked, shredded chicken breast
4 scallions, thinly sliced
1 tablespoon minced fresh thyme leaves


Preheat the oven to 450ºF and line a large baking sheet with parchment paper. Spray or brush the parchment very lightly with olive oil.

Coat a large mixing bowl with a bit of olive oil and place the dough in the bowl, turning to coat it with the oil. Let stand at room temperature for 20 minutes.

To make the sauce, heat the butter in a medium saucepan over medium-high heat. When the butter is melted and foamy, add the garlic and cook, stirring, for about 30 seconds. Sprinkle in the flour and cook, whisking continuously, for 1 minute. Add the milk and Savory Choice Chicken Demi Glace and continue to cook, whisking constantly, for 2 to 3 minutes, until the sauce is thick and smooth. Turn off the heat and stir in the grated cheese and pepper until the cheese is melted and fully incorporated into the sauce.

Split the dough into 2 equal sized pieces and spread each out into a thin round about 8 inches in diameter. Spread each round of dough generously with sauce, leaving a border around the edge of about 1 inch. Top the pizzas with the shredded chicken, dividing equally, and then sprinkle the scallions over the top.

Bake the pizzas in the preheated oven for about 15 minutes, until the edges are nicely golden brown. Grate additional Parmesan cheese over the top and sprinkle with the thyme. Cut into wedges and serve hot.