White Pizza

Tim bought me a dough docker after I showed him the guy at Costco using it to poke holes in the pizza dough.  I was supper excited to try it out because trying to poke dough bubbles in a hot oven with a fork is just asking for burnt knuckles. The dough docker prevents the bubbles from even forming.

Ingredients 

1 rotisserie chicken-skinned and chopped  

16 oz jar of artichoke hearts-drained 

1 12 oz can of chopped olives 

4 tbs butter 

1 small onion chopped 

1 tbs minced garlic 

1/4 cup all purpose flour

1 cup chicken broth 

1/2 cup of dry sherry 

1/2 cup heavy cream

2 cups shredded Parmesan

coarse ground black pepper to taste 

1 store bought or home made pizza crust

The sauce in this recipe should look familiar. I used it for the Chicken and Broccoli recipe.

In a sauce pan, melt butter and onions.  Let onions begin to brown and add garlic.  Let cook until onions are caramelized.  Add the all purpose flour and cook for about 1 minute.  Whisk in the chicken broth, dry sherry and heavy cream.  Add 1 cup of the Parmesan cheese and black pepper.  

Preheat oven to 400 degrees.  

Roll out dough and either use a dough docker to add the vent holes or a butter knife.  Top with white sauce, artichoke hearts, chopped chicken, olives and the 1 cup remaining Parmesan cheese.  Bake for 15 to 20 minutes until dough is golden brown.  Let stand 5 minutes before serving.