White Pizza with Chicken and Zucchini
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Crust:2 1/4 to 2 1/2 cups flour1 pkg. (21 grams) active dry yeast1/2 c. grated Parmesan cheese1/2 tsp. salt1/2 tsp. pepper1 c. warm water1/2 1 medium zucchini, grated or shreddedSauce:1/3 c. onion, finely chopped2 cloves garlic, minced1 tbsp. butter or margerine1 tbsp. flour1/8 tsp. white pepper1 c. milk1/2 chicken bouillon cube OR 1/4 tsp. instant granules1/4 c. grated Parmesan cheeseToppings:1/2 1 med. zucchini grated or shreddedMozzarella cheese (I used about 1 1/2 c.)2 chicken breasts, sauteed and chopped into bitesize pieces1 med zucchini, diced and sauteed
To make the crust:
Preheat oven to 425 F. Combine 1 cup of flour, yeast, Parmesan cheese, salt and pepper. Mix well. Add grated zucchini and water. Mix until almost smooth, then gradually stir in enough remaining flour to make a soft dough. Knead on a floured surface for 2-3 minutes. Roll or pat into pan that has been greased and sprinkled with cornmeal. Prick bottom with a fork. Bake for 8 minutes.
To make the sauce:
In a saucepan cook the onion and garlic in margerine or butter until onion is tender, but not brown. Stir in flour and pepper. Add the milk and bouillon all at once. Cook and stir until slightly thick and bubbly. Stir in Parmesan cheese.
Saute diced chicken breasts until cooked through, saute chopped zucchini lightly (to desired texture - will remain firm in oven).
Spread Parmesan sauce on crust, then top with remaining grated zucchini and mozzarella. Add chicken and diced zucchini. Bake another 10-12 minutes, until cheese is melted and just beginning to brown.
Makes 8 servings.
**A note to parents: The zucchini does not change the texture of the crust or the sauce... if you peel it before grating it, your kids will never know it's there! The sauce is fairly rich, so one piece is enough!
Number of Servings: 8
Recipe submitted by SparkPeople user MRSKS2009.
Preheat oven to 425 F. Combine 1 cup of flour, yeast, Parmesan cheese, salt and pepper. Mix well. Add grated zucchini and water. Mix until almost smooth, then gradually stir in enough remaining flour to make a soft dough. Knead on a floured surface for 2-3 minutes. Roll or pat into pan that has been greased and sprinkled with cornmeal. Prick bottom with a fork. Bake for 8 minutes.
To make the sauce:
In a saucepan cook the onion and garlic in margerine or butter until onion is tender, but not brown. Stir in flour and pepper. Add the milk and bouillon all at once. Cook and stir until slightly thick and bubbly. Stir in Parmesan cheese.
Saute diced chicken breasts until cooked through, saute chopped zucchini lightly (to desired texture - will remain firm in oven).
Spread Parmesan sauce on crust, then top with remaining grated zucchini and mozzarella. Add chicken and diced zucchini. Bake another 10-12 minutes, until cheese is melted and just beginning to brown.
Makes 8 servings.
**A note to parents: The zucchini does not change the texture of the crust or the sauce... if you peel it before grating it, your kids will never know it's there! The sauce is fairly rich, so one piece is enough!
Number of Servings: 8
Recipe submitted by SparkPeople user MRSKS2009.
Nutritional Info Amount Per Serving
- Calories: 293.3
- Total Fat: 5.4 g
- Cholesterol: 30.3 mg
- Sodium: 706.4 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 2.5 g
- Protein: 22.4 g
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