Creamy Chicken, Leek and Wild Mushroom Pizza
Creamy Chicken, Leek and Wild Mushroom Pizza
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Creamy Chicken, Leek and Wild Mushroom Pizza

  • Servings: 4
  • Prep Time: 10 MINS
  • Cook Time: 35 MINS

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Creamy Chicken, Leek and Wild Mushroom Pizza

Made With:

RANGER® Free Range Boneless Skinless Chicken Breasts

Directions

Step ONE
Place pizza stone, if using, on center oven rack. Preheat oven to 500°F. Melt 3 tablespoons butter in large skillet over medium heat. Add leeks and mushrooms and cook, stirring frequently, until tender, 7-10 minutes. Season with salt and pepper. Stir in chicken and thyme and cook additional 2 minutes, until chicken is warmed through
Step TWO
Transfer mushroom chicken mixture to plate and return skillet to heat. Add remaining butter and garlic. Cook garlic 1 minute, until fragrant. Sprinkle flour over skillet and stir until mixture is lightly browned, about 3 minutes. Slowly whisk in milk and bring to simmer. Continue cooking, stirring frequently, until sauce has thickened. Season with salt and pepper to taste. Remove from heat and stir in Parmesan.
Step THREE
Sprinkle cornmeal or semolina flour over pizza peel (or onto parchment-lined baking sheet if not using pizza stone). Work dough into 12” disk. Brush olive oil over pizza dough. Spread garlic sauce over pizza, leaving boarder for crust. Top with mushroom chicken mixture and top with fontina. Transfer pizza to stone (or place baking sheet in oven) and cook 8-10 minutes, until cheese is bubbling and crust is golden brown.

Ingredients

1 lb. RANGER® Free Range Boneless Skinless Chicken Breasts
  cooked and sliced or shredded
6 tbsp. unsalted butter, divided
3 large leeks, white and tender green portions only, halved lengthwise and sliced into 1/2“ pieces
8 oz. mixed wild mushrooms, sliced
  kosher salt
  freshly ground black pepper
1 tbsp. fresh thyme leaves
3 cloves garlic, minced
1/4 cup all-purpose flour
1 cup whole milk
1/2 cup grated Parmesan cheese
  Cornmeal or semolina flour, for dusting
16 oz. pizza dough (store bought or homemade), room temperature
1 tbsp. olive oil
8 oz. Fontina cheese, shredded

Directions

Step 1
Place pizza stone, if using, on center oven rack. Preheat oven to 500°F. Melt 3 tablespoons butter in large skillet over medium heat. Add leeks and mushrooms and cook, stirring frequently, until tender, 7-10 minutes. Season with salt and pepper. Stir in chicken and thyme and cook additional 2 minutes, until chicken is warmed through
Step 2
Transfer mushroom chicken mixture to plate and return skillet to heat. Add remaining butter and garlic. Cook garlic 1 minute, until fragrant. Sprinkle flour over skillet and stir until mixture is lightly browned, about 3 minutes. Slowly whisk in milk and bring to simmer. Continue cooking, stirring frequently, until sauce has thickened. Season with salt and pepper to taste. Remove from heat and stir in Parmesan.
Step 3
Sprinkle cornmeal or semolina flour over pizza peel (or onto parchment-lined baking sheet if not using pizza stone). Work dough into 12” disk. Brush olive oil over pizza dough. Spread garlic sauce over pizza, leaving boarder for crust. Top with mushroom chicken mixture and top with fontina. Transfer pizza to stone (or place baking sheet in oven) and cook 8-10 minutes, until cheese is bubbling and crust is golden brown.

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