Ingredients
1lbpizza dough
cornmeal,for dusting
2tbspbutter
¼tspgarlic powder
⅛tsponion powder
1tbspflour,plus more for dusting
⅔cupheavy cream
⅔cupwhole milk
2ozparmesan cheese,(about ⅔ cup), finely shredded
salt and freshly ground black,or white pepper, to taste
1½cupschicken,shredded, cooked or grilled
4ozmozzarella cheese,(1 cup), shredded
6bacon slices,cooked, chopped
1tbspextra virgin olive oil
1½tbspgreen onions,chopped
Preparation
Preheat the oven to 425 degrees F. Place a pizza stone in center of oven to heat for at least 30 minutes.
Melt the butter along with garlic powder and onion powder in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
While whisking vigorously, slowly pour in the cream and milk. Cook the mixture until thickened, stirring constantly.
Remove from heat, add in the Parmesan cheese, season with salt and pepper to taste, then return to warm heat, and stir occasionally until ready to use.
On a floured work surface, flatten, stretch, and shape the pizza dough into a 13 to 14-inch round while creating a thicker outer crust.
Sprinkle a wooden pizza peel with flour and cornmeal, transfer shaped dough to the pizza peel, reshaping dough as needed.
Remove the pizza stone from the oven, sprinkle lightly with cornmeal, then carefully slide the shaped pizza dough from the pizza peel onto a hot pizza stone.
Pour half of the white sauce over the dough round, then use the back of a spoon to spread into an even layer coming within about 1-inch of the edge. Sprinkle the shredded chicken over the sauce layer, then pour the remaining sauce evenly over chicken.
Sprinkle the top evenly with Mozzarella cheese, then sprinkle with chopped bacon. Brush the outer crust with olive oil and season crust lightly with a pinch of garlic powder and salt.
Bake in the oven for 14 to 16 minutes until the crust is nicely golden.
Remove from oven, garnish top evenly with green onions, cut into slices, and serve warm. Enjoy!
