White garlic cream sauce and mozzarella make a ghostly good white chicken pizza!
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1 (1/4-ounce) package active dry yeast
1 cup warm (105ºF-115ºF) water
1 teaspoon sugar
2 tablespoons olive oil
1 teaspoon salt
2 1/2 to 3 1/4 cups all-purpose flour
2 tablespoons Land O Lakes® Butter
2 teaspoons finely chopped fresh garlic
1 tablespoon all-purpose flour
1/2 cup milk
1/4 teaspoon salt
10 ounces boneless skinless chicken breasts, cut into small pieces
2 cups shredded mozzarella cheese
1 slice cherry tomato
Heat oven to 425ºF. Spray large baking sheet with no-stick cooking spray; set aside.
Dissolve yeast in warm water in bowl; add sugar. Let stand 5 minutes. Stir in olive oil and salt. Stir in enough flour until dough forms. Cover; let rest 10 minutes.
Press dough with floured hands onto prepared baking sheet into ghost shape, 17 inches tall and 15 inches wide from arm to arm. Bake 10 minutes.
Melt 2 tablespoons butter in 1-quart saucepan until sizzling. Add garlic; sauté 1 minute. Stir in 1 tablespoon flour; cook over medium heat until bubbly. Cook 1 minute. Stir in milk and salt. Continue cooking; stirring constantly, until mixture thickens and comes to a boil. Remove from heat; set aside.
Melt 2 tablespoons butter in 10-inch nonstick skillet until sizzling. Add chicken; cook over medium heat until chicken is no longer pink.
Spread partially baked crust with sauce. Top with cooked chicken. Sprinkle with cheese.
Continue baking 13-15 minutes or until cheese is melted and lightly browned. Garnish as desired.
No time to prepare homemade sauce? Substitute 3/4 cup prepared Alfredo sauce.
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