Chicken Pizza Bianco

  • Yield 4 servings


4 tablespoons extra virgin olive oil, divided
1 large onion, thinly sliced
1 -- fennel bulb, thinly sliced (white part only)
1 -- Granny Smith apple, peeled, cored and shredded
1 teaspoon brown sugar
2 cloves garlic, minced
1/4 cup dry white wine
1/4 teaspoon ground white pepper
1/4 teaspoon dried red pepper flakes
1/2 teaspoon sea salt
1 pound refrigerated pizza dough or fresh dough purchased from local pizzeria
2 cups cooked rotisserie chicken, diced
2 cups (8 oz) Italian blend shredded cheese
2 tablespoons chopped fresh basil


Preheat oven to 400 F. Spread 1 Tablespoon oil on pizza pan.

Thinly slice onion & fennel with mandolin or food processor. Heat 2 Tablespoons olive oil in a non-stick 10-12" skillet over medium high heat. Add onion, fennel, apple, and sugar. Cook for 10 minutes, stirring as needed. Add garlic and wine; continue cooking for 10-15 minutes, or until liquid has evaporated and mixture is golden brown. Stir in white pepper, red pepper flakes, and salt; cool slightly.

Stretch dough on pizza pan to desired thickness. Spread onion confit over dough; scatter chicken and cheese evenly over top. Place in oven and bake 15-18 minutes, or until crust is brown and cheese is bubbly. Sprinkle with basil and drizzle with remaining 1 Tablespoon olive oil. Cut into 8 wedges. Serves 4



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