Chicken Pizza Bianco
- Yield 4 servings
Ingredients
- 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
Instructions
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
