Chicken Pizza Bianco

  • Yield: 4 servings


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