Creamy Chicken Pizza Topping

Peter J's Note:

A local pizza joint makes a creamy chicken pizza which is one of my favourites so I thought I'd try to recreate it. They use mushrooms whereas I've used pineapple because I always like the extra sweetness and moisture that pineapple gives to a pizza. I've assumed you are already armed with a pizza base and know how to use it, personally I used Recipe#256080 and cooked on an outdoor grill but then browned a little under a grill. For a fresh dough it's best to pre-cook a little because otherwise the liquid will seep in and make it soggy. I used the quantities listed to top to a 35cm / 14" pizza, it tends to spread out a bit while cooking so make sure you cook in a well sized tray.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 250 g chicken breasts
• 1 tablespoon butter
• 1 tablespoon flour
• ½ cup milk
• 1 cup mozzarella cheese , grated and divided
• 2 tablespoons pineapple juice (reserve juice if using tin)
• ½ cup pineapple , coarsely diced
• 1 small onion , finely diced
• 2 teaspoons garlic , crushed
• 1 teaspoon dried parsley
• 1 teaspoon dried chives
• ½ teaspoon dried sage
• 150 g tomato paste

Directions:

1. Cook chicken breast in oven for 30 minutes at 180°C / 350°F or grill until cooked through. You can of course use leftover chicken.
2. Melt butter over gentle heat in a small saucepan and stir in flour until mixed well.
3. Stir in milk gradually and continue to stir until it has reduced just a little, not much just a minute or two.
4. Reduce temperature to low and stir through cheese until it has just melted and remove from the heat.
5. Stir through the pineapple juice and stir rapidly to get it back to a thinner consistency.
6. Coarsely cut the chicken into cubes roughly 1cm (little under 1/2") across and add to the cheese sauce and mix through.
7. Stir through pineapple, onion, garlic, parsley, chives and sage. Place in the refrigerator 30 minutes while you prepare the oven/grill or alternatively it can be done in advance.
8. Spread the base with the tomato paste or your favourite pizza sauce and then evenly spread the chicken mixture over the top.
9. Sprinkle the remaining 1/2 cup of mozzarella over the top and cook as per your preferences until the cheese is melted through etc.

Reviews

[jorgydee]

Your going to think I am crazy rating your recipe, when in the end it was not much like your pizza. I did start to make your pizza - lesson learned check your supplies before you start to cook. So here goes ---- I changed the tomato sauce to prepared Alfredo Sauce, did not make the cream sauce as I thought the Alfredo Sauce would do the trick for creaminess. Used cubed chicken breast, onion, slightly precooked chopped bacon, sliced mushrooms and shredded mozzarella cheese for topping. So I guess what I'm saying is for those who find themselves in my delema there are opts for any recipe. Thanx for my good start.

[mersaydees]

Made as directed using a whole-wheat version of recipe #267552. Next time I will pre-bake the crust as recommended and I'd use pizza sauce instead of tomato paste, which was a bit intense against the creamy topping background! Thanks, Peter J. Made for Aussie New Zealand Recipe Swap.

[JanuaryBride]

Very tasty! Used gouda and mozzarella cheeses. Husband loves pineapple on his pizza so was excited to find this recipe (instead of the usual ham, pineapple and red onion pizzas). Used a pre-made pizza crust to speed up the process. It's a keeper!