Creamy Chicken Pizza Topping

Total Time
1hr 30mins
Prep
30 mins
Cook
1 hr

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 Pizza Dough (For Bread Machine) 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.

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Ingredients

Nutrition

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.