Chicken Alfredo Pizza
adapted from Emeril Lagasse
1 cup whole milk
2 tbsp unsalted butter
2 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp cayenne pepper
2-3 heads roasted garlic
2-3 tbsp cornmeal, for sprinkling
1 large unbaked pizza crust
8 oz. mozzarella, grated
2 tbsp chopped fresh basil leaves
2 tbsp chopped fresh parsley leaves
1 chicken breast, grilled
5 Sliced mushrooms, sautéed
1. Warm milk to room temperature. In a separate saucepan, melt butter. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color. Gradually add the warm milk, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook whisking continuously, until the sauce comes to a boil and is thickened. Remove from heat and add half of the roasted garlic cloves. Pour into a blender, cover tightly, and process until smooth. Set aside to cool.
2. Preheat oven to 450 degrees F. Sprinkle cornmeal on a baker’s peel. Place the rolled out pizza dough on the peel.
3. Spread the cooled sauce over pizza dough, leaving a border. Place half the mozzarella on top of the sauce. Sprinkle the chicken, mushrooms and remaining roasted garlic cloves (whole) over the cheese and top with the rest of the mozzarella. Slide onto pizza stone and bake for 8 to 10 minutes, or until the crust is golden and cheese is melted and bubbly and golden brown in spots. Remove from the oven and sprinkle chopped herbs over the top.