Veggie Chicken Pizza

This is my own take on my favorite pizza at work. It also was an opportunity to use up various leftovers in the fridge. The pizza that inspired this is topped with mushrooms, but mushrooms are not my favorite. If you like mushrooms, throw ‘em on. The sauce is so rich and creamy (with a little bit of melted cheese mixed in) that very little cheese is required on top. Unless, of course, you really love cheese.

This pizza smelled amazing and tasted even better. My husband’s response, upon first glance was, “I could eat a lot of that.” And he did.

Chicken Veggie Pizza

3 cloves garlic, minced

1 tablespoon butter

½ cup cream

¼ cup finely grated parmesan or other hard cheese

Pizza crust of choice (I wrote about my choice here)

Cheese of choice (mozzarella or Italian blend)

Cooked chicken breast, sliced or shredded

Diced bell pepper, red onion, corn (fresh or frozen kernels)

Red pepper flakes, if you like spice :)

To make sauce: Slowly cook minced garlic in melted butter over medium-low heat for 5-7 minutes. Add cream and gently simmer until slightly reduced and thickened. Stir in cheese until smooth and remove from heat. The sauce will thicken upon standing, but will still be plenty spreadable.

Prepare pizza crust as directed. Spread with sauce, and then add cheese, chicken, vegetables, and red pepper flakes. Bake until cheese is spotted golden brown.