One of the favorite features of my home is the “greenhouse” bay window in the kitchen. It was my husband Schlappy’s brilliant idea, and I kiss him on the mouth for it just about every day! It makes me so happy, and I keep little pots of herbs growing there. It’s nice to have that bit of flavor on hand. With a few snips I have fresh basil, oregano, and parsley to season the chicken for this creamy pizza. I’ll add the herbs to the chicken right before I top the pizza; this keeps the flavors bright and the herbs from overcooking and losing their pop.
Makes one 12-inch pizza
1 CUP WHOLE MILK
3 GARLIC CLOVES, MINCED
2 TABLESPOONS BUTTER
2 TABLESPOONS ALL-PURPOSE FLOUR
¼ TEASPOON SALT
¼ TEASPOON CAYENNE PEPPER
¼ TEASPOON FRESHLY GROUND BLACK PEPPER
4 OUNCES FONTINA CHEESE, CUBED
2 TABLESPOONS OLIVE OIL
2 BONELESS, SKINLESS CHICKEN BREAST HALVES, CUT INTO SMALL PIECES
1 TEASPOON CHOPPED FRESH BASIL
1 TEASPOON CHOPPED FRESH OREGANO
1 TEASPOON CHOPPED FRESH CHIVES
1 TEASPOON CHOPPED FRESH PARSLEY
YELLOW CORNMEAL FOR DUSTING
1 BALL STORE-BOUGHT PIZZA DOUGH, ROLLED OUT TO A 12-INCH CIRCLE
½ CUP QUARTERED CHERRY TOMATOES
¾ CUP SHREDDED MOZZARELLA CHEESE
1. Preheat the oven to 500˚F.
2. Gently heat the milk in a small saucepan over low heat, just until barely simmering. Remove from the heat, add the garlic, and let it infuse the milk for 5 to 10 minutes.
3. Melt the butter in a separate saucepan. When the foam subsides, add the flour and whisk until smooth. Keep whisking for 1 to 2 minutes; do not allow the flour to color. Gradually add the warm milk and garlic, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook the mixture, whisking constantly, until the sauce comes to a boil and is thickened, about 10 minutes. Reduce the heat, add the fontina, and whisk until it melts. Transfer the cheese sauce to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface.
4. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until cooked through, about 5 minutes. Season with salt and pepper to taste. Add all the herbs and stir. Remove from the heat.
5. Sprinkle some of the cornmeal on a baking sheet. Place the rolled-out pizza dough on the baking sheet and shape it as desired.
6. Spread the cheese sauce over the dough, leaving a 1-inch border of the crust free of sauce. Top the pizza with the chicken-herb mixture, tomatoes, and mozzarella. Bake until the crust is golden brown and crispy, 7 to 10 minutes. Cut the pizza into 8 wedges and serve immediately.
SOUTHERN SIMPLE: You can visit your local pizza shop and purchase premade pizza dough from them (it will also work for the Sweet Orange Rolls. Leave it to the experts to make the dough . . . then all you have to worry about are the toppings.
SOUTHERN MOTHER: Pick up an extra ball of pizza dough for the kids to play with while you create a pizza masterpiece for the grown-ups. My Daisy can make quite the creation with a ball of dough! Speaking of my little chef, when I was pregnant with her, this particular pizza was one of my cravings.