Tuscan White Pizzas with Chicken & Prosciutto

plus Basil & Honey Drizzle

Allergens: Milk, Wheat

Total: 1 hr 05 min • Prep: PT0S

Servings:
Ingredients

  • Cream Cheese

    2 tablespoon

  • Cream Sauce Base

    4 ounce

  • Honey

    4 teaspoon

  • Parmesan Cheese Block

    1 unit

  • Chicken Cutlets

    12 ounce

  • Pizza Dough

    2 units

  • Prosciutto

    2 ounce

  • Tuscan Heat Spice

    1 tablespoon

  • Basil Paste

    1 ounce

  • Cooking Oil

    3 teaspoon (tsp)

  • Salt

    1 teaspoon (tsp)

  • Olive Oil

    1 teaspoon (tsp)

  • Olive Oil

    1 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Adjust rack to top position (top and middle positions for 4 servings); preheat oven to 475 degrees. Wash and dry produce.

  • Drizzle olive oil over a clean work surface. Remove pizza dough from packaging; place on oiled surface. Shape each piece into a ball. (TIP: Spray your hands with nonstick cooking spray to prevent sticking.) Evenly coat top of dough with a large drizzle of olive oil.

  • Cover with a clean kitchen towel; let rest at room temperature for 20 minutes.

2
  • Once dough has rested 20 minutes, line a baking sheet (two sheets for 4 servings) with parchment paper. Carefully press and stretch each dough ball into a rough oval shape and place on one side of prepared sheet (you’ll have two dough ovals per sheet). TIP: If needed, use a rolling pin to help roll out dough.
  • Cover dough with a clean kitchen towel; let rest 15 minutes. (This will make stretching the dough into a larger shape even easier!)
3

  • While dough rests, pat chicken* dry with paper towels; season all over with half the Tuscan Heat Spice, salt, and pepper.

  • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side.

  • Turn off heat; transfer chicken to a cutting board. Once cool enough to handle, roughly chop into ½-inch pieces.

4

  • Return pan used for chicken to medium heat. Add cream sauce base, cream cheese, remaining Tuscan Heat Spice, and 1½ TBSP water (3 TBSP for 4 servings); whisk until smooth. Bring to a boil, then reduce heat and simmer until thickened, 2-3 minutes.

  • Turn off heat; grate half the Parmesan into white sauce.

5

  • Once dough has rested 15 minutes, using oiled hands, press and stretch on sheet into larger oval shapes, about 10 inches long and 5-6 inches wide.

  • Evenly spread dough with white sauce; grate remaining Parmesan over top. Top with as much chicken as you like. Brush edges of dough with olive oil.

  • Bake pizzas on top rack until crusts are golden brown and crisp, 14-18 minutes. (For 4, bake on top and middle racks; swap rack positions halfway through.) 

6
  • Meanwhile, wash and dry pan used for sauce.

  • Separate prosciutto from sheets; halve crosswise. Heat a drizzle of oil in pan used for sauce over medium-high heat. Add prosciutto in a single layer. Cook until browned and crisped, 2-3 minutes per side. TIP: Work in batches if necessary. Press down on prosciutto with a spatula for even crisping. If prosciutto starts to brown too quickly, lower heat.

  • Turn off heat; transfer prosciutto to a paper-towel-lined plate. Once cool enough to handle, roughly chop.

7

  • Top pizzas with dollops of basil paste, honey, and crispy prosciutto. 

  • Slice pizzas as desired. Divide between plates and serve.