Individual White Chicken Pizzas

By Katecooks

Calories 410
Fat 16.7 g
Satfat 4.9 g
Monofat 8.1 g
Polyfat 1.9 g
Protein 23.4 g
Carbohydrate 39.5 g
Fiber 5.3 g
Cholesterol 37 mg
Iron 1.2 mg
Sodium 646 mg
Calcium 282 mg

Ingredients

• 30 ounces refrigerated fresh pizza dough, divided
• 1/2 cup olive oil
• 1/4 cup chopped fresh basil
• 1 teaspoon crushed red pepper
• 8 garlic cloves, crushed
• 4 thyme sprigs
• 4 cups 2% reduced-fat milk
• 1 cup plain fat-free Greek yogurt
• 4 teaspoons cider vinegar
• 1/2 teaspoon kosher salt
• 12 ounces shredded cooked chicken breast
• 6.5 ounces preshredded reduced-fat 4-cheese Italian-blend cheese (about 1 2/3 cups)
• 3 ounces fresh part-skim mozzarella cheese, torn into small pieces
• 2 tablespoons fresh thyme leaves
• 1 1/2 teaspoons freshly ground black pepper
• 1/2 cup small fresh basil leaves

Preparation

Step 1

1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 450° (keep pizza stone or baking sheet in oven as it preheats).

2. Let pizza dough rest, covered, at room temperature as oven preheats.

3. Combine oil and next 4 ingredients (through thyme sprigs) in a small saucepan over medium heat. Cook 4 minutes or until garlic begins to brown, stirring frequently. Remove from heat; let stand 5 minutes. Strain mixture through a fine sieve over a small bowl; discard solids.

4. Combine milk, yogurt, and vinegar in a large microwave-safe bowl. Microwave at HIGH 6 minutes. Gently stir to form small curds. Strain curds through a fine sieve; let stand 5 minutes. Discard liquid. Combine oil mixture, cheese curds, and salt, stirring gently.

5. Divide dough into 12 equal pieces (about 2.5 ounces each). Roll each piece into a 6-inch circle on a lightly floured surface (keep dough covered with a damp towel to prevent drying). Spread about 1 1/2 tablespoons oil mixture over each pizza, leaving a 1/2-inch border. Divide chicken, Italian-blend cheese, and mozzarella cheese evenly among pizzas; sprinkle evenly with thyme leaves and black pepper. Carefully remove pizza stone from oven. Arrange 3 to 4 pizzas on pizza stone. Bake at 450° for 8 minutes or until dough is golden and cheese browns. Repeat procedure with remaining pizzas, or follow freezing instructions. Sprinkle pizzas evenly with fresh basil leaves.

TO FREEZE: Bake pizzas on preheated stone for only 5 minutes. Cool; wrap individually in heavy-duty foil, stack, and freeze up to 2 months.

TO REHEAT: No thawing: Place frozen pizzas on a baking sheet that's not preheated; bake at 450° for 13 minutes or until cheese browns.