Chicken Potpie Skillet Pizza

By khojnicki

Ingredients

• 4 tsp olive oil, divided
• 1/4 c prechopped onion
• 1/4 c matchstick cut carrot
• 1/4 c prechopped celery
• 1/4 c frozen green peas
• 1 1/2 tbsp all purpose flour
• 1 c unsalted chicken broth
• 10 oz refrigerated fresh whole wheat pizza dough
• 5 oz cooked chicken breast shredded
• 3 oz preshredded mozzarella cheese
• 1 tsp thyme leaves
• 1/4 tsp black pepper
• 1/8 tsp kosher salt

Preparation

Step 1

Place a 12" cast iron skillet in oven, and preheat oven to 500 degrees F.

Heat 1 tsp oil in a large nonstick skillet over medium-high. Add onion; saute 2 mins. Add carrot, celery and peas; saute 1 min. Remove mixture from skillet, set aside.

Add flour and 1 tbsp oil to nonstick skillet. Cook 30 seconds, whisking constantly. Slowly add stock, stirring constantly. Bring to a boil; reduce heat and simmer, whisking often, until mixture is thickened, about 3 mins. Remove from heat.

Place dough on a lightly floured surface; roll into 12" circle. Carefully place dough in the cast iron pan; flatten to cover the bottom of pan. Bake in preheated oven until crust is lightly browned, about 5 mins. Remove from the oven; increase heat to broil. Top pizza crust with 1/2 stock mixture. Sprinkle with onion mixture, chicken and cheese. Broil until cheese is melted, about 2 mins. Drizzle with remaining stock mixture. Sprinkle with thyme, pepper and salt.