Ingredients
- 4 teaspoons olive oil, divided
- 1/4 cup prechopped onion
- 1/4 cup matchstick-cut carrot
- 1/4 cup prechopped celery
- 1/4 cup frozen green peas
- 1 1/2 tablespoons all-purpose flour
- 1 cup unsalted chicken stock
- 10 ounce refrigerated fresh whole-wheat pizza dough
- 5 ounces skinless rotisserie chicken breast, shredded (3/4 cup)
- 3 ounces preshredded part-skim mozzarella cheese (about 3/4 cup)
- 1 teaspoon thyme leaves
- 1/4 teaspoon black pepper
- 1/8 teaspoon kosher salt
Nutrition Information
- calories 332
- fat 12.3 g
- satfat 3.4 g
- monofat 6.5 g
- polyfat 1.2 g
- protein 22 g
- carbohydrate 37 g
- fiber 6 g
- cholesterol 44 mg
- iron 3 mg
- sodium 674 mg
- calcium 196 mg
- sugars 2 g
- Est. Added Sugars 0 g
How to Make It
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Place a 12-inch cast-iron skillet in oven, and preheat oven to 500°F. (Do not remove skillet while oven preheats.)
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Heat 1 teaspoon oil in a large nonstick skillet over medium-high. Add onion; sauté 2 minutes. Add carrot, celery, and peas; sauté 1 minute. Remove mixture from skillet; set aside.
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Add flour and 1 tablespoon 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 minutes. Remove from heat. ((I cooked it longer and made it thick)
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Place dough on a lightly floured surface; roll into a 12-inch circle. Carefully place dough in preheated cast-iron skillet; flatten to cover bottom of pan. Bake in preheated oven until crust is lightly browned, about 5 minutes. Remove from oven; increase heat to broil. Top pizza crust with 1/2 cup stock mixture. Sprinkle with onion mixture, chicken, and cheese. Broil until cheese is melted, about 2 minutes. Drizzle with remaining stock mixture. Sprinkle with thyme, pepper, and salt.