Chicken-Mushroom Pizza with Einkorn Crust

Our chicken-mushroom pizza is made with a wholesome soft and tender einkorn crust and topped with a creamy sauce, mushrooms, chicken and parmesan cheese.

5 from 25 votes

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Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: servings

Calories: 233kcal

Author: Pat Nyswonger

Ingredients

2 tablespoons unsalted butter
3 garlic cloves crushed or grated
2 tablespoons all-purpose flour I used Einkorn flour
1/2 cup white wine
1 cup heavy cream
4 ounces cream cheese softened
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
3/4 cup ground parmesan cheese
1/2 recipe Whole Grain Pizza Dough
3/4 cup cheese sauce
2 tablespoons fresh thyme leaves
4 ounces mushrooms thinly sliced
6 ounces chicken breast cooked and shredded
3/4 cup freshly grated parmesan cheese
1/2 cup dry cornmeal

Instructions

Preheat oven to 425°f, place pizza stone in oven

For the Sauce:

In a small saucepan set over medium heat, add the butter and when it has melted, add the garlic. Cook just until it is fragrant, about 30 seconds. Add the flour and cook another 30-45 seconds.
Add the white wine and cook for 1 minute to burn off the alcohol, whisk in the cream and the cream cheese, salt and pepper, reduce heat to low and simmer for 2 minutes to thicken.
Remove from the heat and slowly stir in the parmesan cheese, whisking to a smooth consistency. Reserve while forming the pizza dough.
Sprinkle cornmeal on the pizza peel (or back of a baking sheet that has been brushed with oil), press and push the pizza dough into a 14-inch round, push the edge inward to form a thick rim. Add about 3/4 cup of the cheese sauce to the pizza dough, spreading it evenly all the way to the rim with the back of a tablespoon. Sprinkle the thyme leaves over the sauce, distribute the mushrooms and shredded chicken evenly. Sprinkle the parmesan cheese on the top of the chicken.
Shake the peel back and forth. If it slides, your good, if not, use a bench scraper or spatula to lift the edges and brush more cornmeal underneath, working around the edge until the dough will slide. Remove the preheated pizza stone from the oven and tip the pizza peel downward to the far edge of the pizza stone while shaking and jerking the peel. The pizza will slide off the peel and lay on the stone as you pull the peel from underneath.
Bake in the middle of the oven for 20-25 minutes, until the crust is golden brown and the cheese is bubbly. Transfer the pizza from the oven, slice and serve.

Notes

Wrapping the dough tightly and freezing it prevents the dough from expanding and when thawed and baked it develops a complex flavor with nice texture.

This is a sticky pizza dough, keep a small dish handy to dip your fingers when forming the dough in a circle.

Sprinkling cornmeal on the pizza peel will help to keep the dough from sticking.

If you do not own a pizza peel form the circle of dough directly onto a sheet of parchment paper, then slide the paper onto your pizza stone.

An inverted and oiled sheet pan is a great substitute for a pizza stone.

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