Tuscan White Pizzas with Chicken & Prosciutto
plus Basil & Honey Drizzle
- Milk
- Wheat
Our Tuscan-inspired pizzas will transform your kitchen into an Italian trattoria. Loaded with spice-kissed chicken, creamy white sauce, crispy prosciutto, basil, and golden honey, they’re fancy enough for date night and easy enough for weeknight dinner!
2 tablespoon
Cream Cheese
()
4 ounce
Cream Sauce Base
()
4 teaspoon
Honey
1 unit
Parmesan Cheese Block
()
12 ounce
Chicken Cutlets
2 unit
Pizza Dough
()
2 ounce
Prosciutto
1 tablespoon
Tuscan Heat Spice
1 ounce
Basil Paste
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Olive Oil
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
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Adjust rack to top position (top and middle positions for 4 servings); preheat oven to 475 degrees. Wash and dry produce.
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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.
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Cover with a clean kitchen towel; let rest at room temperature for 20 minutes.
- 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!)
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While dough rests, pat chicken* dry with paper towels; season all over with half the Tuscan Heat Spice, salt, and pepper.
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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.
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Turn off heat; transfer chicken to a cutting board. Once cool enough to handle, roughly chop into ½-inch pieces.
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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.
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Turn off heat; grate half the Parmesan into white sauce.
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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.
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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.
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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.)
- Meanwhile, wash and dry pan used for sauce.
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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.
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Turn off heat; transfer prosciutto to a paper-towel-lined plate. Once cool enough to handle, roughly chop.
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Top pizzas with dollops of basil paste, honey, and crispy prosciutto.
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Slice pizzas as desired. Divide between plates and serve.
