Tuscan White Pizzas with Chicken & Prosciutto
plus Basil & Honey Drizzle
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 tablespoon
Cream Cheese
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
4 teaspoon
Honey
1 unit
Parmesan Cheese Block
(Contains: Milk)
12 ounce
Chicken Cutlets
2 unit
Pizza Dough
(Contains: Wheat)
2 ounce
Prosciutto
1 tablespoon
Tuscan Heat Spice
1 ounce
Basil Paste
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Olive Oil
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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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.
-
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.
-
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!)
-
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.
-
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.
-
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.
-
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.
-
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.
