I swear I didn’t know that yesterday was National Pizza Day. I SWEARS IT! I guess if I would have known, I would have thought ahead and posted it yesterday. Oh well, better late than never right? I’m thinking I should start keeping a calendar of these special days. If anyone has one already and wants to share, I would be more than grateful! Anyway, where to begin with this pizza? I mean it’s practically everything you could possibly want in one pizza recipe! I know one thing to be certain, this creamy mushroom and chicken pizza needs to make it to your next pizza night.
Ok so I’m going to defend myself for JUST a second. This won’t take long. I promise.
Normally, Zach and I make our own pizza dough. Actually, I take that back. ZACH usually makes the pizza dough. He’s pretty freakin’ good at it too. If you search back into Cooking and Beer ancient history you will find a recipe or two for a pizza dough. Don’t judge the quality of the post/photos though please. It was a simpler time in the beginning.
Now look what I have done. I have gone on another defense tangent before I even defended myself on not making my own pizza dough for this recipe. I apologize.
Ok, so moving along…Sometimes you need a quick recipe. You have forgotten to make the pizza dough in the morning/the night before (this happened) so that you can let it rise, and you’re scrambling to get dinner on the table. This is where store-bought refrigerated pizza dough comes in handy. I have tried a few in my nationwide searches for the best store-bought pizza dough, and I honestly think that Trader Joe’s and Whole Foods has the best out there. I especially go for TJ’s because the dough is stretchier and more elastic which is how our own homemade dough tends to be.
Just remember when you are buying your dough, that it is the refrigerated kind. It usually comes in a plastic bag or plastic container and it’s absolutely fabulous.
Well that actually took longer than I anticipated.
*end defense tangent*
This pizza is super special and I’ll tell ya why. First of all, it’s carbs upon carbs upon carbs. Who doesn’t absolutely love that as your bringing in the weekend. It’s the perfect celebratory pie for behaving and eating well all week. The sauce is kind of like a homemade cream of mushroom/chicken soup, but much thicker and much more flavorful than the canned stuff. It is made with beef broth instead of chicken broth and is seasoned with herbs de provence (one of my favorite blends) and I could literally eat it with a spoon. Ohhhhhhh! OR on mashed potatoes! That would be positively glorious.
The sauce is then topped with chicken breast and mozzarella cheese. After the pie has baked and is all crispy, gooey and smelling wonderfully, bacon and fresh herbs are sprinkled on top.
Pardon my grossness, but I’m literally drooling just thinking about it.
Pair this pizza with a pale ale because beer and pizza were always meant to be together. Recipe is below! Happy Tuesday! xo
Yields 2 large or 3 small pizzas
15 minPrep Time
45 minCook Time
1 hrTotal Time
- 1/4 cup corn meal, for dusting
- 16 ounces of your favorite refrigerated store-bought pizza dough (I use Trader Joe's)
- 6 tablespoons unsalted butter, divided
- 1 medium yellow onion, cut in half and then sliced thin
- 8 ounces crimini mushrooms, sliced
- salt and black pepper
- 1 teaspoon herbs de provence
- 1/4 cup all-purpose flour
- 16 ounces low sodium beef broth
- 1/4 cup heavy cream
- 2 cups fully cooked chicken breast, cut into bite-sized pieces
- 2 cups mozzarella cheese, grated
- 3 strips of bacon, fully cooked and chopped
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- Preheat your oven to 475 degrees F and if you are using a pizza stone, place it in the oven at this point.
- Melt 3 tablespoons of butter in a large saute pan over medium heat. Add the onion and cook for 5 minutes and then add the mushrooms. Season with salt, pepper and herbs de provence. Cook until the veggies are tender and the mushrooms have released their water. Add the remaining 3 tablespoons of butter and melt. Whisk in the flour, evenly coat the veggies and cook for 2-3 minutes or until the flour is browned. Very slowly whisk in the beef broth. Continue whisking until the mixture has thickened substantially. It should easily coat the back of a spoon and take on a "gravy-like" appearance. This step took me approximately 10 minutes, but may take longer. Keep whisking until you reach this consistency. Whisk in the heavy cream and cook for an additional 5 minutes. Remove from heat and set aside.
- On a pizza peel (or a large baking sheet if you are using one), sprinkle a layer of corn meal. Cut your dough into 2 (for larger pizzas) or 3 (for smaller pizzas) equal-sized portions. Form 1 portion of the dough into a circular shape, stretching and shaping where necessary. You may need to bake each pizza separately, so start with one and then go from there.
- When your dough is to your desired shape and size, take about a 1/2 to 3/4 cup of the mushroom sauce and spread it evenly on the dough. Sprinkle with a thin layer of mozzarella cheese and then top with 1/3 of the chopped chicken. Sprinkle another thin layer of mozzarella.
- Place the pizza in the oven and bake for 7-10 minutes or until the cheese is bubbly and brown and the edges of the dough are also brown. Remove from oven and let stand for approximately 4 minutes before serving. Sprinkle with chopped bacon, parsley and basil.
- Repeat these steps for the remaining dough.