That’s right ladies, I just said Gorgonzola Pecan Chicken pizza with a delicious garlic cream sauce. This pizza is deliciously “gourmet” but it is definitely Delightfully Doable.
My husband and I were going to take Cooper to the park after he got off work on Friday but due to his tardiness we opted for a long walk to the store and back to rent a movie. Cooper has been begging for walks on a daily basis so we take advantage of it as much as we can. We were going to pack a picnic and eat at the park and while that didn’t happen, my husband was still very pleased with the pizza I had made. He said he would eat that everyday because it’s that good. I was very pleased with his response to this dish.
- 1 chicken breasts, chopped
- Garlic Salt
- 1 tsp taco seasoning (optional)
- 4 oz cream cheese
- 2-3 cups milk
- 2 tbsp minced garlic
- 1-2 tbsp flour
- ½ cup pecans, chopped
- ¼ cup chives, chopped
- Crust- homemade or store bought
Preheat oven to 375 degrees. Season raw chicken breast with paprika, garlic salt and taco seasoning. Bake for 15-20 minutes or until juices run clear.
Once chicken is cooked, turn oven to 425 degrees.
Meanwhile, add garlic and cream cheese to sauce pan and begin to melt on low heat.
While garlic is cooking and cream cheese is melting add in butter.
Heat until fully melted on low heat still.
In a separate bowl combine 1/2 cup milk with flour and whisk until no lumps are found. Add flour mixture and remaining milk to cream cheese and heat on med-low heat until mixture begins to thicken.
If mixture is too thick, add a little more milk. If mixture is too runny, repeat the whisking of flour in a separate bowl to prevent lumps. It will thicken as it continues to heat through, so make sure not to add too much flour.
Once thickened, add in Gorgonzola cheese and stir.
Add chicken to cream sauce and heat through.
In a large 9×13 greased baking dish, add pizza crust (for homemade, follow this recipe)
Top with chicken cream sauce. Add chopped pecans, chives and sprinkle with additional Gorgonzola cheese.
Bake at 425 degrees for 20-30 minutes or until golden brown.
Enjoy with a fresh garden salad!