Gorgonzola Pecan Chicken Pizza

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.

Ingredients:

  • 1 chicken breasts, chopped
  • Paprika
  • 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.

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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.

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While garlic is cooking and cream cheese is melting add in butter.

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Heat until fully melted on low heat still.

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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.

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Once thickened, add in Gorgonzola cheese and stir.

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Chop chicken.

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Add chicken to cream sauce and heat through.

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In a large 9×13 greased baking dish, add pizza crust (for homemade, follow this recipe)

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Top with chicken cream sauce. Add chopped pecans, chives and sprinkle with additional Gorgonzola cheese.

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Bake at 425 degrees for 20-30 minutes or until golden brown.

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Enjoy with a fresh garden salad!

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