1 pound pizza dough
1-2 teaspoons cornmeal, for sprinkling
Olive oil, for brushing the crust
1 tablespoon unsalted butter
3 garlic cloves, minced
2 tablespoons all-purpose flour
½ teaspoon freshly ground black pepper
¾ cup milk (low-fat or skim is fine)
½ cup grated Parmesan cheese
Kosher salt
1 cup shredded, cooked chicken breast
⅔ cup freshly grated mozzarella cheese
⅓ cup thinly sliced red onion
1 tablespoon minced fresh oregano or basil
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
Heat the oven and pizza stone to 500 degrees, at least 30 minutes before cooking.
Meanwhile, sprinkle a large piece of parchment with the cornmeal. Stretch and roll the dough into a 12-14 inch circle. Brush the outer edge with olive oil.
Melt the butter in a small saucepan set over medium heat. Add the garlic and cook for about 1 minute, or until fragrant. Add the flour and pepper and cook, whisking constantly, until the flour turns light golden brown, about 1 minute. Slowly whisk in the milk and bring to a simmer, stirring frequently. Once the mixture thickens, remove from heat and add the Parmesan. Taste and add salt and pepper as needed.
Spread about ½ cup of the sauce over the pizza dough, making sure to leave the outer edge uncovered. Scatter the chicken and onions evenly over the sauce, then top with the mozzarella.
Use the parchment to transfer the pizza to the oven. Cook for 10-12 minutes, or until the crust is golden and the cheese has is melted and bubbly. Remove from the oven and allow to cool for 5-10 minutes, then sprinkle on the fresh herbs. Slice and serve with remaining sauce.