That is quite a lengthy recipe title, but it just goes to show that this pizza recipe is JAM PACKED with flavors.
Last week I made my Chicken Pot Pockets for dinner (one of our favorite weeknight recipes!), and we found ourselves with extra pot pie filling than there was puff pastry to stuff. I packed it away in the fridge sadly, thinking for sure this would ultimately get tossed in the garbage as most forgotten leftovers do.
The next day I was still thinking about that chicken pot pie filling--what can I say, food really is always on my mind. That's when it hit me. Pizza. Pizza makes everything better and generally everything tastes better when it is on a pizza.
I told Cory what my plan was and he
Needless to say it was exactly what the pizza needed. A light side salad was the perfect accompaniment to make this pizza into a meal. Sure, it seems a little indulgent and it is. Pizza = indulgence. And pizza = happiness, so don't sell yourself short--you DESERVE this Chicken Pot Pie Pizza with Parmesan Ranch Cream Sauce.
It's also a great excuse to make chicken pot pockets first. You know, just spreading our dollars. The recipe below will make 2 12-inch pizzas--perfect for feeding a crowd!
Here's what you need for Chicken Pot Pie Pizza with Parmesan Ranch Cream Sauce* (Print Recipe!)
3 tablespoons unsalted butter
3 tablespoons all purpose flour
1 cup heavy cream or milk
1/2 cup grated parmesan cheese
1/4 cup light ranch dressing
2 homemade or store-bought pizza dough balls (I like Bobby Flay's recipe and use it often)
1 cup leftover chicken pot pie filling (from my chicken pot pockets recipe) [See Note]
grated mozzarella cheese (I used about 1/2 cup per pizza)
1 tablespoon italian seasoning
cracked black pepper, to taste
Here's what you do
Preheat oven to 450 degrees. Lightly grease 2 12-inch round pizza stone, pizza pan, or cast iron skillet and set aside.
Make your sauce. In a small saucepan, melt butter over medium-low heat. Add the flour and stir constantly until a smooth paste forms. Slowly drizzle in the cream, stirring constantly. The sauce should thicken rather quickly. If it becomes too thick, add a tablespoon of milk. We want it thick enough so it doesn't run off the pizza but thin enough that we can spread it evenly over the dough. Melt in the parmesan cheese and ranch dressing. Remove from the heat and set aside.
On a lightly floured surface, knead dough for 1 to 2 minutes then roll out into a size that fits in your pan. Place the pizza dough on the pan before adding the rest of the toppings.
Ladle half the sauce mixture onto one pizza crust and spread evenly over the dough, leaving a 1-inch border for a crust. Dollop spoonfuls of the pot pie filling evenly over the sauce. Generously sprinkle on the mozzarella cheese so that it almost fully covers the pot pie filling. Shake on a bit of italian seasoning and cracked pepper. Repeat with the second pizza dough.
Bake pizzas for 20 minutes or until desired crispness is reached. The cheese should be melted and bubbly and the crust should be golden brown. Remove from the oven and allow to rest a few minutes before slicing and serving.
Note: If you did not make a recipe that involved pot pie filling, you can quickly pull together a half-batch by sauteing 1/4 cup diced carrots, 1/4 cup frozen peas, 1/4 cup frozen corn and a small chopped onion. Add in 1 cooked chicken breast, diced small. Pour in 1/2 jar of chicken gravy, cooking over low heat until warmed through. Reserve in the refrigerator until ready to make pizzas.
*Gas Stove Girl Original Recipe