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White Pizza with Chicken, Basil, and Olive Oil Glaze

White Pizza is very popular in the Northeast. As is evident from its name, this pizza is distinctive due to its lack of tomato sauce.


  • 1 pizza crust (or use your own favorite crust recipe)
  • 1 package active dry yeast
  • 1 cup warm water
  • 2 tablespoons cooking oil
  • 1/4 teaspoon salt
  • 2 3/4 to 3-1/4 cups flour
  • 3 tablespoons olive oil
  • 1 boneless chicken breast
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 cup fresh mushrooms, sliced
  • Cheddar cheese, shredded, to taste
  • Swiss cheese, shredded, to taste
  • dash of cayenne pepper


  1. Dissolve yeast in warm water; add oil and salt, and then gradually stir in flour. Knead on floured surface until smooth and elastic. Let dough rest about 10 minutes, and then pat into a large baking sheet. (Crust should be on the thin side, not deep-dish style.)
  2. Heat 1 tbsp of olive oil in a skillet. Slice chicken breast thin and cook in skillet along with onion, garlic, and cayenne until chicken is cooked through. Add mushrooms and basil and cook another minute or two.
  3. Brush entire empty crust generously with olive oil. (This is key not only to the taste but also to making the crust crispy.) Sprinkle with shredded cheeses and add rest of toppings from the skillet. Bake at 375 degrees F until crust is golden (10-12 minutes).

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This recipe almost lost me with the shredded cheddar and Swiss cheese. My Italian roots just wouldn't let me do that to pizza. Everything else sounded good, so I decided to put my own spin on it and substitute with shredded mozzarella cheese, and believe it or not crumbled Feta cheese (for a Mediterranean spin) came out great. All the other ingredients, and the cooking directions are exactly as written. Turned out to be a great recipe for me, with a little "tweak".

I really like the idea of white sauce, and I love mushrooms. I'm going to make this for a movie night this weekend!


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