White Chicken Recipe

Activate yeast and mix dough

In a small bowl, combine lukewarm water and sugar. Sprinkle the active dry yeast over the water, stir, and let sit 5–7 minutes until foamy. In a large bowl or stand mixer, whisk together flour and salt. Add the foamy yeast mixture and olive oil. Mix with a dough hook or wooden spoon until it comes together into a shaggy dough.

Knead

Knead by hand on a lightly floured surface or with a stand mixer for 8–10 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too dry, add up to 1 tbsp water; if too wet, add up to 1 tbsp flour.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature for 1–1.5 hours until doubled. For more flavor, refrigerate covered for 12–24 hours and remove 1 hour before shaping to warm.

Divide and rest

Divide dough into two equal balls (about 10–12 oz each). Let rest, covered, for 30 minutes to relax the gluten before stretching for the oven.

Make roux and add milk

In a medium saucepan over medium heat, melt butter. Add minced garlic and cook 30 seconds until fragrant. Sprinkle in the flour and whisk constantly for 1–2 minutes to cook the raw flour taste but not brown. Gradually whisk in the milk in a steady stream to avoid lumps.

Thicken and season

Bring mixture to a gentle simmer, whisking constantly, until thickened enough to coat the back of a spoon (about 4–6 minutes). Stir in 1/2 cup freshly grated Parmesan, salt, black pepper, and a pinch of nutmeg. Taste and adjust seasoning. Remove from heat and keep warm.

Prepare chicken

Pat the chicken breast dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Option A (wood oven roasting): Preheat wood oven to high (as hot as you can manage safely, 700–900°F if available). Place the breast on a rimmed sheet or cast-iron pan and roast 7–10 minutes until internal temperature reaches 160°F (it will rise to 165°F while resting). Option B (pan-sear and finish): Heat 1 tbs olive oil in a skillet over medium-high heat, sear chicken 2–3 minutes per side until golden, then reduce heat to medium and cook 6–8 minutes or until internal temp 160°F. Let rest 5 minutes, then thinly slice or shred into bite-sized pieces.

Cook bacon

In a skillet over medium heat, cook applewood smoked bacon until crisp, about 6–8 minutes, turning as needed. Transfer to paper towels to drain and cool, then chop into 1/2-inch pieces.

Caramelize onions

Thinly slice the large yellow onion. In the same skillet (drain excess bacon fat leaving ~1 tbsp; add butter and 1 tbs olive oil if needed), heat over medium-low. Add the sliced onions, a pinch of salt, and cook slowly, stirring occasionally, until deeply golden and sweet, 20–30 minutes. Halfway through, sprinkle 1/2 tsp sugar and 1 tsp balsamic vinegar to encourage browning and deglaze the pan. Remove from heat.

Assemble pizza

Preheat your wood-fired oven to pizza temperature (ideally 700–900°F) and place a pizza stone or steel if using. Dust a pizza peel or work surface with flour or semolina. Stretch one dough ball into a 10–12-inch round, leaving a slightly thicker rim. Spread a thin, even layer (about 3–4 tbs) of the warm béchamel over the crust, leaving the edge bare. Distribute half the sliced/shredded chicken evenly, then scatter half the chopped bacon and half the caramelized onions. Sprinkle about 1/4 cup freshly grated Parmesan over the toppings and a pinch (about 1/4 tsp) of crushed red pepper flakes per pizza for a hint of heat.

Bake

Slide the pizza into the wood-fired oven or onto a preheated stone/steel in a conventional oven set to the highest temperature (500–550°F). In a wood oven, bake 60–90 seconds, turning frequently for even charring. In a home oven, bake 6–9 minutes until crust is deeply golden and cheese is bubbling and edges char slightly. Repeat assembly and bake for the second pizza.

Finish and serve

After removing pizza from the oven, immediately sprinkle the remaining 1/4 cup grated Parmesan, the chopped parsley, and drizzle about 1/2 tsp extra-virgin olive oil per pizza. Add remaining crushed red pepper flakes to taste. Let rest 1–2 minutes, slice, and serve hot.