Chicken Asiago Pizza

A pizza rendition from a favorite restaurant with cold-fermented dough, a rich Asiago-Parmesan cream sauce, chicken, and Kalamata olives. Bake hot for a bubbly, golden crust and finish with oil and herbs.

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Step 1

Dough: Use the dough recipe scaled down and let it cold ferment for 48 hours if possible.

Step 2

Asiago Cream Sauce: Melt butter over medium heat.

Step 3

Cook garlic for about 30 seconds.

Step 4

Stir in flour and cook 1 minute.

Step 5

Slowly whisk in cream and milk.

Step 6

Simmer until slightly thickened.

Step 7

Stir in Asiago and Parmesan until smooth.

Step 8

Cool before spreading on pizza. (The sauce should be thick enough that it doesn't run off the dough.)

Step 9

Assembly: Stretch the dough to about 12 inches.

Step 10

Spread a thin layer of Asiago cream sauce.

Step 11

Add chicken.

Step 12

Scatter the sliced Kalamata olives.

Step 13

Top generously with shredded Asiago.

Step 14

Add a light sprinkle of mozzarella if desired.

Step 15

Bake: Bake on a pizza stone or steel preheated to 500–550°F for 7–10 minutes, until the crust is golden and the cheese is bubbling.

Step 16

Finish with a drizzle of extra virgin olive oil, fresh parsley, and a little extra grated Asiago.