Ingredients
- 6 Ounces Whole Wheat Pizza Dough
- 1/2 Tblsp. Olive Oil
- 1 Medium Leek Thinly sliced
- 3/4 Cup Artichoke Hearts Thawed if frozen and sliced
- 4 Cloves Garlic Minced
- 1/2 Cup Sliced Baby Carrots
- 1-1/2 Cups Sliced Crimini Mushroooms
- 7 Ounces Cooked Chicken Chopped into bite size pieces
- 1 Tblsp. Butter
- 1 Tblsp. Wondra flour
- 2/3 Cup Lowfat Milk
- 2/3 Cup Vegetable or Chicken Stock
- 1 Tblsp. Fresh Thyme Leaves
- 2 Ounces Smoked Gouda Cheese Grated. Any cheese will work
- 2 Tblsp. Chopped Fresh Parsley For garnish
Servings:
Instructions
- Place a 8″ cast iron skillet in the oven. Heat the oven to 450 degrees. Leave the skillet in the oven while you prepare the filling.
- Heat a medium skillet over medium high heat. Add the olive oil and swirl to coat the bottom of the skillet.
- Add the vegetables to the pan and cook until they are soft and fragrant. This should take 7 -8 minutes or so. Remove the vegetables from the pan and set aside.
- Melt the butter in the same skillet. Add the flour and cook and stir for several minutes to create a smooth roux.
- Add the milk and stock and whisk constantly. Add the thyme leaves and bring to a boil. Reduce the heat and simmer until the sauce has thickened, stirring often.
- Add the reserved vegetables and the chicken to the pan and continue to cook until everything is nice and thick.
- Flatten the pizza dough out to a circle slightly larger than the bottom of the cast iron skillet.
- Remove the cast iron skillet from the oven and carefully fit the crust into the bottom of the skillet. Return the skillet to the oven to bake the crust slightly. (4-5 minutes )
- Remove the skillet from the oven and layer the grated cheese and chicken/vegetable mixture on the crust. Starting and ending with cheese.
- Bake 10 -15 minutes or until the cheese has melted and everything is bubbly. Let sit for 10 minutes before serving. Sprinkle with parsley and cut into wedges.
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