Chicken Pot Pie Skillet Pizza

try this quick, playful spin to turn pizza night on its head—in a good way.


  • 4 teaspoons olive oil, divided
  • 1/4 cup prechopped onion
  • 1/4 cup matchstick-cut carrot
  • 1/4 cup prechopped celery
  • 1/4 cup frozen green peas
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup unsalted chicken stock
  • 10 ounce refrigerated fresh whole-wheat pizza dough
  • 5 ounces skinless rotisserie chicken breast, shredded (3/4 cup)
  • 3 ounces preshredded part-skim mozzarella cheese (about 3/4 cup)
  • 1 teaspoon thyme leaves
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon kosher salt

How to Make It

  1. Place a 12-inch cast-iron skillet in oven, and preheat oven to 500°F. (Do not remove skillet while oven preheats.)

  2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high. Add onion; sauté 2 minutes. Add carrot, celery, and peas; sauté 1 minute. Remove mixture from skillet; set aside.

  3. Add flour and 1 tablespoon oil to nonstick skillet. Cook 30 seconds, whisking constantly. Slowly add stock, stirring constantly. Bring to a boil; reduce heat and simmer, whisking often, until mixture is thickened, about 3 minutes. Remove from heat.

  4. Place dough on a lightly floured surface; roll into a 12-inch circle. Carefully place dough in preheated cast-iron skillet; flatten to cover bottom of pan. Bake in preheated oven until crust is lightly browned, about 5 minutes. Remove from oven; increase heat to broil. Top pizza crust with 1/2 cup stock mixture. Sprinkle with onion mixture, chicken, and cheese. Broil until cheese is melted, about 2 minutes. Drizzle with remaining stock mixture. Sprinkle with thyme, pepper, and salt.

    Source : allrecipes.Com