White Chicken Pizzie

• 1 cup Milk
• 3/4 tsp oregano
• 1/2 tsp onion powder
• 1 1/2 tbsp garlic powder
• 2 tbsp butter/margarine
• 3 tbsp all purpose flour
• 1/2 cup Grated Parmesan cheese
• 1/4 tsp Each: salt and pepper
• 1 cup Fresh tomatoes, diced (you can also used halved grape tomatoes)
• 3 clove garlic, chopped
• 3 tbsp Olive oil
• 1 salt and pepper to taste
• 1 cup Fresh spinach
• 2 tbsp Olive oil
• 1 clove Garlic
• 1 Cooked boneless skinless chicken breast, cubed
• 6 oz Fresh Mozzarella cheese, sliced
• 1/2 cup Shredded Parmesan cheese
• 1 Your favorite pizza dough

1. Preheat oven to 425F
2. In a medium bowl, season tomatoes and garlic with salt and pepper to taste.
3. Coat with olive oil, transfer to a foil lined baking sheet and roast in the oven for 20 minutes.
4. While the tomatoes are roasting, prepare the sauce: make a roux with the butter and flour.
5. When flour is cooked, add milk and whisk until smooth.
6. Add oregano, onion powder, salt and pepper and garlic, then grated Parmesan cheese (sauce will be thick).
7. Set aside.
8. In a separate saucepan, heat olive oil and garlic together.
9. Add spinach, stirring to coat.
10. When wilted, remove from heat.
11. Roll out pizza dough in desired shape (with this amount, I was able to make two 12" round pizzas).
12. Spread sauce evenly then top with chicken, tomatoes and spinach.
13. Lay mozzarella slices on top, then top with shredded Parmesan cheese.
14. Lightly brush exposed crust with oil drippings from roasting the tomatoes.
15. Bake at 425F for 15-20 minutes or until cheese is melted and crust is golden brown.
16. For best results, bake using a pizza stone.
17. Preheat the stone in the oven at 500F.
18. Reduce temp to 425 when ready to bake pizza.

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Taken from cookpad.com/us/recipes/361888-white-chicken-pizzie (may not work)