Creamy Chicken and Gorgonzola Pizza
I love pizza so much, I’ve perfected how to make restaurant-quality pizza at home. Take these favorite pizza recipes from the Hungry Ali archives for example:
Prosciutto, asparagus and burrata flatbread (basically a pizza)
Breakfast pizza (you heard right!)
But I have to tell y’all, these pizzas do not hold a candle to this pizza I’m about to share today. I thought I had made some darn tasty pizzas but apparently nothing as good as my creamy chicken and gorgonzola pizza! It’s an obsession.
This pizza comes inspired from my favorite pizza of all time from an Italian restaurant in my hometown, the Strada Susina pizza from Casa Mia. An award-winning pizza combo, the Strada Susina features tomato and gorgonzola sauces, roast chicken, cashews, onions, Parmesan and fresh Basil. It’s creamy, tangy, cheesy, savory and full of texture in every single bite. If this sounds like a perfect pizza to you, then it’s your lucky day because after all these years, I’m so thrilled to have replicated this perfect ‘za to a tee.
This pizza is really all about the creamy gorgonzola sauce. If you’re into gorgonzola, you’ll adore the creamy, decadent gorgonzola-forward sauce that’s so good you’ll be tempted to eat it with a spoon. It’s heaven in a sauce! But if you’re not into gorgonzola? Trust me, this sauce is so incredibly chock full of garlic (10 cloves to be exact) and Parm, you’ll be pleasantly surprised at how much you love it.
If the creamy gorgonzola sauce wasn’t delicious enough, the addition of marinara sauce for balance, shredded chicken, thinly sliced red onion, plenty of shredded mozz, cashews for crunch and lots of fresh basil complete one perfect pizza. Paired with my foolproof pizza cooking method, this is one pizza you’ll want to add to your weekly pizza night for weeks to come!
Creamy Chicken and Gorgonzola Pizza
Inspired from Casa Mia’s Strada Susina Pizza - makes two large pizzas
Ingredients
Creamy Gorgonzola Sauce
1 16-oz can evaporated milk
1 lb gorgonzola cheese
1/4 lb grated Parm
10 garlic cloves, grated on a microplane or finely minced
1 teaspoon black pepper
1 teaspoon salt
1 cup buttermilk
1 cup mayo
Pizza
Two store-bought pizza doughs, at room temperature
Extra-virgin olive oil
Flaky sea salt
2 cups marinara or pizza sauce, divided
About 2 cups shredded, cooked chicken (rotisserie chicken is ideal for this), divided
16 oz shredded mozzarella cheese, divided
1 red onion, thinly sliced, divided
1 cup whole, salted cashews, divided
4 oz fresh basil, chopped, divided
Directions
Make the creamy gorgonzola sauce
In a large saucepan, combine gorgonzola, Parm, grated or finely minced garlic, salt, pepper and evaporated milk. Cook on medium-low heat until cheeses are fully melted, about 10-15 minutes. Turn heat to low and slowly add in, while whisking constantly, buttermilk and mayo. Whisk until no clumps remain and continue to cook on low until the sauce is thick and creamy, another 5 ish minutes. Keep on low until ready to cook pizzas.
Make the pizza
Preheat oven to 475 degrees. On a pizza stone, carefully stretch out the room temp pizza dough slightly over the edges of the pizza stone (you do this so you have plenty of dough to fold back into a crust). Gently fold in the edges of the dough to form a crust just to the edges of the stone. Drizzle olive oil, about 2 tablespoons, onto the dough and spread evenly. Sprinkle dough with flaky sea salt, especially around the crust. Poke a few holes with a fork in the center of the dough. Bake for 10-12 minutes until just golden brown.
Evenly spread about a cup of marinara/pizza sauce in the center of the pizza, leaving enough room for a 1/2 inch crust. Ladle gorgonzola sauce over marinara sauce. You don’t want to mix the two sauces, so feel free to generously and evenly ladle this over the thin layer of marinara so the gorgonzola sauce is the star!
Evenly cover pizza with half of shredded mozzarella followed by half of shredded chicken, half of thinly sliced onion and half of whole cashews. Bake for another 10-12 minutes until cheese is melty and crust is deeply golden brown. Remove from oven and let cool for 5-10 minutes. Top with fresh basil and cut into slices.
Repeat steps for second pizza. Enjoy!
