Sheet pan chicken brie and peach pizza in a sheet pan accompanied by Marin French Cheese Co. Golden Gate

Sheet Pan Pizza with Chicken, Peaches
& Golden Gate

DifficultyIntermediate
Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
 1 Store-Bought Pizza Dough (or homemade, if preferred)
 1 tbsp Olive Oil
 ½ lb Ground Chicken
 1 tbsp Unsalted Butter
 3 tbsp All-Purpose Flour
 1 ¼ cups Whole Milk
 ½ tsp Garlic Powder
 1 tsp Italian Seasoning
 ¼ cup Parmesan Cheese
 Kosher Salt
 Freshly Ground Black Pepper
 1 Medium Ripe Peach, thinly sliced (or canned peaches may be used—drained and gently patted dry)
 ½ wheel Marin French Cheese Co. Golden Gate 8oz, sliced thinly into small squares
 1 ¼ cups Shredded Mozzarella
 ⅓ cup Sliced Red Onion
 Fresh Basil Leaves, for garnish
1

Preheat the oven to 400°F. Line a 12" x 17" baking sheet with parchment paper and spray with nonstick cooking spray. Spread the pizza dough evenly into the bottom of the baking sheet. Place the pizza crust into the oven and par-bake for about five minutes. Remove the pizza and set aside.

2

Preheat a medium skillet over medium-high heat and add the olive oil, ground chicken, kosher salt and pepper. Cook until the chicken is no longer pink, about 5 to 7 minutes. Remove from the skillet and set aside on a plate.

3

In the same skillet, melt the butter over medium heat. Add in the flour and begin to whisk. Keep whisking until a roux forms, about 1 minute. Gradually pour in the milk, keep whisking until slightly thickened. Stir in the garlic powder, Italian seasoning, Parmesan, kosher salt and pepper. Keep whisking until a thick consistency is achieved.

4

To assemble the pizza: spread the white sauce evenly over the pizza dough, leaving a 1" border. Next, top the sauce with the cooked chicken, slices of Golden Gate, peach slices, and red onion. Add the shredded mozzarella on top and cook for an additional 15 to 20 minutes, until golden brown. Remove from the oven and garnish with fresh basil.

Ingredients

 1 Store-Bought Pizza Dough (or homemade, if preferred)
 1 tbsp Olive Oil
 ½ lb Ground Chicken
 1 tbsp Unsalted Butter
 3 tbsp All-Purpose Flour
 1 ¼ cups Whole Milk
 ½ tsp Garlic Powder
 1 tsp Italian Seasoning
 ¼ cup Parmesan Cheese
 Kosher Salt
 Freshly Ground Black Pepper
 1 Medium Ripe Peach, thinly sliced (or canned peaches may be used—drained and gently patted dry)
 ½ wheel Marin French Cheese Co. Golden Gate 8oz, sliced thinly into small squares
 1 ¼ cups Shredded Mozzarella
 ⅓ cup Sliced Red Onion
 Fresh Basil Leaves, for garnish

Directions

1

Preheat the oven to 400°F. Line a 12" x 17" baking sheet with parchment paper and spray with nonstick cooking spray. Spread the pizza dough evenly into the bottom of the baking sheet. Place the pizza crust into the oven and par-bake for about five minutes. Remove the pizza and set aside.

2

Preheat a medium skillet over medium-high heat and add the olive oil, ground chicken, kosher salt and pepper. Cook until the chicken is no longer pink, about 5 to 7 minutes. Remove from the skillet and set aside on a plate.

3

In the same skillet, melt the butter over medium heat. Add in the flour and begin to whisk. Keep whisking until a roux forms, about 1 minute. Gradually pour in the milk, keep whisking until slightly thickened. Stir in the garlic powder, Italian seasoning, Parmesan, kosher salt and pepper. Keep whisking until a thick consistency is achieved.

4

To assemble the pizza: spread the white sauce evenly over the pizza dough, leaving a 1" border. Next, top the sauce with the cooked chicken, slices of Golden Gate, peach slices, and red onion. Add the shredded mozzarella on top and cook for an additional 15 to 20 minutes, until golden brown. Remove from the oven and garnish with fresh basil.

Sheet Pan Pizza with Chicken, Peaches
& Golden Gate
IngredientsDirections