Go Back
+ servings

Creamy Mushroom and Chicken Pizza with Bacon and Basil

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 2 large or 3 small pizzas


  • 1/4 cup corn meal for dusting
  • 16 ounces of your favorite refrigerated store-bought pizza dough I use Trader Joe's
  • 6 tablespoons unsalted butter divided
  • 1 medium yellow onion cut in half and then sliced thin
  • 8 ounces crimini mushrooms sliced
  • salt and black pepper
  • 1 teaspoon herbs de provence
  • 1/4 cup all-purpose flour
  • 16 ounces low sodium beef broth
  • 1/4 cup heavy cream
  • 2 cups fully cooked chicken breast cut into bite-sized pieces
  • 2 cups mozzarella cheese grated
  • 3 strips of bacon fully cooked and chopped
  • 1 tablespoon fresh basil chopped
  • 1 tablespoon fresh parsley chopped


  • Preheat your oven to 475 degrees F and if you are using a pizza stone, place it in the oven at this point.
  • Melt 3 tablespoons of butter in a large saute pan over medium heat. Add the onion and cook for 5 minutes and then add the mushrooms. Season with salt, pepper and herbs de provence. Cook until the veggies are tender and the mushrooms have released their water. Add the remaining 3 tablespoons of butter and melt. Whisk in the flour, evenly coat the veggies and cook for 2-3 minutes or until the flour is browned. Very slowly whisk in the beef broth. Continue whisking until the mixture has thickened substantially. It should easily coat the back of a spoon and take on a "gravy-like" appearance. This step took me approximately 10 minutes, but may take longer. Keep whisking until you reach this consistency. Whisk in the heavy cream and cook for an additional 5 minutes. Remove from heat and set aside.
  • On a pizza peel (or a large baking sheet if you are using one), sprinkle a layer of corn meal. Cut your dough into 2 (for larger pizzas) or 3 (for smaller pizzas) equal-sized portions. Form 1 portion of the dough into a circular shape, stretching and shaping where necessary. You may need to bake each pizza separately, so start with one and then go from there.
  • When your dough is to your desired shape and size, take about a 1/2 to 3/4 cup of the mushroom sauce and spread it evenly on the dough. Sprinkle with a thin layer of mozzarella cheese and then top with 1/3 of the chopped chicken. Sprinkle another thin layer of mozzarella.
  • Place the pizza in the oven and bake for 7-10 minutes or until the cheese is bubbly and brown and the edges of the dough are also brown. Remove from oven and let stand for approximately 4 minutes before serving. Sprinkle with chopped bacon, parsley and basil.
  • Repeat these steps for the remaining dough.