Chef Estie Kung’s French Onion Soup Chicken Pizza

Find out how to make Chef Estie Kung’s French Onion Soup Chicken Pizza! Show us your finished pie on social using #RealRecipes! 

1 (16 ounce) pre-made pizza crust resting at room temp for 30 minutes
1 boneless skinless chicken breast
1 large yellow onion
3 tablespoons olive oil
3 tablespoons red wine
1/2 cup chicken stock
4 tablespoons butter (divided)
2 tablespoons flour (plus some for rolling dough)
1 1/4 cup warm milk
2 ounces grated Parmesan
4 ounces Gruyere cheese, grated and thinly sliced with a vegetable peeler
8 ounces shredded Fontina cheese
2 sprigs of thyme
1 spring of rosemary
salt and pepper to taste

Preheat oven to 475.

Salt and pepper chicken breast and put it in a sauté pan with a little olive oil over medium high heat. Brown each side for about 4 minutes, cover and continue to cook over medium heat until cooked through (about 6 minutes). Dice chicken when cool enough to handle.

Make the caramelized onions:

Cut the onion in half lengthwise and julienne each half. Heat 3 tablespoons of olive oil in a sauté pan over medium-high heat and add onion when oil is hot. Stir until onion is evenly brown and then reduce heat and cook for five minutes. Turn up the heat and add a splash of red wine (may flambé). When wine has reduced add 1/2 cup of chicken stock, spring of thyme and sprig of rosemary. Cook until onions are very soft and golden brown (about 15 minutes). Add 2 tablespoons of butter and stir until melted. Add salt and pepper to taste.

Make béchamel sauce:

Melt 2 tablespoons of butter to a saucepan. Add 2 tablespoons of flour and stir until you form a roux. Stir the roux for 2 minutes over medium-low heat (don’t let it turn golden). Add the warm milk slowly and whisk in the roux. Continue to stir as the sauce thickens. Add the grated Parmesan and about a tablespoon of the Gruyere. Add salt and pepper to taste (about 3 pinches of salt and a dash of pepper).

Assemble the pizza:

Press, stretch and pull dough to form a 12-inch round. Form a small edge as a crust. Spread béchamel sauce evenly over the dough. Place the caramelized onions on top of the sauce. Spread the diced chicken evenly over the pizza. Sprinkle generously with shredded Fontina. Add slices of Gruyere in a wheel-shaped pattern. 

Bake pizza for about 14 minutes or until the crust turns golden brown. Place the pizza under the broiler for about 3 minutes to brown the cheese so it resembles French onion soup.

Garnish with thyme leaves and serve.


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