4 teaspoons olive oil, divided 1/4 cup prechopped onion 1/4 cup matchstick-cut carrot 1/4 cup prechopped celery 1/4 cup frozen green peas 1 1/2 tablespoons all-purpose flour 1 cup unsalted chicken stock 10 ounce refrigerated fresh whole-wheat pizza dough 5 ounces skinless rotisserie chicken breast, shredded (3/4 cup) 3 ounces preshredded part-skim mozzarella cheese (about 3/4 cup) 1 teaspoon thyme leaves 1/4 teaspoon black pepper 1/8 teaspoon kosher salt
How to Make It
Place a 12-inch cast-iron skillet in oven, and preheat oven to 500°F. (Do not remove skillet while oven preheats.)
Heat 1 teaspoon oil in a large nonstick skillet over medium-high. Add onion; sauté 2 minutes. Add carrot, celery, and peas; sauté 1 minute. Remove mixture from skillet; set aside.
Add flour and 1 tablespoon oil to nonstick skillet. Cook 30 seconds, whisking constantly. Slowly add stock, stirring constantly. Bring to a boil; reduce heat and simmer, whisking often, until mixture is thickened, about 3 minutes. Remove from heat.
Place dough on a lightly floured surface; roll into a 12-inch circle. Carefully place dough in preheated cast-iron skillet; flatten to cover bottom of pan. Bake in preheated oven until crust is lightly browned, about 5 minutes. Remove from oven; increase heat to broil. Top pizza crust with 1/2 cup stock mixture. Sprinkle with onion mixture, chicken, and cheese. Broil until cheese is melted, about 2 minutes. Drizzle with remaining stock mixture. Sprinkle with thyme, pepper, and salt.