Chicken and Herb White Pizza

• 1 pound refrigerated fresh pizza dough
• Cooking spray
• 1 tablespoon butter
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup 2% reduced-fat milk
• 1/2 cup (2 ounces) grated fresh pecorino Romano cheese
• 1 tablespoon yellow cornmeal
• 1 1/2 cups shredded rotisserie chicken breast
• 1/4 cup diced red onion
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley

Preheat oven to 450°.

Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.

Melt butter in a medium saucepan over medium heat. Add garlic; cook 30 seconds, stirring constantly. Add flour and pepper; cook 1 minute, stirring constantly with a whisk. Gradually add milk, stirring constantly with a whisk. Cook 3 minutes or until thick and bubbly, stirring constantly with a whisk. Remove from heat; add cheese, stirring until cheese melts.

Sprinkle a baking sheet with cornmeal; roll dough into a 12-inch circle on prepared baking sheet. Spread white sauce over dough, leaving a 1/2-inch border. Top with chicken and onion. Bake at 450° on bottom oven rack for 17 minutes or until crust is golden. Sprinkle with herbs.