Plum Sprouts and Cranberry Cheese Pizza Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a small bowl, mix together the butter, flour, and water. Set aside.

In a medium saucepan, combine the salt, oil, mushrooms, tomatoes, egg whites, lemon zest, apple cider vinegar, milk, lemon zest, apple cider vinegar, chicken, paprika, onion powder, oregano, salt, chicken. Cook over medium heat, stirring constantly, until chicken is browned and juices run clear.

Bring a large saucepan of water to a boil. Add squash and cook until tender but not dry, about 20 minutes. Drain, cool, and chop.

Remove squash from cooking liquid and cut into thin slices. Place in a large bowl and pour vegetable broth over squash. Mix with chicken and cook until chicken is tender, about 15 minutes.

Dredge squash in flour and set aside. Reserve 1/4 cup of the filling and chop into 1/2 inch cubes. Transfer remaining filling to a medium bowl.

Heat butter or margarine in a medium saucepan over medium heat. Add flour and toss to coat. Heat until light and fluffy, about 10 minutes. Stir in chicken and cook about 8 minutes more, stirring constantly, until chicken is cooked through and tender. Transfer chicken to a large bowl and mix with cooked squash and chicken.

Heat margarine in a medium saucepan over medium heat. Add flour and stir about 2 minutes more, until mixture is light and fluffy.

Transfer squash mixture to a medium bowl. Add lemon zest and apple cider vinegar over cooked squash mixture. Mix well.

Stir squash mixture into cream cheese mixture in a large mixing bowl. Fold in chicken chunks.

Stir mixture into cream cheese mixture in a large mixing bowl; stir together 1/3 cup milk, 1/2 cup corn syrup, 1/2 cup lemon zest, 1/2 teaspoon lemon zest, 1/2 teaspoon salt. Continue mixing until mixture is no longer lumpy. Transfer to platter and serve.