Spinach Alfredo Garlic Chicken Pizza – First Try
In the something-besides-pepperoni category is this great example of a well rounded meal on a pizza that is my latest experiment – the Spinach Alfredo Garlic Chicken pizza. The base is a garlic alfredo sauce containing fresh leaf spinach. On top we have roasted garlic chicken, sliced tomatoes and mozzarella cheese. Here’s how it was done:
Spinach Alfredo base:
1-1/2 light cream
2 Tbl butter
3/4 cup Parmesan cheese, grated
1 tsp Salt
1/2 tsp Pepper
1/2 tsp Garlic Powder
3 cloves of Garlic, minced
1 tsp Oregano
2-3 oz Fresh Leaf Spinach, chopped
The cream is heated to boiling then turned down to a simmer while the other ingredients are mixed in. Remove the mixture from the heat when it begins to thicken.
Meanwhile, I lightly coated 2 boneless chicken breasts with flour and fried it lightly in Olive Oil and about 2 cloves of minced garlic. The spinach alfredo sauce was spread onto a 16 inch blank of 24 hour Bill’s Traditional dough. Next, the chicken, tomatoes and cheese were added.
The pizza baked for about 12 minutes at 480 degrees. When it cooled, I served it to some hungry folks. Each slice sagged with toppings and tasted ridiculously good. In fact, I could only eat one and a half slices before feeling full (this is not normal for me at all). This pizza was a huge hit with my guests and my wife. I can’t wait to try it again. I need to figure out a way to keep the crust from sagging, but this is an otherwise immediate touchdown!
Here are some pics…
October 10th, 2005 at 4:08 pm
WHAT A WINNER! Spread filling on my husband’s homemade dough but could not find light cream so used half & half & 2-3 tablespoons of powdered milk. Also, only sauteed one chicken breast w/garlic. Have made 3 times and it’s great.