I know that serving a pizza only 3 times really doesn’t seem like enough to call a pizza done, but the Garlic Chicken and Alfredo Spinach pizza has arrived. I served it again for some more people tonight and it was a huge hit. The main adjustment I made this time was to reduce the amount of spinach Alfredo sauce that I used for the base. This made the base much less heavy and made the slice easier to hold and eat.
After round three with this pizza I think it’s time to move it out of the experimental list. Here is the final recipe:
Spinach Alfredo base:
1-1/2 cups light cream
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.
Lightly coat 2 boneless chicken breasts, cut into slivers, with flour and fry it lightly in Olive Oil and about 2 cloves of minced garlic.
Spread a thin layer of Alfredo spinach sauce onto the base and top with thinly sliced tomatoes, garlic chicken and mozzarella cheese. Bake for 15 minutes at 475 degrees.
PS, we also made a nice sized pepperoni and mushroom pizza for the kids which turned out to be quite tasty.