Garlic Chicken Spinach Alfredo Pizza makes it to the Recipe List
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.
November 16th, 2005 at 4:07 pm
I tried the garlic chicken spinach pizza. It was a huge success. I really appreciate you sharing the recipe. Thanks
Amber
December 14th, 2005 at 2:43 pm
Thank you for this great sounding recipe. We just had a store bought ‘za called Parisian Pizza and now I am searching for a recipe to duplicate this delish dish at home. This is close. Only change would be to add some cooked bacon and sauteed mushrooms. Mmmmmmmm.
April 26th, 2006 at 1:39 pm
This sauce is awesome! I replaced the light cream with milk and added cornstarch and it still tasted great.
June 21st, 2006 at 3:37 pm
I made this for the kids that I watch. I’m 21 and love finding new recipes to get them to eat their veggies. They loved it. Thanks!
December 18th, 2007 at 11:17 am
My husband and I installed a wood-fired oven this fall. We have tried many pizzas but this is a “keeper”. Our guest were very impressed. This is our new favorite. We didn’t need to change a thing.
October 3rd, 2009 at 1:00 am
Haven’t tried this but sounds like a great recipe for alfredo sauce.
I have tried something similar with ranch dressing as a base and after experimenting with making the best pizza, I have noticed that the layering of the ingredients are extremely important.
I usually place any meat items first and then layer the veggies and the wettest ingredients (ex: tomatoes) last. I have noticed that it tastes better when you put the spinach near the bottom and slicing the tomato extra fine looks great and tastes even better. The mozzerella always goes on the bottom and if using feta or other cheese garnishes they always go last (ex: feta)
Hope some of this helps to perfect this awesome recipe.
I have been wanting to try an alfredo in my restaurant and you have inspired me to do it will let you know how I enjoy it and may add it on the next menu
Thanks
October 13th, 2009 at 9:35 pm
I made this terrific pizza last night, with a few modifications, and with great success. My husband and I both liked it real well. I used ingredients that I had on hand, so… I substituted canned milk for the light cream, cooked brocolli for the spinach, and cooked/chopped turkey for the pan fried chicken breast w/garlic. I also did not put a whole tsp. of salt, and perhaps used 2/3 of the alfredo sauce to top my 11′ pizza crust. Be sure to put the mozzarella cheese on last so it can keep the pieces of turkey (if you go that route) and thinly sliced tomatoes nice and moist. Bon appetit from Maine, USA!