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Chicken Alfredo Veggie Pizza Recipe

Chicken Alfredo Veggie Pizza Recipe photo by Taste of Home

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“I created this pizza myself, and it’s become one of our favorites! The vegetables' bright colors make it very appealing.” Nancy Lindsay — New Market, Iowa

This recipe is:

Healthy

Diabetic Friendly

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Chicken Alfredo Veggie Pizza Recipe

Prep: 45 min. + rising Bake: 25 min.

Yield: 8 Servings

45 25 70

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1 tablespoon canola oil
2 teaspoons sugar
3/4 teaspoon salt, divided
1/2 teaspoon garlic-herb seasoning blend
1/2 cup whole wheat flour
2-1/4 to 2-1/2 cups bread flour
1 tablespoon cornmeal
1 cup fresh baby spinach
4 teaspoons all-purpose flour
1-1/4 cups 2% milk
1-1/2 cups cubed cooked chicken breast
1/3 cup shredded Parmesan cheese
Dash white pepper
1 cup sliced fresh mushrooms
1 plum tomato, seeded and chopped
1 small onion, diced
1/2 cup chopped green pepper
1/4 cup sliced ripe olives
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup shredded Colby-Monterey Jack cheese

Directions

In a large bowl, dissolve yeast in warm water. Add the oil, sugar, 1/2 teaspoon salt, seasoning blend, whole wheat flour and 2-1/4 cups bread flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise for 20 minutes.
Punch dough down; roll into a 15-in. circle. Sprinkle cornmeal over a 14-in. pizza pan coated with cooking spray. Transfer dough to prepared pan; build up edges slightly. Bake at 425° for 12-14 minutes or until edges are lightly browned.
Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain and squeeze dry; set aside.
In a large saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, Parmesan cheese, remaining salt, pepper and reserved spinach. Cook and stir over medium heat until cheese is melted.
Spread sauce over crust; top with remaining ingredients. Bake 10-15 minutes longer or until cheeses are melted. Yield: 8 servings.

Nutritional Facts 1 slice equals 317 calories, 9 g fat (4 g saturated fat), 40 mg cholesterol, 476 mg sodium, 38 g carbohydrate, 3 g fiber, 22 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1/2 fat.

Originally published as Chicken Alfredo Veggie Pizza in Healthy Cooking October/November 2009, p24

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Reviews for Chicken Alfredo Veggie Pizza

Chicken Alfredo Veggie Pizza

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Reviewed on Feb. 01, 2010 by Sweet01

Delicious! I used garlic powder and Italian seasoning in the crust, no tomato or pepper (didn't have any), but added Feta cheese. Yum!

Reviewed on Dec. 09, 2009 by lizberrry

Decided to make a roux of 1 Tbsp olive oil and 1 Tbsp flour and then make the sauce. Everyone loved the flavor. A definite keeper!

Reviewed on Nov. 15, 2009 by chantalb

I made this pizza using a refrigerated pizza crust that ended being to thin, so I would either buy one premade or buy ready pizza dough, because I don't have time to make my own. It takes a while to get all the ingredients ready but it's worth it. Very tasty and filling.

Reviewed on Nov. 06, 2009 by Angel_Food

This takes a bit of time to prepare but it was well worth it. I didn't have bread flour so I used regular white flour. The alfredo sauce is delicious. I used meat from a rotisserie chicken. Delicious!