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