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Homemade Chicken Alfredo Pizzas Recipe

Homemade Chicken Alfredo Pizzas Recipe photo by Taste of Home

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Give these mouthwatering Alfredo pizzas a try next time you need to feed a crowd but want something healthier than delivery pizza. Even with their from-scratch crust and sauce, you’ll be surprised by how easily they come together. —Catherine Nickelson, Scandia, Minnesota

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Homemade Chicken Alfredo Pizzas Recipe

Prep: 30 min. + standing Bake: 15 min.

Yield: 12 Servings

30 15 45

Ingredients

1 package (1/4 ounce) quick-rise yeast
1 cup warm water (120° to 130°)
1 teaspoon sugar
1-1/2 teaspoons salt, divided
2-1/2 to 3 cups all-purpose flour
2 tablespoons cornmeal
1 tablespoon olive oil
2 garlic cloves, minced
2 tablespoons butter
1 teaspoon dried parsley flakes
1/4 teaspoon pepper
4-1/2 teaspoons all-purpose flour
1-1/2 cups 2% milk
3 cups cubed cooked chicken breasts
2 large tomatoes, chopped
2 cups chopped fresh baby spinach
4 cups (16 ounces) shredded part-skim mozzarella cheese
1/2 cup shredded Italian cheese blend
1 teaspoon Italian seasoning

Directions

In a large bowl, dissolve yeast in warm water. Add the sugar, 1/2 teaspoon salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
Sprinkle cornmeal over two 12-in. pizza pans coated with cooking spray. Divide dough in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to prepared pans. Build up edges slightly. Prick dough thoroughly with a fork; brush with oil. Bake at 425° for 5-8 minutes or until edges are lightly browned.
In a small saucepan, saute garlic in butter until tender. Stir in the parsley, pepper and remaining salt. Combine flour and milk until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Spread over crusts; top with chicken, tomatoes, spinach, cheeses and Italian seasoning. Bake 10-12 minutes longer or until crusts are lightly browned and cheeses are melted. Yield: 2 pizzas (6 slices each).

Nutritional Facts 1 slice equals 328 calories, 13 g fat (7 g saturated fat), 62 mg cholesterol, 568 mg sodium, 27 g carbohydrate, 1 g fiber, 26 g protein.

Originally published as Homemade Chicken Alfredo Pizzas in Healthy Cooking December/January 2011, p31

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Homemade Chicken Alfredo Pizzas

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(11-17) of 17 reviews

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Reviewed on Feb. 23, 2011 by akamoonpie

OMGoodness! This pizza is the bomb diggity! Can't beleive it's healthy, and one slice is very filling.

Reviewed on Feb. 07, 2011 by mabergy

This is a great recipe! I exchanged turkey sausage for the chicken and my son really liked it!

Reviewed on Feb. 01, 2011 by HeatherHH

It's a very thin crust that barely covers the pan. I also didn't feel it had that much taste either. I won't be making it again.

Reviewed on Jan. 15, 2011 by AshleyR

My husband and I just had this for dinner. We used a wheat pizza crust that we always use for pizza, but everything else was per the recipe. It turned out well except my first attempt at the sauce was burnt and didn't thicken correctly. My second attempt was much better, but I did not follow the directions as written this time. I realized to make a sauce like this you should actually put the flour in with the butter first, then add the milk and whisk it constantly. I added the seasonings when the sauce was at a nice consistency.

Reviewed on Jan. 07, 2011 by tracyscottod

loved it!

Reviewed on Jan. 07, 2011 by foodie2011

I first tasted this pizza at Olive Garden's, and it became one of my favorites. Now I can make it at home.....thanks for the recipe..

Reviewed on Dec. 05, 2010 by Gabrielle Schroader

This pizza was YUMMY! I only used about 2 cups of mozzarella cheese and it was still plenty cheesy. I went a little heavy on the garlic and the result was delicious.

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