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Chicken Alfredo Veggie Pizza

 Chicken Alfredo Veggie Pizza
“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
8 ServingsPrep: 45 min. + rising Bake: 25 min.

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
  • 4 teaspoons all-purpose flour
  • 1-1/4 cups 2% milk
  • 1-1/2 cups cubed cooked chicken breast
  • 1 cup fresh baby spinach
  • 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,

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Chicken Alfredo Veggie Pizza (continued)

Directions (continued)

  • 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, combine flour and milk until smooth.
  • Bring to a boil; cook and stir for 2 minutes or until thickened. Add
  • the chicken, spinach, Parmesan cheese, pepper and remaining salt.
  • Cook and stir over medium heat until spinach is wilted.
  • 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.
Wine: This recipe pairs well with a sweet red wine.: Taste of Home Special Offer: Enjoy this recipe with Fizz 56 Brachetto Italy N/V, sparkling and sweet with hints of raspberry and cherry. Buy now and get 3 bottles for $49.99. Order Now