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Homemade Chicken Alfredo Pizzas Recipe
Homemade Chicken Alfredo Pizzas Recipe photo by Taste of Home

Homemade Chicken Alfredo Pizzas Recipe

Read Reviews (18)
4.17 18
Publisher Photo
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
TOTAL TIME: Prep: 30 min. + standing Bake: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + standing Bake: 15 min.
MAKES: 12 servings

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 King Arthur Unbleached 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 King Arthur Unbleached 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

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.

Directions

  1. 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).
  2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
  3. 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.
  4. 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.
  5. 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).
Originally published as Homemade Chicken Alfredo Pizzas in Healthy Cooking December/January 2011, p31

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.

Enjoy this recipe with a sweet red wine.

Reviews for Homemade Chicken Alfredo Pizzas(18)

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (5)
3 Star
 (0)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jul. 1, 2013

I made this pizza & was told it was the best pizza I had ever made. It was amazingly good! I was able to use fresh spinach out of my garden too!

MY REVIEW
Reviewed Jan. 31, 2013

The crust was a little too crispy for my liking and I used poached chicken which was a little bland. Next time I would want season the chicken somehow, but overall it was very good.

MY REVIEW
Reviewed Mar. 9, 2012

The crust was bland as cardboard and didn't need to be cooked twice. The sauce was bland. It was really hard to eat.

MY REVIEW
Reviewed Mar. 9, 2012

This recipe was very disappointing. The crust was bland and cardboard-like. The sauce did not taste like any alfredo sauce I have ever had. Overall it was hard to eat the chicken and crust that had been baked twice.

MY REVIEW
Reviewed Jan. 16, 2012

Really quite good. I am not a huge fan of the taste of reheated chicken, so I will probably leave that out next time.

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