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
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 shredded part-skim mozzarella cheese
- 1/2 cup shredded Colby-Monterey Jack cheese
Reviews
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Delicious! I used garlic powder and Italian seasoning in the crust, no tomato or pepper (didn't have any), but added Feta cheese. Yum!
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!
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.
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!