Chicken Alfredo Veggie Pizza

Name: Chicken Alfredo Veggie Pizza
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 8 servings.
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

“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

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, 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.

Nutrition Facts

1 slice: 317 calories, 9g fat (4g saturated fat), 40mg cholesterol, 476mg sodium, 38g carbohydrate (4g sugars, 3g fiber), 22g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1/2 fat.

Originally published as Chicken Veggie Alfredo Pizza in Healthy Cooking October/November 2009

Reviews

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Average Rating:

Sweet01

Feb 1, 2010

Delicious! I used garlic powder and Italian seasoning in the crust, no tomato or pepper (didn't have any), but added Feta cheese. Yum!
lizberrry

Dec 9, 2009

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!
chantalb

Nov 15, 2009

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.
Angel_Food

Nov 6, 2009

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!