Back to Chicken Alfredo Veggie Pizza

Print Options


Card Sizes

Chicken Alfredo Veggie Pizza Recipe

Chicken Alfredo Veggie Pizza Recipe

“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
TOTAL TIME: Prep: 45 min. + rising Bake: 25 min. YIELD:8 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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: 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.

Reviews for Chicken Alfredo Veggie Pizza

Sort By :

Average Rating
Sweet01 User ID: 1327588 99707
Reviewed 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 User ID: 3432938 82734
Reviewed 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 User ID: 1765992 111306
Reviewed 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 User ID: 245187 99706
Reviewed 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!"

Loading Image