Homemade Chicken Alfredo Pizzas

Name: Homemade Chicken Alfredo Pizzas
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 pizzas (6 slices each).
Cuisine: Europe, Italian
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 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 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 shredded part-skim mozzarella cheese; 1/2 cup shredded Italian cheese blend; 1 teaspoon Italian seasoning

TOTAL TIME: Prep: 30 min. + standing Bake: 15 min. YIELD: 2 pizzas (6 slices each).

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

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 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 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 shredded part-skim mozzarella cheese
1/2 cup shredded Italian cheese blend
1 teaspoon Italian seasoning

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.

Nutrition Facts

1 slice: 328 calories, 13g fat (7g saturated fat), 62mg cholesterol, 568mg sodium, 27g carbohydrate (4g sugars, 1g fiber), 26g protein.