Homemade Chicken Alfredo Pizzas
If you want to add more Mediterranean recipes to your collection, Homemade Chicken Alfredo Pizzas might be a recipe you should try. One serving contains 226 calories, 23g of protein, and 12g of fat. For $1.43 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 12. 9805 people were impressed by this recipe. It is brought to you by Taste of Home. If you have baby spinach, salt, sugar, and a few other ingredients on hand, you can make it. It works well as a main course. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 63%, which is solid. Similar recipes include Homemade Mini Bagel Pizzas, Homemade Whole Wheat Pita Pizzas, and Homemade Alfredo Sauce.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 15 minutes
Ingredients:
2 cups chopped fresh baby spinach
2 tablespoons butter
3 cups cubed cooked chicken breasts
2 tablespoons cornmeal
1 teaspoon dried parsley flakes
4-1/2 teaspoons all-purpose flour
2 garlic cloves, minced
1/2 cup shredded Italian cheese blend
1 teaspoon Italian seasoning
1-1/2 cups 2% milk
1 tablespoon olive oil
4 cups (16 ounces) shredded part-skim mozzarella cheese
1/4 teaspoon pepper
1-1/2 teaspoons salt, divided
1 teaspoon sugar
2 large tomatoes, chopped
1 cup warm water (120° to 130°)
1 package (1/4 ounce) quick-rise yeast
Equipment:
bowl
sauce pan
frying pan
Cooking instruction summary:
Directions 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). Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. 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. 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. 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 CookingDecember/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. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, dissolve yeast in warm water.
2. 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).
3. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
4. 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.
5. Transfer to prepared pans. Build up edges slightly. Prick dough thoroughly with a fork; brush with oil.
6. Bake at 425° for 5-8 minutes or until edges are lightly browned.
7. In a small saucepan, saute garlic in butter until tender. Stir in the parsley, pepper and remaining salt.
8. Combine flour and milk until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
9. Spread over crusts; top with chicken, tomatoes, spinach, cheeses and Italian seasoning.
10. Bake 10-12 minutes longer or until crusts are lightly browned and cheeses are melted.
Nutrition Information:
covered percent of daily need
