Chicken Veggie Alfredo Pizza=YUM!

I don’t usually crave pizza, but when I do it’s not the traditional type. I crave loads of vegetables and Alfredo sauce, but for my husband’s sake I also include meat chicken. For me, though I love loads of toppings, it usually comes down to the crust and for this reason I make my own.

I have a pizza recipe listed in my recipe index here on rootandblossom, however I decided to mix it up by using a wheat and bread flour mixture rather than unbleached white flower and adding a little sugar.

(Bread raising outside on the back porch in the sun!)

(after the first bake)

This was my first time using spinach on pizza, before adding the spinach to the sauce I needed to let it sit in boiling water for a few minutes.

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
  • 1 cup fresh baby spinach
  • 1 jar reduced fat Alfredo parmesan sauce
  • 1-1/2 cups cubed cooked chicken breast
  • 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

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 (or greased pizza stone with cornmeal sprinkled on top). 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, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain and squeeze dry; set aside.

In a large saucepan, head through Alfredo sauce. Add the chicken, Parmesan cheese, remaining salt, pepper and reserved spinach. Cook and stir over medium heat until cheese is melted.

Spread sauce over crust; top with remaining ingredients. Bake 10-15 minutes longer or until cheeses are melted. 

(pre cheese and baking)

Husband LOVED this! Very hearty from the veggie overload! Yum.

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