Here is my rendition that I have named Chicken and Spinach Alfredo Pizza. I hope you enjoy it.
To get my cooked chicken breasts, I used a whole chicken (that's all we have in this household), removed the legs and thighs for tomorrow's dinner and put the rest of the chicken into the stockpot. This gives me not only the breast meat that I need tonight but also the chicken stock I will need for my soup on Easter.
I sauteed the mushrooms and onions in 1 T. of butter.
I then added the spinach and cooked over med high heat until the spinach was wilted
and all juices had evaporated.
I removed to another container and set aside.
I used the same pan to make the roux (the butter and flour mixture).
It doesn't matter if bits of vegetables are still clinging to the pan.
I see no reason to dirty more pans than necessary.
Add the cream to the roux and stir over medium heat until creamy and thickened.
Return the vegetables to the pan.
Place the vegetable mixture in the center of the crust.
Sprinkle with the chicken
Sprinkle with both Cheeses.
Place on Baking Stone that has been heated to 400*
It only took about 12 minutes to bake so check it after 12 minutes
and bake for a minute or two longer if needed.
OOOPS....after I posted this my friend, Paula, asked me how it tasted in the comment section. That's when it occurred to me that I never even mentioned how absolutely decadent this pizza is. Oh my Goodness, it is like eating a plate of Chicken Alfredo and sopping up all the sauce with a piece of good bread!!! In fact, it is so delicious I am linking up with Wednesday Whatsit's so everybody can try it!!
I am also sharing this on Gospel Homemaking because what makes us Thrive at Home more than sharing a good meal together.
Homemade Pizzas are much, much less expensive than Restaurant Pizzas so I am linking up with Thrifty Thursday to share this wonderful recipe.
adapted from Passionate Penny, Garlic Chicken and White Sauce Pizza
Pizza dough, homemade or store-bought
2 c. diced, cooked chicken breasts
1 T. butter
8 oz. mushrooms, sliced
2 c. baby spinach leaves
1/2 of a small onion, diced
salt and pepper to taste
2 T. butter
2 cloves garlic, minced
3 grinds of fresh cracked pepper
2 T. flour
1 c. half and half
1 dash nutmeg
1 c. shredded Mozzarella cheese
1/4 c. grated Parmesan cheese
Preheat Pizza Stone on the middle rack of your oven to 400*.
Prepare dough for a 12" round pizza and place on pizza peel that has been sprinkled with cornmeal.
Saute mushrooms and onions in 1 T. of butter until softened, add spinach leaves and cook until wilted. Season with salt and pepper. Set aside.
In med. saucepan, melt 2 T. butter over med high heat. Add garlic and cook until softened but not browned, less than a minute. Add flour and cook until bubbly and starting to brown, whisk in the half and half and continue to cook until smooth and starting to thicken. Season with pepper and nutmeg. Combine the sauteed vegetables with the sauce.
Place sauteed vegetables on center of pizza crust leaving an inch at the edges for the crust. Sprinkle the chicken over the vegetables followed by the Mozzarella and then the Parmesan.
Transfer the Pizza from the peel onto the stone and Bake at 400* for 12-15 minutes.