My rambunctious, fun loving, joy filled son turned 11 today and we had a small gathering to celebrate. I asked him what he would like on his pizza and he requested Chicken and Spinach Alfredo Chicken. I had never made it before and was not sure how much sauce to add to the pizza, but I was pleased to find that this was nearly perfect! It would have been even better with bacon! Next time!
Chicken and Spinach Alfredo Chicken
Yield: 8 slices
Pizza Dough Ingredients:
- 1 packet Rapid Rise yeast
- 1 cup warm water (110 F)
- 1 Tbsp sugar
- 2 Tbsp canola oil
- 1 tsp salt
- 3 cups of all purpose flour
- purchased Alfredo Sauce
- 1 tsp dried oregano
- garlic powder
- frozen, chopped spinach, thawed and drained (squeeze dry)
- 1 roasted chicken breast half, pulled apart into bite size pieces
- 8 oz shredded Italian Blend cheese
- 2 strips of bacon, cooked crisp and broken into smaller pieces
To make pizza dough, dissolve the yeast in the warm water in your kitchen Aid stand mixer, if you are lucky enough to have one. Add the vegetable oil and sugar to the yeast. Add 1 cup of flour and 1 tsp of water to the mixing bowl. Use the paddle attachment and mix until the ingredients are well combined. Add the remaining 2 cups of flour to the dough, and switch to the hook attachment and knead until all the flour has worked into the dough and it looks smooth and elastic, about 2 minutes. Remove the dough from the hook and pour about 1 teaspoon of oil over the dough, turn the dough to coat it with the oil. Cover the mixing bowl, first with a piece of plastic wrap and then cover with a clean kitchen towel. Allow to rise for 30-45 minutes. It should double in size.
In the meantime roast the chicken, seasoned with salt and pepper, in the oven (I used skin on, with bone chicken breasts) and roasted them at 375 for about 40 minutes. I allowed the chicken to cool off about 20 minutes, so it was cool enough to handle.
Preheat the oven to 375 for the Pizza.
Place the dough on a pizza stone (I love my pampered chef one- in this case I used their large one that has a lip). I sprinkled the dough with dried oregano. Next, I ladled about 1 cup of sauce onto the dough and spread it out. I then dotted the dough with pieces of spinach (be sure to wring it dry before using it – I like using the chopped frozen spinach because you can remove the moisture – which would be hard to do if using fresh). I pulled the chicken skin off and pulled the meat from the bone and pulled the meat apart into bite size pieces, placing them all along the top of the dough. Next, I sprinkled garlic powder over top the pizza and chicken. Sprinkle with bacon pieces if you are using them (I will next time). I drizzled about 4 tablespoons of Alfredo sauce over the top of the chicken again and topped it with the shredded cheese.
Bake at 375 for 20-25 minutes, or until the cheese is golden and bubbly.