This month for Secret Recipe Club we were assigned to pick something from Robin, Restored who was formerly know as Penny Pinching Provisions. I found this recipe for her Chicken Alfredo Pizza from May of 2011. As a health conscious person I've never really had anything with Alfredo sauce but for some reason I was drawn to this combination of flavors. We had this for dinner over the weekend and boy was I surprised at how good it was. I've made a bunch of non-traditional pizzas in the past but this may be the best one so far. The sauce was creamy which paired really nicely with the salty crisp bacon and the earthy flavors of the spinach and sun-dried tomatoes. Thanks Robin for a new pizza to add to our rotation, John has insisted we will be making this again soon!!
Ingredients:1 Whole Wheat Pizza Crust
5 Pieces of Crispy Bacon
1 Cooked, Boneless, Skinless Chicken Breast
3 Cups Spinach
1 Garlic Clove - Minced
1 Cup Sun-Dried Tomato - Sliced
3/4 Cup Light Alfredo Sauce
2 Cups 4 Cheese Pizza Blend of Shredded Cheese
1 Tbsp Olive Oil
1/4 Cup Flour
Start by preheating your oven to 400 F and spray your pizza pan with Pam. Put the flour down and roll out your pizza dough till it's about a 1/2 in or so thick. Transfer the pizza to the pan. Spread the Alfredo sauce around leaving yourself a little room for the crust.
We always have chicken breast laying around because we often grill or bake a bunch a head of time for salads so I just shredded a leftover breast. You could also you rotisserie chicken if you have that instead. Also slice up your sun-dried tomato and arrange both evenly over top of the Alfredo sauce.
Next in a large sauce pan heat up the oil over medium and saute the spinach and garlic, stirring occasionally until it has completely wilted and most of the water has dissipated. Salt & pepper the spinach mixture to taste. While the spinach is cooking crisp up your bacon, I'm a fan of making it in the microwave but however you want to do it is fine. Pat the bacon dry to get rid of the grease and crumble it into pieces. Arrange the bacon and spinach mixture over top of the chicken and sun-dried tomatoes, spreading everything out as much as possible.
Top the pizza with a 4 cheese pizza blend of shredded cheese, the one I chose was mozzarella, provolone, Parmesan and Pecorino Romano. Bake for 20 minutes in the oven until the cheese is melted and bubbling a bit and the edge of the crust looks brown and crispy. Wait 5 minutes before slicing.
Linked at:http://insidebrucrewlife.com/, http://www.chef-in-training.com/, http://www.nap-timecreations.com/, http://www.mandysrecipebox.blogspot.com, http://www.momstestkitchen.com/, http://www.ducksnarow.com/, http://www.hungrylittlegirl.com/, http://www.ladybehindthecurtain.com/, http://thenymelrosefamily.com/, http://www.housewivesofriverton.com/, http://www.bunsinmyoven.com/, http://www.mostlyhomemademom.com/, http://mylifeasrobinswife.com/, http://apeekintomyparadise.blogspot.com, http://www.lifewiththecrustcutoff.com, http://www.mandatorymooch.blogspot.com/, http://www.mizhelenscountrycottage.blogspot.com/, http://www.momontimeout.com/, http://www.foodiefriendsfridaydailydish.com, http://www.thecountrycook.net/, http://iamaddictedtorecipes.blogspot.ca/, http://www.flourmewithlove.com/2, http://www.ishouldbemoppingthefloor.com/, http://djssugarshack.com/,