Tuesday, May 31, 2011

Chicken Alfredo Pizza with Spinach, Bacon, and Sundried Tomato

     This is one of my favorite pizzas I have made! It's so flavorful and different from "regular" pizza. Don't get me wrong, I love a good pepperoni and mushroom pizza on butter cheese crust. But there is just something special about this pizza.
     I saw the recipe on Cooking Creation. Basically, the only changes I made were to use bacon and my favorite beer batter pizza dough. I really thought the flavors of the dough and toppings complimented each other! We'll definitely be making this one again.

1 pizza crust
1 lb cooked chicken, shredded
6 slices bacon, chopped
2 tbsp extra-virgin olive oil
2 c fresh spinach
1 clove garlic, minced
2 tsp freshly squeezed lemon juice
Sea salt, to taste
Freshly ground black pepper, to taste
1/2 c alfredo sauce (I used the powdered mix,and froze the other half for another time)
4 pieces sun-dried tomatoes, chopped
1/2 c shredded Asiago cheese
1/4 c shredded mozzarella cheese
1/4 c Parmesan cheese
  • Preheat oven to 425*. 
  • Bake beer batter pizza dough 5-7 minutes.
  • Heat olive oil over medium-high heat in a large skillet. Add the spinach, season with salt and pepper and stir constantly until wilted down; about 1 minutes.  Add the garlic and cook for 1 minute longer. Turn the heat down to low.  Add the cooked chicken, bacon, stir in lemon juice and season with salt and pepper.  Remove from heat and set aside
  • Spread the alfredo sauce evenly over the crust.
  • Top with sun-dried tomatoes and chicken/spinach mixture.
  • Sprinkle the Asiago, mozzarella and Parmesan cheese over all.
  • Bake pizza for 12 minutes, or until golden brown and crunchy.

1 comment:

  1. I had a reader suggest adding bacon and I thought it was a great idea, so I tried it and it really is a wonderful addition to this! I'm so glad you enjoyed it. Yours turned out fabulous! I'm excited to try your beer batter pizza dough! :)


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