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Chicken & Spinach Alfredo Pizza
Description
Any crust recipe will work with this decadent pizza but it is especially good with the Garlic Parmesan Crust.
Prep Time:
15 minutes

Bake Time:
12 to 15 minutes

Number Of Servings:
1 (12-inch) pizza
Ingredients:

Garlic Parmesan Crust:
1-3/4 to 2-1/4 cups all-purpose flour
1 envelope Fleischmann's Pizza Crust Yeast
1-1/2 teaspoons sugar
3/4 teaspoon salt
1/3 cup shredded Parmesan cheese
2/3 cup very warm water (120 to 130°F)*
2 teaspoons Spice Islands Minced Garlic
3 tablespoons oil

Toppings:
1/2 cup alfredo sauce
1 package (6 ounces) pre-cooked grilled chicken strips
1/2 cup seeded, chopped tomato
1/4 cup roughly chopped red onion
1/4 cup fresh baby spinach
1-1/2 cups (6 ounces) shredded mozzarella cheese

Directions:
Preheat oven to 425°F.

Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.  Add very warm water and oil; mix until well blended, about 1 minute.  Gradually add enough remaining flour to make a soft dough.  Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.

Pat dough with floured hands to fill greased pizza pan or baking sheet.  OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet.  Form a rim by pinching the edge of the dough.

Spread with Alfredo sauce.  Top with chicken, tomato, onion and spinach; sprinkle with cheese.

Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.

*If you don't have a thermometer, water should feel very warm to the touch.

**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking.  Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion.  Rotate dough a quarter turn and repeat the "fold, push and turn" steps.  Keep kneading dough until it is smooth and elastic.  Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.