Tomato Alfredo Pizza with Chicken, Spinach and Bacon

From: Jenn@eatcakefordinner


1 batch prepared pizza dough (store-bought or homemade)

1/2 Tbl. olive oil

1 batch Tomato Alfredo Sauce (recipe below)

2 boneless chicken breasts

1 packet Garlic Herb & Wine Marinade

1/2 c. chopped fresh spinach, opt.

4-5 slices bacon, cooked and crumbled

1 c. Italian Cheese blend


Tomato Alfredo Sauce

1 c. milk

3 oz. cream cheese

1 Tbl. all-purpose flour

1/2 tsp. kosher salt (or 1/4 tsp. table salt)

1/2 Tbl. bacon grease or unsalted butter

1 tsp. minced garlic

1 tsp. Italian seasoning

1/2 (8 oz.) can tomato sauce

3/4 c. grated Parmesan cheese 


Prepare marinade according to package directions; add chicken and allow to marinate for several hours.  When ready, grill the chicken until internal temperature registers 165 degrees on an instant-read thermometer (or until it's no longer pink in the inside).


For the Tomato Alfredo Sauce:  Add milk, cream cheese, flour and salt to a blender and blend until smooth.  Heat 1/2 Tablespoon bacon grease or unsalted butter in a large skillet over medium heat.  Add the minced garlic and saute for 30 seconds.  Add the sauce mixture and whisk occasionally until thickened and creamy; about 5-10 minutes.  Stir in the Italian seasoning and tomato sauce and stir until combined.  Last, stir in the Parmesan cheese until melted.  Remove from heat.  


Preheat oven to 425 degrees.  Roll out pizza dough to about 1/4-1/2 inch thick.  Place on a lightly greased baking sheet.  Brush 1/2 Tablespoon olive oil over the dough.  Top with alfredo sauce (as much as you like, reserving extra for dipping), leaving a 1/2-inch border around the edge.  Top with spinach, sliced chicken, bacon and cheese.  Bake for 15-20 minutes or until crust is lightly browned and crisp and cheese is melted.


If using a pizza stone (This is what I do):  Place pizza stone in oven and preheat to 500 degrees.  Place rolled-out pizza dough on a pizza peel that has been coated with a little cornmeal to prevent dough from sticking.  Brush 1/2 Tablespoon olive oil over the dough.  Top with alfredo sauce (as much as you like, reserving extra for dipping), leaving a 1/2-inch border around the edge.  Top with spinach, sliced chicken, bacon and cheese; slide pizza onto preheated pizza stone.  Reduce oven temperature to 425 degrees and bake for 10-12 minutes or until crust is lightly browned and crisp and cheese is melted.        


Jenn's Notes: This makes a lot of sauce.  I like to dip my pizza or breadsticks in the extra.  


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