Best Ginas Favorite Chicken And Spinach Pizza Recipes

CHICKEN, GOUDA & SPINACH PIZZA

Steps:

• 1. Preheat oven to 375.
• 2. Warm alfredo sauce and add to crust.
• 3. Top with mozzarella or italian blend (1/2 cup) chicken, bacon & spinach.
• 4. Add the rest of the cheese and the Gouda strips.
• 5. Bake until bubbly and melted. about 15 -20 minutes. Serve and eat.

CHICKEN ALFREDO PIZZA

Steps:

• Preheat the oven to 375 degrees F. Adjust racks to the middle of the oven. Put pizza stone in the oven to preheat while you begin the sauce.
• Preheat a grill pan over medium heat.
• Season the chicken with salt and pepper, to taste. Put the chicken on the grill pan and grill until cooked through. Remove to a cutting board and dice. Set aside.
• Melt the butter in a medium-sized saucepan over medium heat. Add the garlic and red pepper flakes and cook until fragrant. Add the flour and cook until light blonde in color. Whisk in the cream, reduce the heat to low, and let simmer until thickened, about 2 minutes. Stir in Parmesan and season lightly with salt and pepper, to taste.
• Flour your work surface and roll the pizza dough into a 13-inch diameter. Carefully remove the pizza stone from the oven and put the dough on top. Ladle the sauce to cover the bottom of the pizza. Evenly top with the baby spinach, grape tomatoes, grilled chicken and the mozzarella. Brush the edge of the crust with olive oil and season with salt and pepper, to taste. Bake the pizza until crisp and golden, about 25 minutes. Remove from oven and immediately top with another handful of spinach. Slice and serve.

CHICKEN AND SPINACH PIZZA

Steps:

• 1. Preheat oven to: what your package of rising dough says. Roll out the dough to desired shape and size. Oil the cookie sheet and put your dough onto it. You cannot pick it back up from the cookie sheet once you placed it on there. It will cause tearing or holes. Spread pasta sauce in a circular motion 1" away from the edge of the dough.
• 2. Since mozzarella is too delicate to shred, break it up into little chunks and sprinkle everywhere to completely cover the sauce. (When I made this, I had already made the chicken a day before, for dinner. So basically it was just leftover chicken strips.)
• 3. (If you'd like to make your chicken. Defrost chicken strips or breast. If breast, cut into strips. Season with salt, pepper and garlic. Beat enough eggs depending on how many chicken strips you're making. In a bowl, pour in flour, a pinch of salt, pepper and garlic. Stir together with a fork. Dip each strip into the egg, then the flour or vice-versa. Pour in about a half an inch of olive oil into your deep frying pan. Heat on high. Wait till heated then drop in your chicken. Cook for about 5 minutes or less on each side.)
• 4. Continuing-Proceed to sprinkle broken pieces of the chicken(break by desired size.) Cut your chives and mince your onion and sprinkle them all over. Grab 2 whole handfuls of spinach and sprinkle onto the pizza. Put a little more of the pasta sauce on top of the spinach.
• 5. Shake the Parmesan onto the edge of the pizza, that'll soon be the crust. Cook to the specific time your dough package says. Before putting into the oven, crack pepper all over pizza. Enjoy!

CHICKEN & SPINACH ALFREDO PIZZA

Steps:

• Roll dough out thin; put on lightly greased cookie sheet and prick holes all over to minimize bubbling.
• Prebake the pizza dough at 425°F for 5-7 minutes, remove from oven.
• Spread alfredo sauce to within 1" of edges.
• Top with chicken, spinach, onion, feta and olives, then mozzarella and parmesan last.
• If you like you can brush some olive oil around the edges of the crust.
• Return to oven and bake at 425°F for 10-12 minutes or until done and bottom is browned.
• Remove from oven and let stand a few minutes before slicing.
• Delicious and even better warmed up the next day; I have also added mushrooms when I had them on hand.

GINA'S FAVORITE CHICKEN AND SPINACH PIZZA

Steps:

• Preheat the oven to 450 degrees F. Adjust the rack to the middle of the oven. Heat a pizza stone or a large, heavy sheet pan in the hot oven for 1 hour.
• Preheat a grill pan (or cast-iron pan) over medium-high heat.
• Season the chicken on both sides with salt and pepper. Put the chicken in the grill pan, and grill until cooked through, 5 minutes per side. Let rest for 10 minutes, then dice into small chunks.
• Melt the butter in a medium saucepan set over medium heat. Scatter in the garlic and red-pepper flakes, and cook until fragrant. Sprinkle in the flour, and cook, stirring, until the sauce is light blond in color. Whisk in the cream, then reduce the heat to low and let simmer until thickened, about 2 minutes. Stir in the Parmesan cheese, and season lightly with salt and pepper to taste. Fold in 2 cups of the baby spinach.
• Flour your work surface, and roll the pizza dough out to a 13-inch diameter. Place the dough on a large sheet of parchment to transfer it to the pizza stone. Ladle the sauce in circles to cover the pizza thinly. Evenly top the pizza with grape tomatoes, grilled chicken, and the mozzarella in one layer. Brush the edge of the crust with olive oil, and season with salt and pepper. Carefully place the topped pizza on the pizza stone, holding both edges of the parchment paper as handles. Leave the pizza on the parchment.
• Bake the pizza until crisp and golden, about 20 to 25 minutes. Remove from the oven, and immediately top with the remaining baby spinach. Slice and serve.