Milano Chicken, Spinach & Sun-Dried Tomato Pizza
According to Mintel, 22% of people are asking for Alfredo sauce on their pizza. For a lighter pizza with fresh and healthy appeal, serve up this rustic pizza topped with Alfredo sauce, fresh spinach, grilled chicken, sun-dried tomatoes and Grande Mozzarella Mild Provolone Blend.
Course: Pizzas
Yield: One 14-inch pizza
Ingredients
- 8 oz. Round pizza dough (1 each)
- 1 oz. Alfredo sauce, prepared (2 tbsp.)
- 4 oz. Grande Mozzarella Mild Provolone Blend, shredded or diced (1 cup)
- 1⁄2 oz. Spinach leaves, fresh (1 cup)
- 3 oz. Grilled chicken, 1-inch diced (1/2 cup)
- 1 oz. Sun-dried tomato bits, drained (2 tbsp.)
- 1⁄2 oz. Grande Parmesan Cheese, grated (1 tbsp.)
- Variation: Substitute Grande 50/50 Blend or Provolone Shred for Grande Mozzarella Mild Provolone Blend.
Directions
- Spread 1 oz. Alfredo sauce evenly over crust; top with 4 oz. Grande Mozzarella Mild Provolone Blend, 1/2 oz. grated Grande Parmesan Cheese, 1/2 oz. spinach leaves, 3 oz. grilled chicken and 1 oz. sun-dried tomato.
- Bake at 500°F for 3 to 4 minutes in an impingement oven, at 500°F for 6 to 7 minutes in a deck oven or until cheese is melted and crust is golden brown.
- Slice into wedges or square-cut, if desired.
