Tuesday, April 9, 2013

Chicken Spinach Pizza with Garlic Cream Sauce

Yesterday we were able to get our first taste of 60 degree temperature, with the sun shining and birds chirping.


This morning we woke up to 37F, pouring rain and there is a possibility of 2-4" of snow being forecast for Wednesday into Thursday.
Say what.......?

Anyway, yesterday I was "inspired" to make a pizza. Only because on Sunday we were in Rochester, MN for a volleyball tournament with the youngest daughter, all day long.On a long break we stole off and I went shopping at a Trader Joe's (secretly, I could have been there for hours). I always make a point of buying their fresh refrigerated pizza dough. I actually throw them in the freezer and they come out great.

Well....this tournament started at 8am, at 7:30pm it finally ended with our daughter's team winning!!! Yay!

When I got home to unload groceries BOTH packages of pizza dough were double in size and almost fully proofed. YIKES!

So I threw them in the frig and then had to make pizza last night.

This pizza was so good!! The garlic cream sauce instead of a typical red sauce just rocked. I got "thumbs up" from the whole fam damily!!

Topping the pizza, hot out of the oven with a lightly dressed Arugula, gave it a fresh peppery bite, wilted and softened the Arugula and I snuck in more greens!! Heehee.

1 lb. pizza dough
1 cup cooked chicken, chopped (I used a ready cooked product I had in my freezer)
2 cups spinach-loosely packed, and sliced
1/4 cup Parmesan cheese
1 cup shredded cheese
1 tbsp butter
3 garlic cloves, grated or finely minced
1 tbsp flour
3/4 cup milk
1/4 cup Parmesan cheese
1 tsp Basil-dried
1/2 tsp S & P

Arugula-about 3 cups loosely
1 tsp White Balsamic vinegar
2 tsp EV Olive Oil

  1. Preheat oven to 450F for about 15 minutes, and whatever pan you will be baking it on ( I also use a pizza stone).
  2. Set out your dough while the oven is preheating. 
  3. In a small sauce pan melt the butter and then saute the garlic for 30 seconds. Add in the flour and cook for another minute. Stir in the milk and cook over medium heat until it comes to a boil. Add in the Parmesan cheese, Basil and S & P, whisking. Once thickened, take off the heat and set aside.
  4. On a floured surface roll out the dough to the desired size ( I cut the dough in half and made two 8-10" pizzas).
  5. Cover the pizza except for 1/2" edges with a generous amount of garlic cream sauce. 
  6. Sprinkle the spinach on the pizza, then the chicken, the Parmesan and then the shredded cheese. 
  7. Place the pizza on a piece of parchment (I used a foil sheet) and use a pizza peel to slide it onto the pan or stone (the parchment or foil facilitates it sliding onto the surface-it should stay under the pizza while it bakes). If you don't own a pizza peel, just use the same method using the back of a large sheet pan.  Be Careful!! That oven and the racks are HOT!
  8. Bake the pizza for about 10 minutes. the edges will get bubbly and toasted and the bottom will get a nice crust on it. 
  9. Toss the Arugula with the vinegar and oil. Once the pizza comes out, scatter it over the top, slice and enjoy!!

In the pre-baked state. Yes, I know, it's a little free-form. It's how I "roll"!! Haha.

Beautiful, even with out the Arugula!!


This recipe is shared with:
Trick or Treat Tuesday
Tasteful Tuesday
Tuesday Talent Show
 Memories by the Mile
Tempt My Tummy Tuesdays @ Blessed with Grace
Tasty Tuesday Party @ Naptime Creations
Totally Tasty Tuesdays @ Mandy’s Recipe Box
Two Cup Tuesday @ Pint Sized Baker
HTT Link Party@Housewife How To's
Homemade By You@Made To Be A Momma