Homemade Chicken Alfredo Pizzas

Even with their from-scratch crust and sauce, you’ll be surprised by how easily they come together.

Homemade Chicken Alfredo Pizzas

Yield: 2 pizzas (6 slices each)

Ingredients:

• 1 package (1/4 ounce) quick-rise yeast
• 1 cup warm water (120° to 130°)
• 1 teaspoon sugar
• 1-1/2 teaspoons salt, divided
• 2-1/2 to 3 cups all-purpose flour
• 2 tablespoons cornmeal
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 tablespoons butter
• 1 teaspoon dried parsley flakes
• 1/4 teaspoon pepper
• 4-1/2 teaspoons all-purpose flour
• 1-1/2 cups 2% milk
• 3 cups cubed cooked chicken breasts
• 2 large tomatoes, chopped
• 2 cups chopped fresh baby spinach
• 4 cups (16 ounces) shredded part-skim mozzarella cheese
• 1/2 cup shredded Italian cheese blend
• 1 teaspoon Italian seasoning

Directions:

1. In a large bowl, dissolve yeast in warm water. Add the sugar, 1/2 teaspoon salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
3. Sprinkle cornmeal over two 12-in. pizza pans coated with cooking spray. Divide dough in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to prepared pans. Build up edges slightly. Prick dough thoroughly with a fork; brush with oil. Bake at 425° for 5-8 minutes or until edges are lightly browned.
4. In a small saucepan, saute garlic in butter until tender. Stir in the parsley, pepper and remaining salt. Combine flour and milk until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
5. Spread over crusts; top with chicken, tomatoes, spinach, cheeses and Italian seasoning. Bake 10-12 minutes longer or until crusts are lightly browned and cheeses are melted.

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