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Prep Time: 29 Minutes Cook Time: 0 Minutes |
Ready In: 29 Minutes Servings: 1 |
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Use a deli-roasted rotisserie chicken to ease the prep. Ingredients:
vegetable cooking spray |
1 1/2 pounds bakery pizza dough |
all-purpose flour |
plain yellow cornmeal |
3/4 cup creamy alfredo sauce |
1 (6-oz.) package fresh baby spinach, thoroughly washed |
2 cups chopped cooked chicken |
1 1/2 cups (6 oz.) shredded fontina cheese |
2 teaspoons lemon juice |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° (medium) heat.
2. Divide dough into 6 equal portions. Lightly sprinkle flour on a large surface. Roll each portion into a 6-inch round (about 1/4-inch thick). Carefully transfer pizza dough rounds to a cutting board or baking sheet sprinkled with cornmeal.
3. Slide pizza dough rounds onto cooking grate of grill; spread Creamy Alfredo Sauce over rounds, and top with spinach, chicken, and cheese. Sprinkle with lemon juice, salt, and pepper.
4. Grill, covered with grill lid, 4 minutes. Rotate pizzas one-quarter turn, and grill, covered with grill lid, 5 to 6 more minutes or until pizza crusts are cooked. Serve immediately.
5. Note: Individual pizza dough rounds may be made ahead. Roll out as directed, and place between pieces of wax paper sprinkled with flour and cornmeal; place in a gallon-size zip-top plastic bag. Seal bag, and chill 8 hours.
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