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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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this is from my diabetes self management magazine Ingredients:
10 ounces boboli thin pizza shell |
1 (1 5/8 ounce) packet knorr alfredo sauce mix |
1 cup skim milk |
5 ounces frozen chopped spinach, thawed and well drained |
4 ounces diced fully cooked chicken breasts |
3/4 cup shredded part-skim mozzarella cheese |
2 tablespoons grated parmesan cheese |
1/8-1/4 teaspoon red pepper flakes |
Directions:
1. Preheat oven to 400 degrees, place pizza crust on a baking sheet or baking stone and set aside.
2. In a saucepan, whisk together alfredo sauce mix and milk until blended, stirring constantly, cook over medium high heat until thickened (about 1-2 minutes).
3. Spread alfredo sauce evenly over pizza crust, top evenly with spinach and chicken, then mozzarella and parmesan cheeses.
4. Sprinkle with red pepper flakes and bake 10-12 minutes, or until cheese is melted and bubbly.
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