Directions:
- Place crust ingredients in bread machine pan according to manufacturer's directions.
- Meanwhile, spray frying pan with cooking spray. Saute chicken and 2-3 tablespoons minced garlic. Add 1/4 cup Parmesan cheese and garlic powder to taste, if desired.
- When dough cycle is completed, spray pizza pan with cooking spray and sprinkle cornmeal evenly over pan.
- Press dough across pizza pan, leaving edges slightly elevated.
- Mix remaining garlic with alredo sauce and spread over dough with rubber spatula. Sprinkle with garlic powder and Italian seasoning.
- Sprinkle chicken mixture evenly over sauce.
- Top with shredded mozzarella. Sprinkle with additional Parmesan cheese if desired.
- Bake at 425 for 15-18 minutes. Remove from oven and sprinkle tomatoes and green onions on top.
- Bake an additional 5 minutes. Remove from oven and let cool for a few minutes before cutting.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1079.86 Kcal (4521 kJ) | ||
| Calories from fat | 402.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.69g | 69% | |
|---|---|---|---|
| Cholesterol | 94.56mg | 32% | |
| Sodium | 2986.43mg | 124% | |
| Potassium | 700.7mg | 15% | |
| Total Carbs | 115.41g | 38% | |
| Sugars | 6.91g | 28% | |
| Dietary Fiber | 5.52g | 22% | |
| Protein | 53.04g | 106% | |
| Vitamin C | 8.5mg | 14% | |
| Iron | 6mg | 33% | |
| Calcium | 707mg | 71% | |
| Amount Per 100 g | |||
| Calories | 251.07 Kcal (1051 kJ) | ||
| Calories from fat | 93.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.39g | 69% | |
|---|---|---|---|
| Cholesterol | 21.99mg | 32% | |
| Sodium | 694.34mg | 124% | |
| Potassium | 162.91mg | 15% | |
| Total Carbs | 26.83g | 38% | |
| Sugars | 1.61g | 28% | |
| Dietary Fiber | 1.28g | 22% | |
| Protein | 12.33g | 106% | |
| Vitamin C | 2mg | 14% | |
| Iron | 1.4mg | 33% | |
| Calcium | 164.4mg | 71% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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