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Prep Time: 30 Minutes Cook Time: 18 Minutes |
Ready In: 48 Minutes Servings: 6 |
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Spinach and chicken pizza with a basil pesto and alfredo sauce. Ingredients:
2 boboli pizza crusts |
8 ounces alfredo sauce |
3 chicken breasts (frozen or fresh) |
8 ounces sliced button mushrooms |
2 cups fresh baby spinach |
5 ounces basil pesto |
5 cups shredded mozzarella cheese |
2 cups shredded cheddar cheese |
1 ounce extra virgin olive oil |
Directions:
1. Set oven setting to bake at 350°F.
2. Cut chicken breasts into bite sized slices.
3. Drain canned mushrooms.
4. Rinse baby spinach leaves.
5. Place in chicken and mushrooms in large skillet with the olive oil and about half of the basil pesto.
6. While the chicken is cooking, spread equal amounts of alfredo sauce on each pizza crust.
7. Spread the remaining pesto sauce into the alfredo sauce on each pizza crust.
8. Cover the sauces with 4 of the cups of mozzarella cheese and 1 of the cups of cheddar cheese.
9. Evenly layer the spinach across the cheese layers.
10. Once chicken and mushrooms are finished cooking, layer over the spinach.
11. Sprinkle remaining cheese over the chicken and mushroom layer.
12. Place on middle rack in oven with pizza pan on bottom rack.
13. Cook for about 18 minutes.
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