main-dishes

Pizza – Chicken Spinach Alfredo

This Chicken Spinach Alfredo Pizza brings together the comfort of creamy Alfredo sauce with the freshness of baby spinach, sweet small tomatoes, and grilled chicken. A crisp, golden crust carries a rich Parmesan-infused cream sauce, creating a perfect base for the vibrant toppings. Grilling the chicken adds smoky depth, while mozzarella melts into a velvety layer that ties everything together. Finished with a handful of fresh spinach, this pizza is hearty yet bright—a farmhouse favorite at RizzieFarms for weeknight dinners and weekend gatherings alike.

Servings: 1 (13-inch) pizza
Total Time: 50 min

Ingredients

Chicken
  • 1 (3/4 lb) boneless skinless chicken breast
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
Alfredo Sauce
  • 2 tbsp butter
  • 1 clove garlic, minced
  • 1 tsp red pepper flakes
  • 1 tbsp all-purpose flour
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan
  • Salt and black pepper, to taste
Pizza
  • 1 (16 oz) ball pizza dough, store-bought
  • 2 cups baby spinach, washed and dried
  • 1 cup small tomatoes (red and yellow)
  • 1 cup grated mozzarella
  • Olive oil, for brushing crust
  • Flour, for work surface
Pizza – Chicken Spinach Alfredo

Instructions

  1. Preheat the oven to 400°F and position racks in the middle. Place a pizza stone inside to heat as you prepare the sauce and toppings.
  2. Preheat a grill. Season 1 (3/4 lb) boneless skinless chicken breast with kosher salt and black pepper. Grill until cooked through, 10–12 minutes. Transfer to a cutting board, dice the chicken, and set aside.
  3. Prepare the Alfredo sauce: Melt 2 tbsp butter in a medium saucepan over medium heat. Add 1 minced garlic clove and 1 tsp red pepper flakes, sautéing until fragrant. Stir in 1 tbsp all-purpose flour and cook until light blonde. Whisk in 1 cup heavy cream, reduce heat to low, and simmer until thickened, about 2 minutes. Stir in 1/4 cup grated Parmesan and season with salt and pepper.
  4. Flour your work surface and roll out 1 (16 oz) ball pizza dough into a 13-inch round. Carefully remove the preheated pizza stone from the oven and lay the dough on top.
  5. Ladle the prepared Alfredo sauce over the dough, spreading evenly. Top with 2 cups baby spinach, 1 cup small tomatoes, the diced grilled chicken, and 1 cup grated mozzarella.
  6. Brush the crust edge with olive oil and season with salt and pepper. Bake for about 25 minutes, until the crust is crisp and golden.
  7. Remove the pizza from the oven and immediately top with an additional handful of fresh baby spinach. Slice and serve warm.

Notes

  • For extra flavor, sprinkle the pizza with freshly grated Parmesan before baking.
  • If you prefer a thinner crust, divide the dough in half and roll thinner—reduce baking time slightly.
  • Add sautéed mushrooms or roasted red peppers for additional toppings.

Tags

pizza main-dishes alfredo chicken spinach