Chicken and Spinach Parmesan Pizza
This white sauce can be whipped up in minutes and is much tastier and healthier than a typical jarred variety. Sometimes, I go a little heavier on the spinach or use kale. Sautéed mushrooms also compliment the flavors of this pizza beautifully.
Ingredients
- 1 cooked pizza crust (about 1 pound, see note)
- 1 tablespoon olive oil (could use butter)
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup milk (I usually use non-fat; 1%, 2% or whole will work)
- 1/2 cup grated Parmesan cheese
- 2 cups lightly packed spinach, roughly chopped
- 1 1/2 cups shredded cooked chicken (rotisserie is a quick option)
- 1/4 cup chopped or slivered red onion
- 1/2-1/3 cup grated mozzarella cheese
- Kosher or sea salt to taste
Instructions
- Preheat oven to 450 degrees.
- Heat olive oil in a medium saucepan over medium heat. Add garlic and cook for 30 seconds. Add flour and pepper and cook for 1 minute, stirring constantly.
- Gradually add the milk, stirring the whole time. Cook for 2-3 minutes or until bubbly, stirring constantly. Remove pan from the heat and add the Parmesan, stirring until melted. (If the sauce seems thick, stir in more milk, a tablespoon at a time until thick but easily spreadable. This can happen if the flour is packed down in the measuring spoon or the sauce cooks an extra minute or two.)
- Spread the cheese mixture onto the pizza crust.
- Meanwhile, place the spinach is a small microwaveable bowl with about a teaspoon of water and cook for 30 seconds or until just wilted. Drain any excess liquid but there is no need to squeeze dry.
- Top the cheese mixture with the spinach, chicken and onion. Then sprinkle on the mozzarella cheese.
- Bake on a pizza stone or baking sheet for 10 minutes or until the cheese is melted and bubbly and the crust is golden.
Notes
- If you prefer to use an uncooked pizza crust, simply bake the pizza for 15-20 minutes.
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