Chicken and Spinach Parmesan Pizza


  • 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


  1. Preheat oven to 450 degrees.
  2. 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.
  3. 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.)
  4. Spread the cheese mixture onto the pizza crust.
  5. 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.
  6. Top the cheese mixture with the spinach, chicken and onion. Then sprinkle on the mozzarella cheese.
  7. Bake on a pizza stone or baking sheet for 10 minutes or until the cheese is melted and bubbly and the crust is golden.

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