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