Chicken & Spinach Alfredo Pizza

photo credit (c) 2017 by Tristan Sullivan

Now I know you’re probably thinking – Alfredo sauce on a pizza?!  This girl has gone bonkers!  (Well, for anyone who knows me personally, they all know that I tend be mischievous, even in the kitchen…hehe ^_^)  I promise, there is a back story to this recipe, just so all of you will know that I haven’t completely fallen off the deep end…

When I lived in Orlando, there were two types of food – corporate chain restaurants and really horrible mom-and-pop stops.  However, since eating out was a luxury for me in those days because of my meager income, I began cooking my own versions of foods that I loved – and hence, the Chicken & Spinach Alfredo Pizza was born!

This version is adapted from the original from CiCi’s Pizza – yes, that disgusting excuse of a pizza chain that ever existed.  Surprisingly, their Chicken & Spinach Alfredo Pizza was the only reason why I went to CiCi’s Pizza in the first place – and now I’ve created my own version (and it tastes even better than CiCi’s!).

So I dare you to try this – even if you think I’m half-crazy, you can thank me later for introducing you to something so indulgently delicious – and yet healthy for you too! 🙂

(makes 16 servings (1 slice per serving))

For Alfredo sauce:
1 can (or 12 oz.) of 2% evaporated milk
1 cup grated Parmesan cheese
1 tbsp. olive oil
1/4 – 1/2 tsp. salt (depending on taste)
1/2 tsp. pepper

For pizzas:
10 oz. chopped spinach, thawed
8 oz. raw boneless and skinless chicken breast
12 oz. grated light mozzarella cheese
2 packages 100-calorie white bagel or sandwich thins (I recommend Arnold’s PocketThins)
1/2 tsp. salt
1/4 tsp. pepper

1.  Preheat oven to 350 degrees F.
2.  In a saucepan under low heat, add evaporated milk and olive oil until mixture begins to simmer.  Add Parmesan cheese, salt and pepper and stir frequently until cheese has melted and sauce has thickened.  Set aside.
3.  Dice chicken breast into 1/4 inch pieces, then add to a mixing bowl.
4.  Take chopped spinach and squeeze all excess liquid with a cheesecloth or a colander.  Add to the bowl with the chicken breast.
5.  Add mozzarella cheese, salt and pepper into bowl with spinach and chicken and mix until there are no clumps in the spinach.
6.  Pour alfredo sauce mixture in the bowl and mix until all ingredients are well-combined.  Place container in the refrigerator for about 1 hour until mixture has firmed up.
7.  Separate panini slims in half and place on a baking sheet.
8.  With a 1/3 measuring cup, add mixture on each panini halve and spread evenly with a spatula.
9.  Bake for 15-20 minutes until chicken has cooked thoroughly.



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