CHICKEN AND SPINACH PIZZA RECIPES RECIPES

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MATT'S MARINATED CHICKEN SPINACH PIZZA - QUICK, POURABLE ...



Matt's Marinated Chicken Spinach Pizza - Quick, Pourable ... image

This is quite an easy crust to make. No waiting for the dough to rise; simply pour and spread on parchment paper and top with the beautiful and delicious toppings described here. Add salt for taste as desired because this is an initially low-sodium pizza. The healthiest, most closely authentic Italian crispy-thin-crust pizza you'll find. Say that fast! I have a very similar chicken spinach Alfredo pizza that's even better tasting.

Provided by Matt

Categories     Main Dishes    Pizza Recipes    Chicken

Total Time 8 hours 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 20

3 ounces cooked chicken breast, cut into 1/4-inch strips
½ teaspoon smoked paprika
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
2?? cups rolled oats
1 cup skim milk
3 tablespoons extra-virgin olive oil
2 egg whites
1?½ teaspoons dried oregano
½ teaspoon minced garlic
? teaspoon anise seed
8 sprays olive oil cooking spray, or to taste
½ pound roma (plum) tomatoes, thinly sliced
¾ cup frozen spinach leaves, broken into small pieces
1 ounce portobello mushroom, diced
1 teaspoon minced garlic
¼ teaspoon ground black pepper
? teaspoon red pepper flakes
½ ounce fresh basil leaves
1 ounce shredded Cheddar cheese (such as Cabot®), or more to taste

Steps:

  • Season chicken on all sides with smoked paprika, 1/2 teaspoon black pepper, and cayenne pepper. Place chicken in a resealable plastic bag and refrigerate, 8 hours to overnight.
  • Preheat oven to 450 degrees F (230 degrees C). Place a baking stone on the lowest rack in the oven. Line a baking sheet with parchment paper.
  • Process oats in a blender until powdered. Add milk, extra-virgin olive oil, egg whites, oregano, 1/2 teaspoon minced garlic, and anise seed; blend until dough is just combined and pourable. Pour dough onto prepared baking sheet and use a spoon to spread dough into desired shape.
  • Spray dough with olive oil cooking spray; top with chicken strips, tomato slices, spinach, mushroom, 1 teaspoon minced garlic, 1/4 teaspoon black pepper, and 1/8 teaspoon red pepper flakes.
  • Place baking sheet on the baking stone in the preheated oven and bake until chicken strips are cooked through, about 10 minutes.
  • Top pizza with basil and cheese, close the oven door, and turn off the oven. Let pizza sit in the oven until cheese melts, about 5 minutes.
  • Transfer pizza on the parchment paper directly to the baking stone, cut pizza into 8 slices, and space the slices about 1-inch apart on the parchment paper. Close the oven door and let pizza sit in the oven until crust crisps and moisture evaporates, about 5 minutes more.

Nutrition Facts : Calories 398.4 calories, CarbohydrateContent 40.4 g, CholesterolContent 24.4 mg, FatContent 18.2 g, FiberContent 7 g, ProteinContent 19.7 g, SaturatedFatContent 4 g, SodiumContent 139 mg, SugarContent 5.5 g

CHICKEN, SPINACH, AND FETA PIZZA RECIPE | MYRECIPES



Chicken, Spinach, and Feta Pizza Recipe | MyRecipes image

Creamy alfredo sauce makes a perfect base for juicy roasted chicken and sharp feta cheese.

Provided by MyRecipes

Total Time 20 minutes

Prep Time 8 minutes

Cook Time 12 minutes

Yield 4 servings (serving size: 2 slices)

Number Of Ingredients 5

1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
? cup refrigerated reduced-fat Alfredo sauce (such as Contadina)
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1?½ cups shredded roasted chicken breast
½ (4-ounce) package crumbled feta cheese with basil and sun-dried tomatoes

Steps:

  • Preheat oven to 450°.
  • Place pizza crust on an ungreased baking sheet or pizza pan. Combine Alfredo sauce and spinach; spoon over pizza crust. Sprinkle chicken and feta cheese over spinach.
  • Bake at 450° for 10 to 12 minutes or until golden. Cut into 8 slices.

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