Prep Time: 30 minutes
Cook Time: 15-20 minutes
Lightened Up Alfredo Sauce:
1 tablespoon unsalted butter
1 tablespoon finely minced shallots
2 teaspoons minced garlic
1 tablespoon white whole wheat flour
1 cup skim milk
2 ounces ⅓ less fat cream cheese
¾ cup shredded Parmesan cheese
½ teaspoon salt
Chicken Alfredo Pizza:
3 cups low-sodium chicken broth
1 pound boneless, skinless chicken breasts
3 slices baked center cut bacon, crumbled
1 (13.8-ounce) can Pillsbury® Artisan Pizza Crust with Whole Grain
1½ cups Lightened Up Alfredo Sauce
2 cups baby spinach
¼ cup shredded reduced-fat mozzarella cheese
¼ teaspoon red pepper flakes
To make the Alfredo sauce: In a small saucepan over medium heat, melt the butter and cook the shallots and garlic until the shallots are soft and the garlic is fragrant, about 2 minutes. Stir in the flour and cook for about 30 seconds, until the butter, shallots and garlic become a thick paste. Whisk in the milk and continue whisking for about 2 minutes, until the milk begins to thicken. Stir in the cream cheese, Parmesan cheese and salt and stir until the cheeses melt, for about 2 minutes.
To make the pizza: In a large stockpot over high heat, bring 3 cups of chicken broth to a boil. Add the chicken breasts to the boiling broth and cook for 20-25 minutes or until the chicken is no longer pink in the center. Remove the breasts from the broth and set on a plate to cool. When cool enough to touch, shred the chicken breasts with a fork.
Preheat the oven to 400°F. Line a rimmed baking sheet with foil, and place a cooling rack on top of the foil.
Lay the bacon strips on the rack, and bake for 10-15 minutes, until desired crispness.
Meanwhile, lower the oven temperature to 350º F. Spray a baking sheet with nonstick cooking spray and roll out the dough to about a
10x14-inch rectangle. Pre-bake the pizza dough crust for 6 minutes.
Evenly spread 1½ cups of the prepared Alfredo sauce on the pre-baked crust, leaving about 1 inch of the crust edges without sauce.
Layer the spinach, chicken, bacon, cheese and red pepper flakes on top of the sauce.
Bake the pizza again to melt the cheese, about 4 minutes.
Yield: 16 servings
Nutrition Facts based on 2 slice
Calories from fat: 151
Saturated Fat: 8g