Ingredients
- Creamy Alfredo Sauce:
- Vegetable cooking spray
- 1 1/2 lb bakery pizza dough
- All-purpose flour
- Plain yellow cornmeal
- 3/4 cup creamy Alfredo sauce
- 1 (6oz) pkg fresh baby spinach thoroughly washed
- 2 cups chopped cooked chicken
- 1 1/2 cups (6oz) shredded fontina cheese
- 2 tsp lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 garlic clove, minced
- 1 tsp olive oil
- 1 (10oz) container refrigerated Alfredo sauce
- 1 Tbsp chopped fresh or 1 tsp dried basil
- 1/2 tsp freshly ground pepper
Details
Servings 6
Preparation
Step 1
1. Coat cold cooking grate of grill with cooking spray and place on grill. Preheat grill to 350 (med) heat.
2. Divide dough into 6 equal portions. Lightly sprinkle flour on a large surface. Roll each portion into a 6 inch round(about 1/4 inch thick). Carefully transfer pizza dough rounds to a cutting board or baking sheet sprinkled with cornmeal
3. Slide pizza dough rounds onto cooking grate of grill; spread Creamy Alfredo Sauce over rounds and top with spinach, chicken and cheese. Sprinkle with lemon juice, salt and pepper
4. Grill, covered with grill lid, 4 minutes. Rotate pizzas 1/4 turn and grill covered with grill, 5 to 6 minutes more or until pizza crusts are cooked. Serve immediately.
Creamy Alfredo Sauce:
1. Saute garlic in hot oil in a large skillet over med-high heat 1 minute. Reduce heat to med-low; stir in Alfredo sauce, basil and pepper. Cook, stirring constantly, 2 minutes or until thoroughly heated.
Note: Individual pizza dough rounds may be made ahead. Roll out as directed, and place between pieces of wax paper sprinkled with flour and cornmeal; place in gallon sized zip top plastic bag. Seal bag and chill 8 hours
Note: tested with Buitoni Afredo Sauce. cover and chill up to 5 days Reheat in a saucepan over med-low heat
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