Month-of-Chicken: Chickzza

Nobody doesn’t like pizza! (Apologies to SaraLee) This recipe is a nice alternative to the fat-heavy pepperoni/sausage combos, especially if you make the skinny Alfredo sauce. (recipe follows)

This is a great lunch. It packs well for school and work, too. If serving for dinner, allow two slices each and load the rest of the plate with fruits and veggies to fill up the family.

Chiczza (serves 6-1 slice each)

12-14” pizza crust (dough or pre-made)

¾ c Sorta-Skinny Alfredo sauce (or bottled Alfredo)

½ c Asiago cheese, shredded

½ c Fontina cheese, shredded

½ medium onion, cut into rings, separated

½ c Baby Bella mushroom slices

1 c shredded pre-cooked chicken (best if a combo of light and dark meat)

1 c spinach leaves, roughly chopped

Spread Alfredo sauce to the edges of the pizza crust. Mix together the two cheeses and evenly distribute over sauce. Layer onion rings on cheese. Add mushrooms, chicken, and spinach.

Bake at 400° for 15-20 minutes, until cheese is melted and bubbly and crust is browned.

DH’s Rating: 4 Tongues Up. He thought it needed spicing up a bit. (You know him!), so next time I’ll add some red pepper flakes into the Sorta-Skinny Alfredo Sauce. That should do it!

Sorta-Skinny Alfredo Sauce (~2 cups)

1 c low-sodium, low-fat chicken broth
1 c low-fat evaporated milk
2 large garlic cloves, minced
1 T butter
3 T all-purpose flour

¼ c Asiago cheese

½ t nutmeg

Salt and pepper to taste

Heat broth, milk and garlic until steamy hot (about 3-4 minutes). 

Melt butter in small skillet. Blend in flour then immediately add hot milk mixture. Whisk until sauce thickens (1-2 minutes).

Add cheese, nutmeg, salt, and pepper. Simmer for 5 minutes.