A Parmesan crust enhances this Alfredo pizza.
- 1 can Pillsbury® refrigerated classic pizza crust
- 2 tablespoons butter, softened
- 1/2 cup shredded Parmesan cheese (2 ounce)
- 3/4 cup Alfredo pasta sauce (from 15-ounce jar)
- 2 cups chopped deli rotisserie chicken (from 2-pound chicken)
- 1 1/2 cups packed fresh spinach leaves
- 1 cup shredded Italian cheese blend or shredded mozzarella cheese (4 ounce)
Heat oven to 400 degrees F. Grease large dark or nonstick cookie sheet with shortening or cooking spray. Unroll dough on cookie sheet. Press out dough to 15x10-inch rectangle.
Spread butter over dough; sprinkle Parmesan cheese evenly over butter. Bake 7 minutes; remove from oven.
Meanwhile, in medium bowl, mix Alfredo sauce and chicken; spoon evenly over partially baked crust. Top with spinach and cheese.
Bake 5 to 7 minutes or until cheese is melted and crust is golden brown.
Expert Tips: Don't have a rotisserie chicken? Chop any cooked chicken you might have leftover and want to use for this pizza.
Grated Parmesan cheese can be substituted for the shredded, but it will not be as visible on the crust as the shredded.
Recipe reprinted by permission of Pillsbury&reg;. All rights reserved.
nutrition information per serving
480 calories; 26g total fat; 105mg cholesterol; 1150mg sodium; 34g carbohydrates; 28g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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