Total Time
50mins
Prep 25 mins
Cook 25 mins

Found this in Paula Deen Magazine and is a take on the classic white pizza filled with chicken, spinach, mushrooms, garlic, pesto and lots of cheese. She recommends serving with a salad and a Marinara sauce for dipping.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Line a baking sheet with parchment paper.
  3. On clean flat surface, unroll pizza dough; cut dough in half horizontally.
  4. Spread prepared pesto evenly over half of each dough piece, leaving a 1 inch border around sides of dough.
  5. Place on prepared baking sheet.
  6. Place 3 slices of mozzarella over pesto in each dough piece; set aside.
  7. In a large skillet, heat butter and olive oil over medium heat.
  8. Add onion and garlic and cook for 2 minutes.
  9. Add chicken, salt and pepper and cook, stirring frequently for 4 minutes.
  10. Add mushrooms and cook, stirring frequently, for 4 minutes.
  11. Add spinach and cook, stirring frequently, for 2 minutes.
  12. Remove from heat; stir in ricotta and Parmesan.
  13. Spoon chicken mixture evenly over mozzarella.
  14. Place remaining mozzarella over chicken mixture.
  15. Fold dough over filling, crimping edges to seal.
  16. Bake for 20 to 25 minutes, or until lightly browned. Cool for 5 minutes before serving. Serve with marinara sauce if desired.
Most Helpful

4 5

This was very good!! I made a few adjustments just to fit us...substituted brocolli for the spinach, no salt and more garlic. I also didn't use 3 cups of brocolli or 2 cups of mushrooms...it just wouldn't have fit!! I think next time, if i wanted to add the full amount of everything, I'd use two pizza crusts instead. The pesto had great flavor and really added to the flavor layers of the dish. I will make this again and probably play with other flavors and veggies...maybe some peppers? Thank you!!