Overhead shot of Chicken Spinach Alfredo Pizza, cut into slices

Friday night is always pizza night in our house. Sometimes that means a homemade pizza. Sometimes that means we order in. And sometimes that means we just pop a frozen pizza in the oven, but pizza is always on the menu on Fridays!

This means I’ve had a lot of pizzas in my lifetime, and I can safely say that one of my favorite pizzas is this classic Chicken Spinach Alfredo Pizza. We’ve been making it since the early days of our marriage, when I happened to stumble on a recipe for Turkey Alfredo pizza in an issue of Cooking Light. We pretty much never have turkey breast just kicking around (except right after that one particular turkey-tastic holiday), so we made the swap for chicken, tweaked a few other items, and we’ve been loving this combo ever since.

Pizza ingredients sit in bowls together - chicken, spinach, alfredo sauce, cheese, pizza dough

Uncooked Chicken Spinach Alfredo Pizza sits on a white background. A lemon and some spices sit nearby

Unfortunately, Chicken Spinach Alfredo Pizza is such a mouthful of a pizza name. So years and years ago, when we made this pizza for the first time, we chopped the name and now it is lovingly known as “Spalfrizza” in our house.

Feel free to call this pizza whatever you want, but just make sure you call it somethin’, because it is killer good. If you are pinched for time, you can always use store-bought sauce for the alfredo, but I really enjoy making my easy version at home. It doesn’t take long and for some reason, I feel like it is healthier. It probably actually isn’t, but believing you are healthy is half the battle, right?

Overhead shot of cooked Chicken Spinach Alfredo Pizza

You can also use my homemade whole grain pizza dough recipe if you’re really looking to start from scratch. If you want to save a few minutes, many health-focused grocery stores—like Trader Joe’s and Whole Foods—also sell whole grain pizza dough in their refrigerated sections. Enjoy!

 

 

Overhead shot of Chicken Spinach Alfredo Pizza, cut into slices

Chicken Spinach Alfredo Pizza

Yield: 1 large pizza (6-8 slices)
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

This Chicken Spinach Alfredo Pizza is what Friday pizza night dreams are made of. Make it completely from scratch, or take a few shortcuts to get the pizza onto your plates a little faster.

Ingredients

  • 1 batch of your favorite pizza dough (about 1 pound)
  • 4 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • Pinch of nutmeg
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup grated Parmesan cheese
  • 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
  • 1 1/2 cups shredded cooked chicken
  • 2 teaspoons freshly squeezed lemon juice
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1 cup shredded mozzarella cheese
  • 1/4 teaspoon crushed red pepper flakes (optional)

Instructions

  1. Preheat the oven to 475°F. Pat the prepared dough into a large circle on a pizza pan or baking sheet, allowing the edges to be a little thicker than the middle.

  2. To make the alfredo sauce, melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook for about a minute, and then gradually whisk in the cream and milk. Add the nutmeg and a little salt and pepper.

  3. Bring the sauce to a simmer and cook until thickened, about 3 minutes. Remove from the heat and stir in the Parmesan. Taste and adjust seasonings if desired.

  4. Spread the sauce on the pizza dough, leaving about a one-inch border around the edges.

  5. Mix the spinach, chicken, lemon juice, and garlic in a medium bowl until thoroughly combined. Spread the mixture out evenly over the sauce. Top with the mozzarella and crushed red pepper flakes, if using.

  6. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.

Notes

When you are short on time but still want freshly baked pizza, try picking up fresh dough from the pizza station at a grocery store, like Whole Foods. At home, place the dough in a bowl greased with olive oil and cover with a kitchen towel. Set the bowl in a warm place to rise until doubled in size, about 45 minutes, then proceed with the recipe. While you’re at the store, you can pick up a rotisserie chicken to use for the shredded chicken, too.

YouTube video
Nutrition Information:
Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 248Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 70mgSodium: 362mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 13g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

Leave a Reply

Your email address will not be published. Required fields are marked *

23 Comments

  1. Made this pizza tonight, I also used your whole grain dough recipe which I made yesterday and held in the refrigerator overnight, our household was very pleased with both the pizza and the crust, really enjoyed it.
    I make a lot of homemade pizza and this is a delicious recipe to add to my rotation. Thanks for sharing.

    1. Yay! Thanks so much, Dan! We really appreciate you taking the time to come back and tell us about it. We’re so happy both recipes were a hit!

  2. This sounds amazing. I am going to have to try it. I have a recipe for pizza dough that mixes up quickly and is allowed to rest for 15 minutes. It is then ready to roll out. The recipe makes enough dough for three large pizzas. If I’m only making one pizza, I divide the dough into three balls and pop the other two balls in individual freezer bags and pop them in the freezer. Allow about three to four hours to thaw. My recipe is just 3 1/2 cups all purpose flour, 1 teaspoon salt, 1 teaspoon sugar, 3 1/4 teaspoons dried yeast and 1 1/2 cups of room temp. tap water. I use my kitchen aid dough hook to mix it up until smooth and elastic. I have mixed it up by hand and kneaded by hand, takes a bit longer, but not difficult. This is my favorite pizza dough. I roll out the ball to make a large pizza, place it on the pizza pan, do desired toppings. Bake for about 12 minutes in an oven preheated for thirty minutes to maximum heat 250 degrees CELSIUS, about 500 degree F.

    1. Hi, Nyalith! We don’t recommend using Greek yogurt in this recipe. It tends to separate at high temperatures and your sauce won’t come together properly.

  3. I love having traditions like this. Friday in our house is ALWAYS wing night. Bbq’d or in the oven but never from a box.
    This recipe looks good. I’m still hoping ??You’ll feature your husband’s pan fried recipe sometime!!