Making this scrumptious Spinach and Chicken Pizza from scratch is far better than ordering in!
|425 ml||Whole wheat flour|
|8 g||Package Quick-rise yeast|
|4 ml||Salt and pepper, divided|
|150 ml||Very warm water (about 120°F/50°C)|
|15 ml||Filippo Berio Olive Oil|
|130 g||Package Goat cheese, crumbled|
|175 ml||2% Milk|
|1||Clove garlic, minced|
|1.5 L||Lightly packed baby spinach leaves|
|400 g||Package Maple Leaf Prime® Fully Cooked and Sliced Chicken Breasts|
|11||Roasted red pepper*, sliced|
|125 ml||Thinly sliced red onion|
PULSE the flour with the yeast and 1/2 tsp (2 mL) salt and pepper in a food processor fitted with a metal blade. Whisk the water with the oil and honey. With the motor running, slowly pour in the water mixture; process for 30 seconds to 1 minute or until the dough forms a ball. Knead the dough on a lightly floured surface for 5 minutes or until smooth and elastic. Transfer to a lightly oiled bowl; cover and let rise in a warm place for 30 minutes.
WHISK the milk with the cornstarch, garlic, nutmeg and remaining salt and pepper in a microwave-safe bowl. Microwave on HIGH for 3 to 4 minutes, stirring every 30 seconds until thickened. Stir in 1/2 cup (125 mL) of the Goat cheese and continue to heat on HIGH for an additional 30 seconds or until melted. Add the spinach; heat on HIGH for 1 minute or until wilted.
PREHEAT oven to 450°F (230°C).
ROLL out the dough on a lightly floured surface, into a thin crust; transfer to a 12-inch (30 cm) pizza pan or baking sheet. Prick the surface of dough with a fork.
SPREAD the spinach mixture evenly over the pizza, leaving a 1/2-inch (1 cm) border. Sprinkle the chicken, red peppers, onion and remaining goat cheese evenly over the pizza. Bake on the lowest rack for 12 to 15 minutes or until the crust is crisp and golden.
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