Thanks to Chef Creed Ford IV for this recipe.
Flour, All purpose As needed
Dough, 6 oz. 1 Ea.
Spinach Parmesan Sauce 1 ½ oz.
Three Cheese Blend ½ cup
Roasted Sliced Chicken 3 oz.
Avocado, diced ½ of one Avocado
Kosher Salt ½ tsp.
Parmesan cheese, grated 1 Tbsp.
Using flour, stretch the pizza dough to an oval 8"wide and 6" tall.
Create an edge on the dough by pressing your fingers into the dough 1 inch from the edge all around.
Place crust onto a sheet pan.
Spread the sauce evenly on the pizza staying 1" away from the crust.
Evenly distribute cheese along the top of the sauce, staying off the crust.
Evenly distribute the chicken around the pizza, avoiding the center of the pizza.
Season crust with salt and parmesan cheese, then place into 350 degree oven for 6-10 minutes, or until crust is golden brown and cheese is melted and bubbly.
Remove from oven and sprinkle diced avocados around the pizza.
Cut into even slices and serve.
Spinach Parmesan Sauce
Spinach, Baby/Packed 1 lb.
Basil, Fresh 1.5 oz.
Garlic, peeled 8 cloves
Extra Virgin Olive Oil 3 cups
Parmesan cheese, shredded 1 ½ cups
Lemon Juice ½ cup
Parsley, fresh, cut at stem 1 bunch
Kosher Salt 1 Tbsp
Black Pepper ½ Tbsp
Boiling Water 1 ½ Gallons
Cold Water As Needed
Place Spinach and Basil into a large container or pot.
Prepare a large bowl of ice water.
Pour boiling water over spinach and basil and stir for 20 seconds. Strain into a large colander.
Immediately transfer spinach and basil to ice water, let cool 2 minutes.
Remove spinach and basil from ice water and combine with remaining ingredients in a 4 quart container.
Blend using an immersion blender, or place into a blender in small batches. Blend until completely smooth.
YIELD 6.5 Cups
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