As you read this post today, I am floating somewhere off the coast of Catalina. Hubby and I decided it was time to take a break from our daily chores, and catch some wind. So we are sailing for 3 days. I am being responsible and getting my posts done before. So...Today I am presenting you with my absolute favorite pizza recipe ever. I could eat this every single day. It is a great meal to use leftover chicken on. I am giving the recipe from scratch, but please note you can eliminate a lot of time just by using leftover chicken. I have started having shredded chicken on hand as much as possible. I put it in the crock pot, shred it all up and it keeps in the fridge for 3 days of easy toppings on pizza, pasta, appetizers, tacos etc...
Gluten Free Alfredo Chicken Pizza
adapted from Recipe Dose
1 lb boneless skinless chicken breast
Freshly ground black pepper and Sea Salt to taste
1 cup chicken broth
2 tbsp butter
4 cloves of garlic (minced, divided)
1 tbsp gluten free all-purpose flour
1 cup heavy cream
¼ cup grated Parmesan cheese
one 12 inch gluten free pizza crust ( I use Venice Bakery foccacia)
2 cup fresh spinach (well washed and dried, and chopped)
1 cup tomatoes (chopped)
1 cup grated mozzarella
Olive oil for brushing crust
In a crockpot, place chicken with with half of minced garlic, salt and pepper and chicken broth. Cook on high for 3 hours. Shred with 2 forks.
Preheat the oven to 400 degrees F.
Prepare alfredo sauce, melt butter in a sauce pan, saute remaining garlic for 1 minute.
Add in flour and cook till pleasant roasted smell starts to come but should not turn into brown.
Add cream and Parmesan, mix well, cook the mixture over low heat until sauce gets thick.
Put your pizza crust on a prepared baking stone.
Pour the prepared alfredo sauce over the crust.
Top with the Mozzarella Cheese.
Place the shredded chicken on top of the cheese.
Top with baby spinach, tomatoes and sprinkle with additional parmesan cheese.
Place the pan in preheated oven for 15 mins.