Bake-Off® Contest 45, 2012
Beaver Dam, Kentucky

Caramelized Pear, Spinach and Chicken Pizza

Create trendy pizzeria flavors in a made-at-home cheesy chicken pizza.

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  • prep time 40 min
  • total time 55 min
  • ingredients 12
  • servings 8
 

Ingredients

2
tablespoons butter, melted
1
can Pillsbury® refrigerated classic pizza crust
1
medium onion, coarsely chopped
2
medium firm ripe pears, thinly sliced
2
teaspoons packed brown sugar
1
package (6 oz) refrigerated grilled chicken breast strips, coarsely chopped
1
cup Alfredo sauce (from 15-oz jar)
1
package (10 oz) frozen creamed spinach, thawed
3
tablespoons refrigerated basil pesto
1/2
teaspoon rosemary leaves
1/2
teaspoon oregano leaves
1 1/2
cups shredded Italian cheese blend (6 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Brush 17x11x1-inch pan with 1 teaspoon of the melted butter. Unroll pizza crust dough in pan; press dough to cover bottom and 1/2 inch up sides.
  • 2 Place pan on lowest oven rack. Bake 6 to 10 minutes or until crust is lightly browned.
  • 3 Meanwhile, in 10-inch skillet, cook remaining butter and onion over medium heat 3 to 5 minutes, stirring frequently, until onion is crisp-tender. Add pears and brown sugar; cook 10 to 15 minutes or until pears and onion are tender and browned, stirring occasionally. Remove from skillet.
  • 4 To same skillet, add chicken, Alfredo sauce, creamed spinach, pesto, rosemary and oregano. Heat over medium heat just until warm. Spread onto baked crust; top with pear mixture. Sprinkle with cheese.
  • 5 Bake on center rack of oven 7 to 12 minutes or until edges of crust are brown and cheese is melted.
  • 1 Heat oven to 425°F. Brush 17x11x1-inch pan with 1 teaspoon of the melted butter. Unroll pizza crust dough in pan; press dough to cover bottom and 1/2 inch up sides.
  • 2 Place pan on lowest oven rack. Bake 6 to 10 minutes or until crust is lightly browned.
  • 3 Meanwhile, in 10-inch skillet, cook remaining butter and onion over medium heat 3 to 5 minutes, stirring frequently, until onion is crisp-tender. Add pears and brown sugar; cook 10 to 15 minutes or until pears and onion are tender and browned, stirring occasionally. Remove from skillet.
  • 4 To same skillet, add chicken, Alfredo sauce, creamed spinach, pesto, rosemary and oregano. Heat over medium heat just until warm. Spread onto baked crust; top with pear mixture. Sprinkle with cheese.
  • 5 Bake on center rack of oven 7 to 12 minutes or until edges of crust are brown and cheese is melted.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
(
Calories from Fat
220),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
13g,
13%
Trans Fat
1/2g
1/2%
),
Cholesterol
70mg
70%;
Sodium
960mg
960%;
Total Carbohydrate
38g
38%
(Dietary Fiber
3g
3%
  Sugars
11g
11%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
4%;
Calcium
30%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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