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Parmesan Crusted Chicken Alfredo Pizza

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  • Prep Time 15 min
  • Total 25 min
  • Ingredients 7
  • Servings 6
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A Parmesan crust enhances this Alfredo pizza.
Updated Jan 23, 2013
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Ingredients

  • 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
  • 2 tablespoons butter, softened
  • 1/2 cup shredded Parmesan cheese (2 oz)
  • 3/4 cup Alfredo pasta sauce (from 15-oz jar)
  • 2 cups chopped deli rotisserie chicken (from 2-lb chicken)
  • 1 1/2 cups packed fresh spinach leaves
  • 1 cup shredded Italian cheese blend or shredded mozzarella cheese (4 oz)

Steps

  •  
    1
    Heat oven to 400°F. Grease large dark or nonstick cookie sheet with shortening or cooking spray. Unroll dough on cookie sheet. Press out dough to 15x10-inch rectangle.
  •  
    2
    Spread butter over dough; sprinkle Parmesan cheese evenly over butter. Bake 7 minutes; remove from oven.
  •  
    3
    Meanwhile, in medium bowl, mix Alfredo sauce and chicken; spoon evenly over partially baked crust. Top with spinach and cheese.
  •  
    4
    Bake 5 to 7 minutes or until cheese is melted and crust is golden brown.

Tips from the Pillsbury Kitchens

  • tip 1
    Don't have a rotisserie chicken? Chop any cooked chicken you might have leftover and want to use for this pizza.
  • tip 2
    Grated Parmesan cheese can be substituted for the shredded, but it will not be as visible on the crust as the shredded.

Nutrition Information

480 Calories, 26g Total Fat, 28g Protein, 34g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
230
Total Fat
26g
40%
Saturated Fat
14g
71%
Trans Fat
1g
Cholesterol
105mg
34%
Sodium
1150mg
48%
Potassium
190mg
5%
Total Carbohydrate
34g
11%
Dietary Fiber
1g
5%
Sugars
0g
Protein
28g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
0%
0%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 1 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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