I’ve been obsessed with this chicken spinach pizza ever since I accidentally swapped out regular pizza sauce for creamy alfredo sauce one night, and let me tell you, it was a total game-changer. The combination of seasoned chicken and fresh spinach on a homemade crust creates the perfect cozy dinner that tastes way fancier than the effort it takes to make.
| Preparation Time | 30-40 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
| Servings | 8 slices |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1550-1750
- Protein: 70-80 g
- Fat: 70-80 g
- Carbohydrates: 150-170 g
Ingredients
For the dough:
- 2 1/4 cups flour (King Arthur all-purpose recommended)
- 1 packet yeast
- 1.5 teaspoons sugar
- 1 teaspoon salt
- 2/3 cup water (105°-115°F)
- 4 tablespoons corn oil
For the chicken:
- 1/2 tablespoon corn oil
- 1 large chicken breast (cut into 1/2-inch cubes)
- 1.5 teaspoons blackened seasoning
- 1/2 teaspoon garlic powder
For the pizza base and toppings:
- 1/2 cup alfredo sauce
- 1 cup spinach (packed, then roughly chopped)
- 1/3 cup cashews (halved or lightly crushed)
- 1 1/4 cups mozzarella cheese
- 1 tablespoon grated parmesan
Step 1: Prepare the Pizza Dough
- 2 1/4 cups flour
- 1 packet yeast
- 1.5 teaspoons sugar
- 1 teaspoon salt
- 2/3 cup water
- 4 tablespoons corn oil
In a large bowl, combine 1 cup of the flour with the yeast, sugar, and salt.
Pour in the warm water (105°-115°F) and 4 tablespoons corn oil, then mix for about 1 minute until combined.
Gradually add the remaining 1 1/4 cups flour, mixing until a soft dough forms.
Knead the dough for 4 minutes until it becomes smooth and slightly elastic, then let it rest for 10 minutes—this resting period allows the gluten to relax, making the dough easier to stretch and shape.
Step 2: Season and Cook the Chicken
- 1 large chicken breast, cut into 1/2-inch cubes
- 1.5 teaspoons blackened seasoning
- 1/2 teaspoon garlic powder
- 1/2 tablespoon corn oil
While the dough rests, prepare the chicken: cut the breast into 1/2-inch cubes and toss with blackened seasoning and garlic powder.
Heat 1/2 tablespoon corn oil in a skillet over medium-high heat until shimmering, then add the seasoned chicken and cook for 4-5 minutes per side until golden brown and cooked through.
Transfer the chicken to a plate and let it rest for 3-5 minutes—I find this resting period helps the chicken stay juicier and prevents it from drying out further during baking.
Step 3: Shape the Dough and Prep the Oven
Preheat your oven to 425°F and lightly grease a pizza pan or baking sheet.
After the dough has rested, turn it out onto a lightly floured surface and gently stretch it into a circle roughly 10-12 inches in diameter, then transfer it to your prepared pan.
The dough should be thin enough for a crispy crust but thick enough to support the toppings without tearing.
Step 4: Build and Bake the Pizza
- dough from Step 1
- 1/2 cup alfredo sauce
- cooked chicken from Step 2
- 1 cup spinach, packed and roughly chopped
- 1/3 cup cashews, halved or lightly crushed
- 1 1/4 cups mozzarella cheese
- 1 tablespoon grated parmesan
Spread the alfredo sauce evenly over the dough, leaving a small border around the edges for the crust.
Layer the rested chicken over the sauce, then scatter the roughly chopped spinach and halved cashews on top—I like to distribute the cashews evenly so you get a little crunch in every bite.
Top everything with the mozzarella cheese, then finish with a light sprinkle of grated parmesan.
Place the pizza on the bottom rack of your preheated oven and bake for 12-15 minutes until the cheese is melted and bubbly and the crust is golden brown.
Alfredo Chicken Spinach Pizza
Ingredients
For the dough
- 2 1/4 cups flour (King Arthur all-purpose recommended)
- 1 packet yeast
- 1.5 teaspoons sugar
- 1 teaspoon salt
- 2/3 cup water (105°-115°F)
- 4 tablespoons corn oil
For the chicken
- 1/2 tablespoon corn oil
- 1 large chicken breast (cut into 1/2-inch cubes)
- 1.5 teaspoons blackened seasoning
- 1/2 teaspoon garlic powder
For the pizza base and toppings
- 1/2 cup alfredo sauce
- 1 cup spinach (packed, then roughly chopped)
- 1/3 cup cashews (halved or lightly crushed)
- 1 1/4 cups mozzarella cheese
- 1 tablespoon grated parmesan
Instructions
- In a large bowl, combine 1 cup of the flour with the yeast, sugar, and salt. Pour in the warm water (105°-115°F) and 4 tablespoons corn oil, then mix for about 1 minute until combined. Gradually add the remaining 1 1/4 cups flour, mixing until a soft dough forms. Knead the dough for 4 minutes until it becomes smooth and slightly elastic, then let it rest for 10 minutes—this resting period allows the gluten to relax, making the dough easier to stretch and shape.
- While the dough rests, prepare the chicken: cut the breast into 1/2-inch cubes and toss with blackened seasoning and garlic powder. Heat 1/2 tablespoon corn oil in a skillet over medium-high heat until shimmering, then add the seasoned chicken and cook for 4-5 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and let it rest for 3-5 minutes—I find this resting period helps the chicken stay juicier and prevents it from drying out further during baking.
- Preheat your oven to 425°F and lightly grease a pizza pan or baking sheet. After the dough has rested, turn it out onto a lightly floured surface and gently stretch it into a circle roughly 10-12 inches in diameter, then transfer it to your prepared pan. The dough should be thin enough for a crispy crust but thick enough to support the toppings without tearing.
- Spread the alfredo sauce evenly over the dough, leaving a small border around the edges for the crust. Layer the rested chicken over the sauce, then scatter the roughly chopped spinach and halved cashews on top—I like to distribute the cashews evenly so you get a little crunch in every bite. Top everything with the mozzarella cheese, then finish with a light sprinkle of grated parmesan. Place the pizza on the bottom rack of your preheated oven and bake for 12-15 minutes until the cheese is melted and bubbly and the crust is golden brown.
