Chicken Alfredo Pizza with Spinach and Red Onions

For the Alfredo Sauce:

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.

For the Pizza:

For the crust, you can use your own recipe or store bought or you can check out my pizza dough recipe by clicking on the related link.

Preheat your oven to 400 degrees.

Heat 1 Tablespoon olive oil in a non-stick skillet to medium-high heat. Sprinkle chicken breast generously with kosher salt and pepper. Cook chicken breast in skillet until no longer pink in the middle, about 8-10 minutes. Once cooked, allow to cool and then slice into bite-size pieces. Set aside for later.

Spread the alfredo sauce over the pizza dough, leaving about 1/2 inch around the outside edge for the crust. Sprinkle sauce with oregano, basil, thyme, salt and pepper.

Spread the baby spinach leaves evenly across the pizza. Arrange the onion slices and sliced chicken over the spinach. Top with mozzarella slices.

Place the pizza into the oven and bake for 8 to 10 minutes or until the crust edges are golden and the cheese is melted. After taking the pizza out of the oven, allow it to cool for a few minutes so that the cheese has time to set. Slice pizza and serve.

Enjoy!