- 1 pkg Betty Crocker Pizza Crust Mix (or your favorite pizza dough)
- 1 tbsp butter
- 2 garlic cloves, minced, or 1 tsp garlic paste
- 2 tbsp flour
- 1 cup milk (I use fat free)
- 1/2 cup grated parmesan cheese
- 1 cup shredded 2% mozzarella
- 3 chicken breasts
- 3 cups spinach leaves, packed
- 8 oz baby bella mushrooms
- Garlic powder
- Ground thyme
- Italian seasoning
*Note: If you’d like to add another layer of flavor: remove the ends and the shell from a few cloves of garlic and wrap in foil. Bake for 30 minutes at 425. Remove from the foil then mince. Sprinkle over the sauce.
1. Prepare dough as directed – do not cook – then press into a round pizza pan. Preheat oven to 450.
2. In a small sauce pan, melt the butter. If you’re using minced garlic, add the garlic now and cook for 30 seconds, then stir in the flour. If you’re using garlic paste, stir in the flour first, and then add the garlic paste. Stir with a whisk until combined.
Add 1 tbsp of milk and whisk until combined. Repeat with another tbsp and whisk. Slowly pour in the rest of the milk, constantly stirring with the whisk. Raise heat to medium-high and cook until thick, about 10 minutes, stirring every minute or so. Remove from heat and stir in the parmesan cheese.
3. Trim the chicken. Lightly season both sides with salt, garlic powder, and ground thyme then rub in the seasonings. Preheat a George Foreman or grab a large medium skillet. Cook the chicken for 3 minutes in the George Foreman or 5-7 minutes per side over medium-high heat. Remove to a cutting board when cooked throughout. While warm, cut the chicken into 1/4 inch slices, then into 1/4 inch chunks.
4. Gently wash the mushrooms, remove the stems and set aside. Slice the mushrooms into 1/4 inch slices then into pieces about the 1/4 inch wide slivers. Slice the stems into 1/4 inch wide circles, then cut in half.
Place the mushrooms in a medium skillet – if you cooked the chicken in a skillet, use the same skillet – season with salt, garlic powder, and ground thyme, and cook over medium heat for 5-7 minutes or until brown and juices have been released. Pour off the juice and save for later.
5. Remove the stems from the spinach. Stack a few laves, roll them up, then slice into thin ribbons – this technique is called chiffonade.
6. Since your sauce has been sitting while you cooked the chicken and mushrooms, it’s probably thickened up a lot. If it has, stir in the mushroom juice 1 tbsp at a time until you’ve reached your desired consistency. The mushrooms juice adds depth to the sauce and gives it a rustic taste.
7. Starting in the middle of the dough, spread the white sauce over the pizza dough leaving a 1/2 inch boarder around the edge. Sprinkle the sauce with Italian seasoning*. Top with the chopped chicken, mushrooms, spinach, and mozzarella cheese.
8. Bake 10 – 15 minutes or until crust is golden and cheese has melted.
Based off of the recipe found on Foodie Misadventures