Chicken Alfredo Flatbread
Course Main Course
Cuisine American, Italian
Author Catherine’s Plates
Equipment
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large sheet pan
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medium pot
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cutting board & sharp knife
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pastry brush
Ingredients
- 1 (13.8oz) tube Pillsbury pizza crust
- 5 oz Raos Homemade Alfredo Sauce
- 8 oz mozzarella cheese, shredded
- 2 cups fresh spinach + 1 TBS cooking oil, salt, pepper, and 1 tsp minced garlic
- 1 medium tomato, diced small
- 2 cups cooked chicken (rotisserie, baked, boiled, or crockpot cooked)
Instructions
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Start by sautéing the spinach. In a medium pot over medium heat, combine the spinach with 1 tablespoon cooking oil, 1 teaspoon minced garlic, and a pinch of salt and black pepper. Cook for a few minutes until the spinach is wilted, then remove from heat and let it cool. (You can substitute bell peppers and onions or any other vegetables—just sauté them the same way.)
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Prepare the crust. Roll out the Pillsbury pizza crust on a sheet of parchment paper that is slightly larger than the dough. Use a rolling pin to get an even thickness, then transfer the parchment with the dough onto a large sheet pan.
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Assemble the flatbread. Spread the Alfredo sauce evenly over the rolled-out dough using a pastry brush or the back of a spoon. Sprinkle shredded mozzarella over the sauce, then distribute the cooked, diced chicken evenly. Scatter the sautéed spinach on top of the chicken and finish with the diced tomato.
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Bake and serve. Preheat the oven to 400°F (205°C). Bake the flatbread on the sheet pan for 16–18 minutes, or until the crust is cooked through, golden brown, and the cheese has melted. Remove from the oven, transfer to a cutting board, slice, and serve warm.