Chicken Florentine Pizza

Thin crust Chicken Florentine Pizza with stringy cheese on a metal baking sheet

Print Pin

No ratings yet

This Chicken Florentine Pizza is to die for!! You will NOT be disappointed!

Course Condiment, Main Course

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 400kcal

Author Beth Neels

Cost $3

Equipment

Ingredients

For Garlic Scape Pesto

2 cups garlic scapes, sliced
1/2 Cup blanched, slivered almonds
1/2 Cup Parmesan Cheese
2 Tablespoon fresh basil
3 Tablespoon fresh parsley
1/2 Cup Olive Oil

For Pizza

1 prepared pizza dough. Homemade or store bought Recipe link below
2 boneless, skinless chicken breasts
12 ounce package baby spinach
1-2 Tablespoon Olive Oil
1 Cup mozzarella cheese
¼ Cup Freshly grated parmesan cheese

US Customary - Metric

Instructions

For Pesto

Place all ingredients in food processor bowl, except the olive oil. Process until very fine. Drizzle in olive oil, with blade moving, until a smooth paste forms. You can add more oil, if you would like the pesto thinner.
2 cups garlic scapes, sliced, 1/2 Cup blanched, slivered almonds, 1/2 Cup Parmesan Cheese, 2 Tablespoon fresh basil, 3 Tablespoon fresh parsley, 1/2 Cup Olive Oil

For Pizza

Cut the chicken into small, bite-sized cubes. Brown them in olive oil over medium-high heat on all sides until lightly browned.
2 boneless, skinless chicken breasts, 1-2 Tablespoon Olive Oil
Remove the chicken to a plate. Set aside. Sauté the spinach in the same pan just until wilted.
12 ounce package baby spinach
Roll out the pizza dough to desired thickness.
1 prepared pizza dough. Homemade or store bought
If grilling, heat the grill to very hot. 500°F. Place the rolled-out dough on a rack, pizza stone, or grilling pad. Close the lid and cook for 3-4 minutes until firm and browned but not burned. Be careful and check often because it will burn easily.
Carefully flip the dough. Quickly top the pizza with 1/4 to 1/2 cup of the pesto. Then add chicken, spinach, and finally the cheeses.
1 Cup mozzarella cheese, ¼ Cup Freshly grated parmesan cheese
Close the lid and grill for another 3 or 4 minutes until the bottom of the crust is lightly browned.
Remove the pizza from the grill and let it rest for five minutes before slicing.
If cooking in oven, heat the oven to the highest setting it will go, 450³ or 500°F. Place constructed Pizza on pizza stone or cookie sheet. Bake about 15 minutes until crust is golden brown and cheese is melted.

Notes

Homemade Pizza Dough

If you have extra large breasts, you will only need one.

NOTE: The pesto recipe will make more than is needed for the pizza. Store the rest in a jar in the refrigerator for about a month, or freeze it for longer storage.

Pizza crust can be cooked directly on the grill, on a pizza stone, or a grill mat.

Leftovers last 3-4 days.

Do not freeze.

Nutrition