Ingredients for chicken spinach pizza
In this chicken pizza recipe (which my family absolutely LOVES by the way), Ive really pushed the limits of what goes with bacon on pizza. With all the tasty salty meat, I thought it needed some vegetables. So chicken bacon spinach pizza was born. Youre welcome, world.
Using leftover chicken breast for pizza
For this recipe I use leftover chicken. You can use any cooked chicken from 1-2 days prior. Pull apart slow cooked chicken for this or make fresh sous vide chicken tenders or simple oven baked chicken breast in about 15-20 minutes. You only need about one chicken breast, or about a cup of diced chicken.
The pizza sauce
The red sauce used for this recipe can be made with a can of tomato sauce and seasonings, or by using a jar of pizza sauce from Trader Joes or another grocery store.
Turn this pizza into a chicken spinach alfredo pizza with my tips on using store bought alfredo sauce. White sauce on pizza is so tasty and can be used in place of the tomato sauce.
How to make this tasty pizza recipe
Now Ill walk you through making this tasty, creative pizza recipe.
Step 1. Help the pizza dough rise. Ideally, take your pizza dough out of the fridge a few hours before, or the morning of, making this chicken and spinach pizza. It will stretch really easily if its at room temperature.
If you have a window with sun that shines in, place the bag of dough there to watch it rise very quickly.
If youre short on time, allowing at least 30-60 minutes for fresh ready made pizza dough to rise ahead of time is ideal. And if youre reading this 5 minutes before making the pizza, know you can make the pizza from cold dough, it just wont stretch as easily or be as large of a pizza.
Step 2. Cook the bacon. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper, then add the bacon.
Bake bacon in the oven for 10 minutes, then flip it over and bake for another 5-10 minutes to your desired level of crispness. Pat dry, let it cool, then dice into 1 chunks.
Step 3. Prep for baking the pizza. Preheat the oven to 450 degrees F. Set out a large rimmed baking sheet lined with parchment paper. Brush half of the olive oil on the parchment paper. Add half the flour to the center of a large butchers block or flat surface. Put the other half of the flour off to the side.
Step 4. Stretch the pizza dough. Roll the raw premade pizza dough in the flour in the center of your work surface. Coat it all over in a light dusting of the flour. Begin stretching the ready made pizza dough by pinching the outside in a circular motion to spread out the crust.
Then you can alternate between pinching the center of the dough with your fingers, pressing it out on your work surface, and using your knuckles to pull the dough from underneath in an outward motion.
Step 5. Par bake pizza dough. When its large enough, use both arms (up to your elbows) to transfer the stretched pizza dough to the baking sheet pan. Brush the remaining 1 tsp of olive oil around the outside of the pizza dough which will help give it a golden crust.
Sprinkle the crust with a pinch of salt. DO NOT add toppings at this time! Bake the naked pizza dough in the oven for 7 minutes at 450 degrees F. While it cooks, set out pizza toppings.
Step 6. Prep oven for the second bake. Once its done baking, remove the parbaked pizza from the oven and preheat the oven to 500.
Step 7. Add pizza toppings. Add the tomato sauce, dried Italian herbs, salt and pepper. You can add the rest of the main pizza topping ingredients in whichever order youd like.
In the Sip Bite Go pizza demonstration video, I added most of the diced chicken breast, mozzarella cheese, and bacon. Then I added the fresh spinach on pizza dough, then the remaining chicken, cheese, and bacon. Followed with a final topping of halved cherry tomatoes, insides facing down.
Step 8. Bake pizza with toppings. Add parbaked pizza with toppings to the oven and bake at 500 degrees F for 7-10 minutes, until the cheese has completely melted.
Step 9. Finish and plate pizza. Remove baked chicken spinach pizza from the oven and transfer to a butchers block. Sprinkle with fresh chopped parsley and a drizzle of balsamic glaze. Slice and serve.
Pizza dough tips
Everyone knows Im obsessed with making homemade pizza with store bought dough. Its basically a go-to for Wednesday night dinners in my house.
There is so much you can do using a baking sheet or pizza pan or pizza stone and a fresh ball of pizza dough from Trader Joes or Whole Foods pizza dough, or dough from wherever you shop.
My main tip is to take the dough ball out of the fridge a few hours before making pizza so it will be easy to stretch and work with when the time comes to parbake the dough.
Serving family style pizza
For serving this type of sheet pan pizza family style, I like to cut it in large square pieces. Sometimes Ill sprinkle a little parmesan cheese on top or crushed red pepper on top. And then sprinkle a little parsley or fresh basil from my Aerogarden.
If youre cooking pizza for the whole family, I recommend cutting a few bite size pieces about the size of your finger for little ones to grab. My toddler loves to help himself!
Love bacon? Check out these recipe for air fryer bacon wrapped hot dogs, and smoker recipes like these bacon wrapped onion rings andsmoked jalapeno poppers.
Tips for storing chicken spinach pizza with bacon on fresh dough
Here are some tips for storing chicken spinach pizza with bacon on fresh dough:
Refrigerate leftover pizza promptly: If you have any leftover pizza, store it in an airtight container or wrap it tightly with plastic wrap and place it in the refrigerator within two hours of cooking.
Store pizza in the fridge for up to four days: Leftover chicken spinach pizza with bacon on fresh dough will generally last for up to four days in the refrigerator. After that, its best to discard it.
Freeze pizza for longer storage: If you want to store the pizza for longer, you can freeze it. Wrap it tightly in plastic wrap and then place it in an airtight container or freezer bag. It will keep well in the freezer for up to two months.
Reheat the pizza properly: When reheating the pizza, its best to do so in the oven to prevent the crust from getting soggy. Preheat the oven to 375°F (190°C) and place the pizza directly on the oven rack or a baking sheet. Bake for 10-15 minutes or until the cheese is melted and the crust is crispy.
Test for freshness before eating: Before eating any leftover pizza, make sure to check for signs of spoilage, such as mold or a sour smell. If in doubt, its best to discard it.
Chicken spinach pizza is a tasty and nutritious option for a homemade pizza that is sure to please. The combination of chicken and spinach provides a balance of protein, fiber, vitamins, and minerals, making it a healthy choice for a meal. Whether you prefer a classic red sauce or a creamy white sauce, there are many ways to customize this pizza to your liking by adding other vegetables or cheeses. This recipe is also a great way to use up leftover chicken, making it a practical and economical meal option. Overall, chicken spinach pizza is a delicious and easy-to-make meal that is perfect for a family dinner or a gathering with friends.
See you later with other tips from The Blue Stove!
FAQs of Chicken Spinach Pizza
What type of crust is best for chicken spinach pizza?
The type of crust that is best for chicken spinach pizza can vary depending on personal preference. A thin crust is a popular choice, but a thicker crust can also work well.
What type of cheese is typically used on chicken spinach pizza?
Mozzarella cheese is the most commonly used cheese on chicken spinach pizza. However, other types of cheese such as feta or goat cheese can also be used.
Can chicken spinach pizza be made vegetarian?
Yes, chicken spinach pizza can easily be made vegetarian by leaving out the chicken.
Can chicken spinach pizza be made gluten-free?
Yes, chicken spinach pizza can be made gluten-free by using a gluten-free pizza crust.
What other toppings can be added to chicken spinach pizza?
Other toppings that can be added to chicken spinach pizza include onions, mushrooms, bell peppers, tomatoes, and olives.