In high school my cross country team would go to Olive Garden for pre-race dinners most Friday nights. Chicken Alfredo Pizza was usually my go-to. It was so rich, creamy, and delicious, and with the amount of running I was doing I had no guilt as I downed the thousands of calories. Even if I still ate meat, there's no way that pizza can be good for you. This pizza is a lightened and way healthier version of that pizza and it lives up to the inspiration!
Like I mentioned in my post on Beyond Meat Tacos, I don't like to eat a lot of processed foods, but I wanted to give these Beyond Meat chicken strips a try, and I wanted to see what Jay thought about them. He was really impressed in both the texture and flavor and I think they were a great addition to the pizza. I'm going to try to make some other classic pizzas with chicken - like buffalo and barbeque. I made a buffalo "chicken" pizza last year using cauliflower as a substitute for the chicken and Jay wasn't a big fan of the texture.
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I added the spinach, which isn't a normal feature of an Olive Garden Chicken Alfredo Pizza, to up the vegetable ante, and it fit right in (I always try to add as many veggies as possible). Adding the mozzarella is optional. Jay still isn't used to eating pizza without some sort of melty cheese item, so I added it. I think it added a lot of moisture. If you don't use the cheese I would add some slices of tomato or caramelized onions.
| Ingredients: Pizza Dough 1-2 Cups Spinach (or other cooking greens) 6 Strips Beyond Meat Grilled Chicken 1/2 Block of Teese Mozzarella (optional) 2 Small Cloves Garlic Cheese Sauce: 1 Small Butternut Squash 2 Cloves Garlic 3 Tablespoons Nutritional Yeast 1/2 Large Onion Ginger Powder Onion Powder Garlic Powder 1/4 teaspoon Pepper 1/2 teaspoon Sea Salt Prep Time: 35 minutes Cook Time: 15 minutes Servings: 6 slices (I ate two at a time) |   |
Instructions:
Preheat the oven to 400 degrees. Slice squash into quarter inch thick pieces and place on a baking sheet with parchment paper. Lightly oil the top of the squash, just enough so it doesn't get burnt (if you aren't using parchment paper then oil both sides of the squash). Sprinkle the squash with nutritional yeast (this is not where you use the full three tablespoons), ginger powder, garlic powder, and onion powder. Roast for 30 minutes. Let cool.
While the squash is cooking, prep your toppings and dough. Roll out the dough so that it will fit on your cookie sheet or pizza block. Thinly slice one of your garlic cloves and arrange the garlic slivers on top of the pizza dough. Spray the dough with cooking spray. Set dough aside.
Chop your spinach (or cooking greens) and wilt on the stove with a little bit of water - set aside. Slice chicken strips diagonally. You can cut most of the pieces into 3 smaller ones. If you have time you can slice the cheese as well.
Once the squash is soften and cooled, add it to a food processor or blender along with the rest of the cheese sauce ingredients. Blend until smooth.
While blending the cheese sauce, cook the pizza crust. Increase the temperature to 450 degrees. Put the dough in for about 3 minutes. Flip over and add the garlic slivers from your second clove. Put in the oven for another 3 minutes. You want the dough to be able to hold the toppings, but not be cooked to much.
Once the dough has cooled, spread the cheese sauce over the pizza crust. I only used about half of the sauce I made. I used the rest to make Chik'n and Veggie Macaroni and Cheese. Top the pizza with the spinach, chicken slices, a cheese. Cook for another 10 minutes or until the cheese is melted and the chicken is warm all the way through. Serve and enjoy!
Preheat the oven to 400 degrees. Slice squash into quarter inch thick pieces and place on a baking sheet with parchment paper. Lightly oil the top of the squash, just enough so it doesn't get burnt (if you aren't using parchment paper then oil both sides of the squash). Sprinkle the squash with nutritional yeast (this is not where you use the full three tablespoons), ginger powder, garlic powder, and onion powder. Roast for 30 minutes. Let cool.
While the squash is cooking, prep your toppings and dough. Roll out the dough so that it will fit on your cookie sheet or pizza block. Thinly slice one of your garlic cloves and arrange the garlic slivers on top of the pizza dough. Spray the dough with cooking spray. Set dough aside.
Chop your spinach (or cooking greens) and wilt on the stove with a little bit of water - set aside. Slice chicken strips diagonally. You can cut most of the pieces into 3 smaller ones. If you have time you can slice the cheese as well.
Once the squash is soften and cooled, add it to a food processor or blender along with the rest of the cheese sauce ingredients. Blend until smooth.
While blending the cheese sauce, cook the pizza crust. Increase the temperature to 450 degrees. Put the dough in for about 3 minutes. Flip over and add the garlic slivers from your second clove. Put in the oven for another 3 minutes. You want the dough to be able to hold the toppings, but not be cooked to much.
Once the dough has cooled, spread the cheese sauce over the pizza crust. I only used about half of the sauce I made. I used the rest to make Chik'n and Veggie Macaroni and Cheese. Top the pizza with the spinach, chicken slices, a cheese. Cook for another 10 minutes or until the cheese is melted and the chicken is warm all the way through. Serve and enjoy!
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