Ingredients

The following ingredients have 8 Servings
  • Non-stick cooking spray
  • 1 tablespoon cornmeal
  • 1 16-oz. whole wheat pizza dough
  • 1/2 lb. chicken tenders (cooked and diced)
  • 1 tablespoon extra-virgin olive oil
  • 1/2 onion medium (sliced thin top to bottom)
  • 1 cup mushrooms (sliced)
  • 2 cups part-skim shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese (optional)
  • 1 tablespoon fresh rosemary (minced)
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 medium garlic clove (minced)
  • 3/4 cup low-fat milk
  • 1/2 teaspoon kosher salt
  • 3 cups fresh spinach (chopped)

Instruction

  • Preheat the oven to 425 degrees. Lightly coat a 14-inch pizza pan with cooking spray and sprinkle with 1 tablespoon cornmeal.
  • Remove the pizza dough from refrigerator and allow to rest for 20 minutes before pressing onto the prepared pizza pan. The dough should make a 12-inch to 14-inch pie depending on your desired thickness.
  • In the meantime, in a large skillet over medium high heat, warm one tablespoon olive oil. Add the onions and cook until slightly caramelized. Remove to a plate.
  • Next, make the Florentine sauce. Melt the butter in the skillet, then stir in the flour and minced garlic. Gradually add the milk, stirring constantly to remove any lumps. Cook until the mixture begins to slightly thicken, about 5 minutes.
  • Add the spinach and cook just until the spinach is wilted. The mixture will be thick.
  • Brush one tablespoon of olive oil over the prepared pizza crust. Add the spinach mixture and spread to within 1/2 inch of the edge. Top with the cooked onions, chicken, and mushrooms. Then sprinkle the cheeses and fresh rosemary evenly on top.
  • Bake for 13-15 minutes or until the cheese is melted and bubbly.