Chicken Gouda Spinach Pizza Recipes

CHICKEN, GOUDA & SPINACH PIZZA

Steps:

• 1. Preheat oven to 375.
• 2. Warm alfredo sauce and add to crust.
• 3. Top with mozzarella or italian blend (1/2 cup) chicken, bacon & spinach.
• 4. Add the rest of the cheese and the Gouda strips.
• 5. Bake until bubbly and melted. about 15 -20 minutes. Serve and eat.

STUFFED CHICKEN BREASTS WITH GOUDA AND SPINACH

Steps:

• Heat oven to 375°F. Grease 9-inch square pan. Remove bones from chicken breasts. Do not remove skin. Loosen skin from chicken breasts.
• In medium bowl, mix cheese, nutmeg and spinach until well blended. Spread one-fourth of mixture evenly between meat and skin of each chicken breast. Smooth skin over breasts, tucking under loose areas. Place chicken, skin sides up, in pan. Sprinkle with salt and pepper; drizzle with butter.
• Bake uncovered 45 to 55 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

SMOKED GOUDA SPINACH PIZZA

Steps:

• Unroll dough into a greased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Bake at 425° for 10-12 minutes or until lightly browned., Meanwhile, saute mushrooms and onion in butter in a large skillet until tender. Add garlic; cook 1 minute longer. Stir in Alfredo sauce and thyme. Spread over crust. Top with spinach, sausage and cheese., Bake for 10-15 minutes or until crust and cheese are lightly browned.

SMOKED GOUDA SPINACH PIZZA

Steps:

• Unroll dough into a greased 15 x 10 inch baking pan; flatten dough and build up edges slightly.
• Bake at 425° for 10-12 minutes or until lightly browned.
• Meanwhile, in a large skillet, saute mushrooms and onion into butter until tender.
• Add garlic; cook 1 minute longer.
• Stir in Alfredo sauce and thyme; taste and season with salt and pepper, if needed; spread over crust.
• Top with spinach, sausage, and cheese.
• Bake for 10-15 minutes or until crust and cheese are lightly browned.
• With pizza cutter, slice into 10 pieces (appetizer).

GINA'S FAVORITE CHICKEN AND SPINACH PIZZA

Steps:

• Preheat the oven to 450 degrees F. Adjust the rack to the middle of the oven. Heat a pizza stone or a large, heavy sheet pan in the hot oven for 1 hour.
• Preheat a grill pan (or cast-iron pan) over medium-high heat.
• Season the chicken on both sides with salt and pepper. Put the chicken in the grill pan, and grill until cooked through, 5 minutes per side. Let rest for 10 minutes, then dice into small chunks.
• Melt the butter in a medium saucepan set over medium heat. Scatter in the garlic and red-pepper flakes, and cook until fragrant. Sprinkle in the flour, and cook, stirring, until the sauce is light blond in color. Whisk in the cream, then reduce the heat to low and let simmer until thickened, about 2 minutes. Stir in the Parmesan cheese, and season lightly with salt and pepper to taste. Fold in 2 cups of the baby spinach.
• Flour your work surface, and roll the pizza dough out to a 13-inch diameter. Place the dough on a large sheet of parchment to transfer it to the pizza stone. Ladle the sauce in circles to cover the pizza thinly. Evenly top the pizza with grape tomatoes, grilled chicken, and the mozzarella in one layer. Brush the edge of the crust with olive oil, and season with salt and pepper. Carefully place the topped pizza on the pizza stone, holding both edges of the parchment paper as handles. Leave the pizza on the parchment.
• Bake the pizza until crisp and golden, about 20 to 25 minutes. Remove from the oven, and immediately top with the remaining baby spinach. Slice and serve.