My oldest daughter discovered this recipe in one of my favorite cookbooks, which is called Don’t Panic: Dinner’s in the Freezer by Martinez, Howell and Garcia. It’s a fun and helpful resource filled with freezer recipes. Anyway, my Rachel thought this one sounded pretty good, so we gave it a try. I will confess that we altered a few things to make it work for us; I put those changes in parentheses.
¼ c. butter
scant cup heavy cream
2/3 c. freshly-grated Parmesan cheese
salt & pepper to taste
1 pizza crust
10 large fresh spinach leaves, rinsed and dried (We used Swiss chard because that’s what we had.)
6 green onions, sliced (We used chives because that’s what we had.)
2 boneless, skinless chicken breast halves, cooked and shredded (We used 2 cups of chopped dark meat chicken leftover from another recipe.)
½ lb. bacon, crumbled (Yeah, right! We used about 4 slices of crumbled bacon.)
1 c. grated mozzarella cheese (We skipped this and just used the Swiss.)
1 c. grated Swiss cheese (We used about a cup and a half.)
For sauce: Melt butter in large saucepan or skillet. Add cream and bring to a boil. Simmer 5 minutes, stirring continuously. Add Parmesan, salt and pepper. Turn off heat under pan.
For pizza: Roll out dough to form crust. Spread alfredo sauce evenly over pizza crust. Arrange spinach leaves over sauce. Add green onions, chicken and bacon. Sprinkle cheeses over top.
Bake at 450 degrees for 15 minutes or until bubbly.
If you want to freeze it, put it on a round piece of cardboard, cover the pizza with plastic wrap, followed with heavy-duty foil. Thaw before baking as directed above.