1 large (roughly 8 oz) chicken breast Cooking spray (or equivalent oil) 1 - 12" Italian Style Pizza Crust (Boboli works just fine, if you can find a good whole wheat crust, even better) 1 - 10 oz. package frozen Spinach, thawed, squeezed dry, and chopped finely 2 tsp. lemon juice 2 cloves garlic, peeled 1/4 tsp. black pepper 1/2 cup Alfredo Sauce (we use the full-fat, but if you like the light, it'll make the recipe even better for you) 8 oz. skim shredded Mozzarella cheese (use more or less depending on your diet) 1/2 tsp. red pepper flakes
Heat up a skillet coated with cooking spray, cook the chicken breast until done all the way through. Using two forks, shred the chicken.
Preheat the oven 450Â°.
Slice the garlic cloves in half, rub them over the pizza crust. Then mince the garlic finely.
Combine spinach, lemon juice, minced garlic, shredded chicken, and pepper in a bowl. Toss to combine.
Spread alfredo sauce evenly over crust, top with spinach mixture (making sure to pull apart any large clumps of spinach). Sprinkle evenly with cheese and red pepper flakes. Bake at 450Â° for 12 minutes, or until crust is brown and cheese is bubbly.
Cut into 6 wedges. Serving size 1 wedge (which, we normally don't stick to because it's SO yummy, so we have to budget the extra calories).
This is a recipie adapted from Cooking Light, photo from Cooking Light.
Number of Servings: 6
Recipe submitted by SparkPeople user CASSILICIOUS.
I made this the other night using fresh spinach leaves, an extra tsp of lemon and omitted the pepper flakes (I don't care for them). I thought the leftovers tasted even better, so next time I will make the mixture ahead and let it sit in the refrigerator for a day before topping the pizza. Yummy.
Amazing! I made a few changes (2 7" crusts instead of 1 12") that lowered the calorie count, and while I was a little skeptical about how all that spinach would be, I loved it! Hubby did too, and he HATES spinach!