Tomato Alfredo Pizza with Chicken, Spinach and Bacon

I can't believe I didn't think of this sooner.  I make Tomato Alfredo Pasta all the time, so much that I could make the sauce in my sleep.  SO . . .  why did I not think to make Tomato Alfredo Pizza sooner?  I guess I better make this a lot now to make up for lost time :)  

The flavor of my Tomato Alfredo Sauce is SO GOOD.  It tastes like something you pay money for at an Italian Restaurant.  It's thick and creamy and cheesy and amazing.    

I love spinach and I have been sneaking it into so many dishes lately.   You have to sneak veggies in where you can, right?  BUT, if you have picky eaters that won't touch it if there's "green stuff" in it, you can omit it.

I am such a sauce person . . . . like do you want some hamburger to go with that ketchup . . . or do you want some fries to go with that fry sauce :)   Get it???  What can I say, I like a lot of extra sauce for dipping.  So, this recipe for Tomato Alfredo will make more than enough for a large pizza.  I serve it on the side for drenching dipping my pizza in.  If you serve breadsticks with your pizza, then that's perfect, you will have sauce for dipping.

P.S. I have also made this sauce with Asiago cheese when the store is out of Parmesan (which is like always) and it tastes just as good.

This pizza is spectacular. 

You might also like:

Tomato Alfredo Pasta

Chicken Parmesan Flatbread Pizza

Spicy Chicken and Pepper Jack Pizza

Tomato Alfredo Pizza with Chicken, Spinach and Bacon

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 batch prepared pizza dough (store-bought or homemade)
1/2 Tbl. olive oil
1 batch Tomato Alfredo Sauce (recipe below)
2 boneless chicken breasts
1 packet Garlic Herb & Wine Marinade
1/2 c. chopped fresh spinach, opt.
4-5 slices bacon, cooked and crumbled
1 c. Italian Cheese blend

Tomato Alfredo Sauce
1 c. milk
3 oz. cream cheese
1 Tbl. all-purpose flour
1/2 tsp. kosher salt (or 1/4 tsp. table salt)
1/2 Tbl. bacon grease or unsalted butter
1 tsp. minced garlic
1 tsp. Italian seasoning
1/2 (8 oz.) can tomato sauce
3/4 c. grated Parmesan cheese 

Prepare marinade according to package directions; add chicken and allow to marinate for several hours.  When ready, grill the chicken until internal temperature registers 165 degrees on an instant-read thermometer (or until it's no longer pink in the inside).

For the Tomato Alfredo Sauce:  Add milk, cream cheese, flour and salt to a blender and blend until smooth.  Heat 1/2 Tablespoon bacon grease or unsalted butter in a large skillet over medium heat.  Add the minced garlic and saute for 30 seconds.  Add the sauce mixture and whisk occasionally until thickened and creamy; about 5-10 minutes.  Stir in the Italian seasoning and tomato sauce and stir until combined.  Last, stir in the Parmesan cheese until melted.  Remove from heat.  

Preheat oven to 425 degrees.  Roll out pizza dough to about 1/4-1/2 inch thick.  Place on a lightly greased baking sheet.  Brush 1/2 Tablespoon olive oil over the dough.  Top with alfredo sauce (as much as you like, reserving extra for dipping), leaving a 1/2-inch border around the edge.  Top with spinach, sliced chicken, bacon and cheese.  Bake for 15-20 minutes or until crust is lightly browned and crisp and cheese is melted.

If using a pizza stone (This is what I do):  Place pizza stone in oven and preheat to 500 degrees.  Place rolled-out pizza dough on a pizza peel that has been coated with a little cornmeal to prevent dough from sticking.  Brush 1/2 Tablespoon olive oil over the dough.  Top with alfredo sauce (as much as you like, reserving extra for dipping), leaving a 1/2-inch border around the edge.  Top with spinach, sliced chicken, bacon and cheese; slide pizza onto preheated pizza stone.  Reduce oven temperature to 425 degrees and bake for 10-12 minutes or until crust is lightly browned and crisp and cheese is melted.        

Jenn's Notes: This makes a lot of sauce.  I like to dip my pizza or breadsticks in the extra.  

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