Homemade Chicken Bacon Pizza
Take your homemade pizza to new heights with this recipe featuring chicken, bacon, and mushrooms slathered in melted cheese and creamy sauce.
Servings: 16 (Makes 2 large pizzas)
Ingredients
Dough:
- 2 1/2 cups warm water
- 1 tablespoon yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 cup olive oil
- 4-6 cups flour
Creamy Spinach Sauce:
- 1/4 cup butter (you could also use some of the bacon grease from the pizza toppings combined with butter to equal a 1/4 cup of fat)
- 1/4 cup flour
- 1-2 cloves garlic minced
- 1-2 cups milk
- 4 ounces cream cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 ounces baby spinach (chopped (half of a normal 9-ounce bag) or 1/2 a package of frozen chopped spinach)
- More salt to taste
Additional Toppings
- 3 cups mozzarella cheese shredded
- 1 cup cooked chicken shredded
- 1 package mushrooms (9-ounce package), sliced
- 1/2 pound bacon cooked and crumbled
Instructions
- In a large mixing bowl, add the water, yeast, sugar, salt, and olive oil. Allow mixture to stand for 5 minutes.
- Add one cup of flour, and mix to combine. Add another cup of flour, and mix thoroughly.
- Mix for 1 to 2 minutes. The dough should be the consistency of cake batter.
- Add another cup of flour, and mix well.
- Add flour until very thick and you can’t mix it by hand very well.
- Sprinkle some flour on your table, and turn the dough onto the table. Knead the dough by hand until it is smooth and elastic, adding flour as needed. This should take 6 to 10 minutes of kneading.
- Place the dough back in the bowl, cover it with a towel, and let it rise in a warm place for 15 to 60 minutes. (This time varies a lot for me -- I just let it rise according to how long it is until dinner time).
- While the dough is rising, make the creamy spinach sauce. Recipe below.
- Preheat oven to 375 degrees F.
- Divide the dough in half. Roll half of the dough out on a pizza stone. Bake for 10 minutes. Roll out the other half of the dough on another stone while the first is baking.
- After the 10 minutes of bake time, switch out the dough. Bake the second dough for 10 minutes, too. After you have pre-baked the crust, top with about a cup of the creamy spinach sauce and half of the cheese, chicken, mushrooms, and bacon.
- Bake for another 15 to 20 minutes, until the cheese is bubbly and the edges start to brown. Repeat with the second pizza.
Creamy Spinach Sauce
- In a medium saucepan, let the butter melt over medium heat.
- When it is all melted, add the flour, and stir to combine.
- Allow the mixture to cook for around a minute, stirring occasionally.
- Add the minced garlic, and cook until fragrant.
- Add 1 cup of the milk a little at a time, while whisking to combine.
- Add the cream cheese, salt, pepper, and spinach to the hot milk mixture. Stir frequently. The mixture will thicken as it cooks. If it is too thick, add a splash or two more of milk.
- Cook for 5 minutes. At the end of the 5 minutes, the mixture should be the consistency of a typical Alfredo sauce, if not a little thicker. Add milk if it is too thick. Take off the heat, and allow to cool slightly.
- Taste for salt, and add more if needed.
Notes
- You can make the dough with whole wheat flour or half whole wheat and half all-purpose if you'd like.
- The creamy spinach sauce is great as a dip for breadsticks too!
- The order that the toppings are put on doesn't really matter so feel free to put them on in whichever order you like best.
- The more kinds toppings you want on your pizza, the less of each that you need. Too much on top of your rust will keep it from cooking enough.
Nutrition
Serving: 1 of 16 servings | Calories: 363kcal | Carbohydrates: 29g | Protein: 17g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 652mg | Potassium: 264mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1024IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
