Mini Chicken and Spinach Alfredo Pizzas (02.23.12)

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4 tablespoons Gossner Sweet Cream Butter4 tablespoons all-purpose flour1 cup milk3/4 cup Gossner Monterey Jack or Swiss Cheese, shredded2 boneless chicken breast halves, roasted1/4 teaspoon dried rosemary1/4 teaspoon dried thyme1/4 teaspoon poultry seasoning1/4 teaspoon garlic powder1 teaspoon olive oil1 bunch spinach, washed and trimmed4 pieces on Naan bread, English muffins or mini pizza doughSalt and Pepper, to taste

Preheat oven to 400 degrees.

Melt butter in a small saucepan over medium heat. Blend flour, salt and pepper; stir in milk and cheese. Simmer, stirring constantly, until thickened. Remove from heat, cover and set aside.

Season the roasted chicken with rosemary, thyme, poultry seasoning, garlic powder, salt and pepper. Chop or shred and reserve.

In a frying pan over medium heat, add olive oil, spinach, salt and pepper. Saute for 2-3 minutes stirring frequently.

To Assemble the Pizza: Spread bread or dough out on a greased cookie sheet or baking dish. Spread with Alfredo Sauce (if necessary, warm to spreading consistency), leaving crust edges. Top with chicken and spinach, turning to coat with sauce.


Bake for 5-7 minutes (naan or English muffins) or 15-20 minutes for dough, or until bottom crust is lightly browned. Remove from oven and let set for 2 to 3 minutes before cutting.

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