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Chicken Vegetable Pizza

Chicken Vegetable Pizza

  • Makes: 8 servings
    Freezing: not recommended  
  • Preparation Time: 20 minutes 
  • Baking Time: 10 minutes 

Ingredients

212” / 30 cm pre-baked thin crust pizza crusts

⅓ cup75 mL Canola or Vegetable Oil, divided

3 tbsp45 mL Robin Hood® All Purpose Flour

1 can354 mL Carnation® Regular or 2% Evaporated Milk 

½ cup125 mL Parmigiano cheese, shredded

1 ½ cups375 mL Mozzarella cheese, shredded and divided

½ cup125 mL pre-cooked chicken, cut into strips

1 cup250 mL cherry tomatoes, halved

½ red onion, sliced

½ red pepper, sliced

1 cup250 mL baby spinach leaves

fresh basil for garnish

Nutritional Information

Directions

  1 Preheat oven to 450°F (230°C). Brush each pizza crust with 1 tbsp (15 mL) of oil and place on parchment-lined baking sheets.

  2 In a medium saucepan, heat remaining oil over medium heat. Whisk in flour and cook 2-3 minutes, stirring constantly.

  3 Add evaporated milk, bring to a boil, reduce to medium heat and cook until thickened, stirring occasionally, about 5 minutes.

  4 Add Parmigiano cheese and ½ cup (125 mL) Mozzarella cheese, stir until melted. Spread hot cheese mixture over pizza crusts in prepared pans. Top with chicken, vegetables and remaining 1 cup (250 mL) Mozzarella cheese.

  5 Bake in preheated oven, 10 minutes or until crust is crispy and cheese is melted. Remove and garnish with basil. Slice and serve.

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