It’s been a little bit, but I took a trip to visit my sweet sister in Montana and she cooked this up for me. It was SUPER good and my first thought was, “this can’t be good for us.” However, I knew she had taken the recipe from a healthy cookbook, so I had to investigate. I did so, and I am very happy to report that it works in terms of calories and macro-nutrient breakdown! (Of course, I made a few adjustments to really make me happy.)
If you are a fan of Alfredo mixed with chicken and spinach, this pizza is a MUST for you! I will tell you that veggies have never been my sister’s strong suit. So, in fair warning, if you don’t like spinach then you probably won’t LOVE this pizza. My sis liked the pizza, but didn’t love it. She said she would make it again, but cut the spinach in half in order for her to say that the pizza deserves her love (not like).
So, now you know that a veggie/spinach lover (me) and a non veggie/spinach lover (sis) both enjoyed this pizza. Don’t you think there’s a good chance you might like it too????
Chicken & Spinach Alfredo Pizza
Adapted from Traci and originally from
Taste of Home Healthy Cooking 2010
1 pkg (10-oz.) frozen, chopped spinach (thawed & squeezed dry)
12 ounces cooked & chopped chicken breast
2 tsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
4 whole wheat pita rounds (approx. 120 calories each)
1 garlic glove, peeled & halved
1/2 cup reduced fat Alfredo sauce, such as Classico
1/2 cup shredded reduced fat mozzarella
1/2 tsp. crushed red pepper flakes
In a large bowl combine the spinach, chicken, lemon juice, salt, and pepper and set aside.
Place pita rounds on ungreased cookie sheet. Rub with cut sides of garlic. Discard garlic. Spread approximately 2 tbsp. Alfredo sauce over each pita. Top each pita with 1/4 of the spinach mixture, 2 tbsp. cheese, and approximately 1/8 tsp. pepper flakes.
Bake at 450 degrees for 8-12 minutes or until cheese is melted and pita is lightly browned.
Nutritional Information (Per Serving = 1 Pizza)
Fat: 9.1g (5.3g = Sat.)