Chicken and Spinach Alfredo Pizza with Garlic Rosemary Foccacia Crust

Yet another long (albeit descriptive) recipe title.  This is such a delicious homemade pizza, and the crust really takes it up a notch from a regular pizza crust.  This makes enough dough for two thinner crusts or one thicker crust.  I prefer thick, The Picky Apple prefers thin.  So far, I’ve been the winner of that little battle, but next time I’ll make thin crust for The Picky Apple.

Chicken and Spinach Alfredo Pizza with Garlic Rosemary Foccacia Crust

For the crust:

• 1 package (or 2 1/4 teaspoons) active dry yeast
• 1 cup warm water
• 3 cups flour, divided
• 1/4 cup olive oil
• 2 tablespoons chopped fresh rosemary
• 1 1/2 teaspoons salt
• 2 teaspoons chopped garlic

For the Alfredo sauce:

• 4 tablespoons butter
• 1/4 teaspoon salt
• 1 dash ground black pepper
• 4 tablespoons all-purpose flour
• 1 cup milk
• 3/4 cup grated Romano cheese (I’ve also used Parmesan and Cotija cheese)

Other toppings:

• Chopped rotisserie or leftover Perfect Roast Chicken
• 1 1/2 cups fresh spinach
• 1 tablespoon fresh chopped rosemary
• Peppers, mushrooms, onions, tomatoes, Parmesan cheese (optional)

To make the crust: Combine yeast and water; let stand 5 minutes. Whisk in the olive oil and salt. Stir 2 cups flour, garlic, and rosemary in a large bowl; make a well in the center. Add yeast mixture; stir until a soft dough forms. Cover and let rise in a warm place for 50 minutes.  Add remaining 1 cup flour and knead until flour is incorporated into dough. Knead until smooth and elastic, about 5 minutes.   Let rise in a warm place for 35 minutes.  Preheat oven to 450 degrees F with a pizza stone on a rack in the top 1/2 of the oven.

Divide dough in half, if you’re making the thin crust version.  On a floured surface, roll each portion out into rounds just under 1/2 an inch thick.

To make the Alfredo sauce:  Melt butter in a small saucepan over medium heat. Blend in salt, pepper and flour, then stir in the milk and cheese. Simmer, stirring constantly, until thickened. Remove from heat, cover and set aside.

To finish pizza: Spread Alfredo sauce over crust.  Top with spinach, chicken, rosemary and any additional toppings.  Bake for 20 minutes on the preheated pizza stone, then let pizza cool for 10 minutes before slicing.