Chicken Tender Florentine Pizza Recipes

CHICKEN FLORENTINE PIZZA

Steps:

• Preheat oven to 425°. Stir together Italian seasoning and garlic powder; toss with chicken. Spread ricotta cheese on pizza crust. Top with chicken, spinach and tomatoes. Sprinkle with mozzarella and Parmesan cheese. Bake until crust is golden and cheese is melted, 10-15 minutes.

CHICKEN FLORENTINE STYLE

Steps:

• Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
• Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
• Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

CHICKEN FLORENTINE PIZZA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Mix salt and garlic powder together in a small bowl.
• Combine spinach and water in a microwave steamer. Microwave on high for 60 seconds. Drain spinach, then squeeze out any excess water.
• Roll pizza dough on a lightly floured surface to a 14-inch circle.
• Pour oil into a 12-inch cast iron skillet. Sprinkle 1/2 of the garlic salt over the bottom of the skillet. Place dough into the skillet and shape crust so edges come up the sides of the skillet. Prick holes in the bottom of the dough with a fork.
• Spread pizza sauce over the dough. Sprinkle 1/2 of the Italian cheese over the sauce. Add spinach, chicken, then sun-dried tomatoes. Top with remaining cheese.
• Bake in the preheated oven for 20 minutes.
• Remove from the oven. Run butter along the edges of the crust, then sprinkle the remaining garlic salt over the melted butter. Bake for 5 more minutes.
• Transfer pizza to a pizza peel and let rest for 5 minutes before slicing.

CHICKEN FLORENTINE FLATBREAD PIZZA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil and spray lightly with cooking spray.
• Melt butter for sauce in a small saucepan over medium heat. Add garlic and saute until fragrant, about 30 seconds. Stir in flour and whisk for 1 to 2 minutes. Pour in milk and whisk until sauce starts to thicken, 3 to 4 minutes. Stir in Parmesan cheese, salt, and pepper; cook until cheese is melted, about 1 minute. Set aside to cool, about 5 minutes.
• Spread cooled sauce over the flatbread and sprinkle with mozzarella cheese. Top with spinach, chicken, tomatoes, onion, and salt. Drizzle with olive oil and sprinkle with Parmesan cheese. Transfer to the prepared baking sheet.
• Bake in the preheated oven until cheese is melted and crust is lightly browned, 12 to 15 minutes. Cool slightly before serving.

CHICKEN FLORENTINE PIZZA

Steps:

• Preheat oven to 400 degrees, place pizza crust on a baking sheet or baking stone and set aside.
• In a saucepan, whisk together alfredo sauce mix and milk until blended, stirring constantly, cook over medium high heat until thickened (about 1-2 minutes).
• Spread alfredo sauce evenly over pizza crust, top evenly with spinach and chicken, then mozzarella and parmesan cheeses.
• Sprinkle with red pepper flakes and bake 10-12 minutes, or until cheese is melted and bubbly.

CHICKEN FLORENTINE PIZZA

Steps:

• Preheat oven to 425°F.
• Cut chicken into 1-inch pieces.
• Heat garlic oil in large skillet to medium. Add chicken and cook 10 minutes or until done.
• Stir in seasoning and remove from heat.
• Combine ricotta and mozzarella; spread on prebaked pizza crust.
• Spread spinach over cheese mixture; top with chicken and tomatoes.
• Sprinkle with Parmesan cheese.
• Bake pizza 10-15 minutes or until crust is golden brown and cheese is melted.