Keturah’s ‘Kwik Trip’ Chicken Alfredo Pizza

Ingredients

• 1/2 pound pizza dough
• Garlic Butter
• 1 1/2 tablespoons butter
• 1 cloves garlic, minced
• 1/8 cup finely chopped onion
• 1/4 teaspoon Italian seasoning
• 1/8 teaspoon red pepper flakes
• pinch of salt
• Sauce
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 cup milk
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup shredded Romano cheese or Parmesan
• Pizza toppings
• 1/2 boneless chicken breast or 1/2 cup meat from a rotisserie chicken, cooked and diced
• 1/8 teaspoon dried thyme
• 1/8 teaspoon poultry seasoning
• handful of baby spinach leaves (optional)
• 3/4 cups shredded mozzarella (I used Italian blend)
• 2 slices bacon, cooked (optional)
• 1 green onion, sliced (optional)

Instructions

1. Let pizza dough come to room temperature and heat oven to 450 degrees. If you have a pizza stone, place it in the oven. Bake for 8 minutes on a lightly floured or cornmeal stone.
2. To make garlic butter, melt butter over medium heat in a small pan over medium heat. Add garlic and onion and cook until softened, about 2 minutes. Add Italian seasoning, red pepper flakes, and salt and remove from heat.
3. To make sauce, melt butter in a medium pan. Whisk in flour and cook for 1 minute. Gradually whisk in milk. Let cook for about 2 minutes. Mixture will be very thick. Stir in salt, pepper, and cheese. Remove from heat.
4. Spread garlic butter on crust. You can use more if you want it heavy on sauce.
5. Sprinkle chicken with thyme and poultry seasoning. Scatter chicken on crust and sprinkle with thyme and poultry seasoning.
6. Top with spinach leaves, cheese, bacon, and green onion.
7. Bake for 12-15 minutes or until crust is golden brown.