Chicken Alfredo Pizza with Artichokes & Spinach with a Summer Side Salad

Everything you love about the creamy pasta in an easy homemade pizza the whole family will love.

The recipe has
been chosen by

Doug McMillan
CEO, Walmart

Ingredients

PIZZA

Freshness guaranteed diced fresh yellow onions

DeLallo fine chopped garlic in water

Marketside fresh baby spinach

Great Value pizza crust

Great Value classic alfredo pasta sauce

Great Value whole milk mozzarella cheese

Leftover rotisserie chicken (Freshness Guaranteed)

Great Value quartered artichoke hearts

Great Value olive oil

Great Value iodized salt

Great Value ground black pepper

Spinach and greens

SALAD

Leftover veggies

Leftover rotisserie chicken bites

Freshness Guaranteed croutons (made from Freshness Guaranteed French bread)

Dressing of choice

Preheat the oven to 425°F. Prepare an 11- x 18-inch rimmed sheet pan by lightly oiling the bottom and sides to prevent foods from sticking; set aside.
To a large nonstick skillet set over medium heat, add the olive oil and cook the onions for 3 minutes, stirring often. Add the finely chopped garlic and cook for 30 seconds, taking care not to burn the garlic. Turn off the heat and add the baby spinach, stirring until it is just wilted. Season with salt and pepper and set the skillet aside.
Remove the pizza crusts from their packaging and spread them evenly over the prepared sheet pan, joining the two crusts in the middle by crimping the edges of the dough together.
Spread the Alfredo sauce in an even layer over the pizza crust, leaving about 1/4 inch around the edges. Cover the Alfredo sauce with an even layer of 12 ounces of the mozzarella cheese.
Evenly top the pizza with the spinach and onion mixture, shredded chicken and diced artichoke hearts. Sprinkle the remaining 4 ounces mozzarella cheese over the toppings.
Bake for 25 to 30 minutes, or until the cheese is bubbly and the crust is slightly golden brown. Let rest 5 minutes before serving.

Process for Salad: