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Week of 1/12/26

Chicken Florentine Pizza
and Italian side salad

Active: 55 Total: 55
Original GF Paleo Vegetarian
Chicken Florentine Pizza

This unique pizza features a creamy, garlicky white sauce and fresh spinach. Folding the chicken directly into the sauce and layering it under the cheese keeps the chicken from drying out in the oven and helps all the toppings stay in place!
Smarts: Feel free to use pre-made pizza crust, flatbread, naan, or pita rounds if you’d like to pull this meal together faster.

Proteins
Chicken, non-ground, Cheese
Cuisines
European - Mediterranean
Save recipe
19

Ingredients

Metric
Servings:
4
White Pizza Sauce:
  • Cheese, parmesan - 1/4 cup , shredded (look for pre-shredded to save time)
  • Garlic - 3 cloves , minced
  • Flour, all-purpose - 1 Tbsp
  • Salt - 1/2 tsp
  • Basil, dried - 1/2 tsp
  • Oregano, dried - 1/2 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Butter - 1 Tbsp
  • Milk, any type - 1 cup
Chicken Florentine Pizza:
  • Pizza dough - 1 lb (use your favorite homemade or store-bought)
  • Flour, all-purpose - 2 Tbsp
  • Rotisserie chicken - ~1 1/2 cups , bones removed and meat shredded or chopped
  • Cheese, fresh mozzarella - 6 oz , thinly sliced (sub shredded mozzarella)
  • Oil, olive - 1 Tbsp
  • Baby spinach - 5 oz
Italian Side Salad:
  • Mayonnaise - 1 Tbsp
  • Vinegar, red or white wine - 2 Tbsp
  • Honey - 1/2 tsp
  • Oregano, dried - 1/4 tsp
  • Oil, olive - 3 Tbsp
  • Celery - 2 stalks , thinly sliced
  • Bell peppers, red - 1 , chopped
  • Lettuce, romaine - 2 hearts , chopped (1 heart equals about 3 oz; sub any salad greens)

Prep

  1. Pizza dough - Cover in flour (portion for pizza) and let rest for at least 30 minutes outside of the fridge before rolling out. (This is tip #1 to good pizza - resting dough gives gluten time to chill out, which makes the dough much more pliable.)

  2. Chicken - Remove meat from bones and shred or chop (If you like you can prep the chicken for Thursday’s meal at the same time). (Can be done up to 5 days ahead)

  3. Make dressing - Whisk together mayonnaise, vinegar, honey, and oregano (portion for salad). Slowly add olive oil (portion for salad) while whisking. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  4. Celery / Bell peppers / Cheese (both types) / Garlic - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Store celery and bell peppers together in one container. Store cheeses and garlic in their own separate containers. (Can be done up to 5 days ahead)

  5. Make sauce - Stir together flour (portion for sauce), salt, basil, oregano (portion for sauce), and red pepper flakes (if using). Heat a saucepan with butter over medium heat. Add garlic and saute until golden and fragrant, ~1 to 2 minutes. Sprinkle the flour mixture into the pan and whisk until no dry spots remain. Slowly pour in the milk, whisking to break up any lumps. Lower heat and bring to a simmer. Simmer until sauce has thickened, 3 to 4 minutes. Remove from heat and stir in parmesan a small amount at a time, allowing it to melt into the sauce between each addition. Taste and season with some salt and pepper, if needed. Fold chicken into the sauce until evenly combined (the mixture will be quite thick, but resist the urge to add more liquid - it could make your pizza soggy).

  6. Lettuce - Prep as directed.

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Make

  1. Heat oven to 425F / 218C degrees and set out a baking sheet. Position the upper oven rack so it's at the very top. (This is tip #2 - heat rises, so for the most golden crust, use the top rack.)

  2. Heat a large skillet with olive oil (portion for pizza) over medium heat. Add spinach with a pinch of salt and saute until wilted and any liquid has cooked off, 3 to 5 minutes. Remove from heat and allow to cool slightly.

  3. While spinach mixture cools, brush the baking sheet lightly with some cooking oil. Stretch or roll out pizza dough to cover the baking sheet (it should be pretty easy to do if you let the dough rest). Brush the border with a bit of olive oil and then bake on the top rack for 3-4 minutes without toppings. (This is tip #3 - this solo time in the oven allows dough to crisp up; if you put toppings on it now, your crust may get soggy.)

  4. Remove crust from oven and spread chicken and sauce over crust in an even layer (don’t make this layer too thick or your pizza may be soggy; if you have too much chicken and sauce, set aside the rest for another use). Spread spinach evenly over top of the sauce, then top with mozzarella cheese.

  5. Return pizza to the top oven rack. Bake pizza until crust is golden and cheese is melted and bubbly, ~10 minutes. Allow pizza to cool for 1 to 2 minutes before slicing.

  6. While pizza bakes, combine lettuce, celery, and bell peppers in a large serving or mixing bowl. Toss with dressing until the salad is dressed to your liking.

  7. Slice the pizza.

  8. Serve pizza slices with salad on the side. Enjoy!

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