Pulled Chicken Alfredo and Mushroom Pizza
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Pulled Chicken Alfredo & Mushroom Pizza

Featured Maple Leaf Product: JMS Natural Pulled Chicken, fully cooked (#26995)

 

Recipe Information

Method

  1. The day before, thaw the cooked pulled chicken under refrigeration at <40'F/4'C.
  2. Preheat convection oven to 425'F/220'C.
  3. In a small saucepan, over medium heat, melt margarine. Whisk in the alfredo sauce mix and milk. Add the parmesan cheese, and pepper; cook and stir until thickened. Remove from heat; stir in parsley. Cool slightly.
  4. Place pizza on an ungreased baking sheet; spread with cooled alfredo sauce mixture. Top with shredded chicken, mushrooms, spinach, and mozzarella cheese.
  5. Bake for 8-10 minutes or until cheese is melted and crust is golden brown. Cook to an internal temperature of 165'F/74'C is held for at least 15 seconds.
  6. At point of service, cut the pizza into 8 pieces. Serve 1 slice each.

Yield

25 servings

Portion Size

1/8th pizza (130 g/4.6 oz)

Preparation Method

Baked/Roasted

Suggested Accompaniments

Serve with Tossed Garden Salad with balsamic dressing (sides not included in the nutritional information)

Global Cuisine

Fusion/Contemporary

Theme Inspired

All Themes

Nutritional Information

per 1/8th pizza (130 g/4.6 oz)

Nutrient Quantity
Calories 241 kcal
Protein 17 g
Carbohydrates 21 g
Total Fat 11 g
Trans Fats 0.2 g
Saturated Fat 4.5 g
Cholesterol 41 mg
Total Sugars 2 g
Total Dietary Fiber 0.8 g
Calcium 223 mg
Potassium 216 mg
Sodium 419 mg
Iron 1.75 mg
Vitamin A 79.4 RE
Vitamin C 1.2 mg
Calories from Protein 28 %

Ingredients

Metric Imperial
Pulled Chicken, cooked 750 g 1 lbs 10 oz
Margarine 100 mL 1/3 cup + 4 tsp
Alfredo Sauce Mix 100 g 3.5 oz
Milk, 2% 580 mL 2 1/3 cup
Parmesan Cheese 100 g 3.5 oz
Black Pepper, ground 5 mL 1 tsp
Parsley, fresh, chopped fine 60 mL 1/4 cup
Pizza Crust, parbaked, thin 12", 300 g each 3.13 each 3.13 each
Mushrooms, fresh, sliced 190 g 6.7 oz
Baby Spinach Leaves, fresh 30 g 1 oz
Mozzarella Cheese, shredded 500 g 1 lbs 2 oz