I’m always looking for ways to make my meals healthier, or to make sure I get my daily greens. The other day I was cravvinnnnngggg some pizza, so I thought I would make my own healthy version!
Now there are a million and one ways to make a pizza better. I did this last summer with this pizza.
But this time I went the chicken alfredo route.
Yes, yes, this definitely adds some calories.
However–the veggies made it amazzinnngggg and pretty good for you. 🙂
Healthy-ish Chicken Alfredo Veggie Pizza:
What You Need:
- 1 large pizza crust (I use the whole wheat brand)
- 6 tbsp olive oil (2 tbsp to coat the crust, 4 tbsp to mix with your veggies/chicken)
- 3 cups spinach
- 2 cups chopped broccoli
- 1/4 cup chopped onion
- 2 cups mozzarella cheese
- 2 cups alfredo sauce (try to get the healthiest kind! 🙂 )
- 2 tbsp pesto sauce
- 1 cup mushrooms, chopped
- assorted spices: black pepper, oregano, Italian seasoning, garlic salt to taste
What You Do:
- First thing first, start cooking your chicken. Add 1 tbsp olive oil to start cooking, add spices to taste (add olive oil as needed.)
- Once your chicken is starting to cook, slowly add the veggies: broccoli, spinach, chopped onion, mushroom. *It might look like a lot, but it will shrink as it cooks!
- Spread olive oil and a thin layer of pesto over your pizza crust. Set temp to 425 degrees (might be different for your oven, try 350 first).
- Add pesto sauce to your chicken/veggie mix (more olive oil as needed).
- Add your alfredo sauce, slowly, stirring frequently until everything is cooked.
- Put your mixture on top of the pizza crust. Cover with mozzarella cheese and any other cheeses (I added a sprinkle of feta because I’m obsessed!)
- Cook for about 10-15 minutes on 425 or until you see that the cheese has melted and the crust is golden brown.
**Tip: It might be soupy! If this happens, try to add a little cornstarch to thicken your sauce, or try to use less olive oil. Either way, it still turns out delicious! 🙂