20 Minute Chicken Alfredo Roma Tomato Spinach Pizza

A quick and easy Delicious pizza using leftover chicken and ripe Roma tomatoes from the fridge. You can make the dough from scratch or for a quick 20-minute meal use those Momma Mary's pizza rounds that have three in the package. Personally I love the homemade yeast dough the best but when you in a pinch and need something quick for dinner this pizza delivers. I'll also list my no fail pizza yeast crust as an alternative

Momma Mary's Pizza Rounds

Ragu Alfredo Sauce 16oz Jar will make three pizzas

Mozzarella Shredded Cheese

Leftover Chicken (shredded) about 1 cup

Roma Tomatoes (Sliced)

Spinach tore into pieces

1. On a stone pizza round or similar pan place 1 Momma Mary's Pizza Round
2. Spread about 6 tbsp. Ragu Alfredo Sauce in center of pizza round and work outward with a spoon or spatula
3. Take 1 to 1 1/2 cups mozzarella and place in the center and work toward the outside edge evenly across
4. Take 1 1/2 cups shredded chicken and layer across the mozzarella
5. Place Roma Tomato slices and Spinach on top
6. Sprinkle the top with shredded mozzarella.

Preheat oven to 400 degrees

bake for 15-18 minutes until cheese is melted and bubbly

1 1/2 cups warm water

1 tbsp. active dry yeast

1 tbsp. sugar

1tsp salt

4-5 cups flour

1/2 cup oil

in a mixing bowl combine the yeast, water, oil and sugar let sit 15 minutes

add salt

add flour 1 cup at a time mixing in the flour until it pulls away from the center of the bowl

let mix nine minutes

let rise for 15 minutes and roll for pizza

bake this crust at 425 degrees for 15-20 minutes until golden brown