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Mealtime Makeovers PDF Print E-mail

Get in your veggies

By Ashleigh Noyes
Tribune columnist

Since I was pregnant last year I have been working on incorporating hidden veggies into my meals that are too small for me to pick out when I eat. That way I get a little more of the added nutrition that I need but don’t always want to eat! This pizza is a great way to sneak in some of those greens that I don’t particularly care for. The boys in my house love spinach leaves–me, not so much. So I finely chop them and have been adding them to several dishes to make myself feel like I am eating them! This is just one of the ways I have found to do that.

Chicken Alfredo Pizza

2 cups cooked cubed chicken
1 package refrigerated pizza crust
1-2 tsp. olive oil
2 garlic cloves, minced
2 tbsp, butter
1 cup chopped spinach leaves
1/2 tsp. each salt and pepper
1 tsp. basil
1 1/2 cups milk
4 large tbsp. flour
4 cups shredded part skim mozzarella cheese
1/2 cup Italian cheese blend
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Spread refrigerated pizza crust into a 9 x 13 inch greased pan. Put a thin layer of olive oil over top of the dough. Bake 5-8 minutes at 425º.
Meanwhile in a small saucepan, saute garlic and butter. Add salt, pepper, and basil. Combine milk and flour until smooth and add to mix. Stir constantly until mixture thickens. Spread evenly over crust.
Top with chicken, spinach and cheeses. Bake another 10-12 minutes until crust is browned and cheeses are melted.