Weeknight Roasted Chicken White Bean Pizza
Transform your busy weeknights with this irresistibly flavorful Weeknight Roasted Chicken White Bean Pizza, a unique twist on classic comfort food. Featuring a creamy white bean spread infused with garlic and lemon, this pizza layers tender roasted chicken, gooey mozzarella, and sharp Parmesan for a perfect harmony of textures and tastes. Thinly sliced red onions add a touch of sweetness while a fresh topping of baby spinach or arugula brings a peppery, vibrant finish. With a crispy golden crust and a prep time of just 15 minutes, this oven-baked pizza is the ideal recipe for those craving a creative, wholesome dinner in under 40 minutes. Whether you’re meal prepping for your family or indulging in a savory treat, this quick and easy pizza is guaranteed to be your new go-to for weeknight dinners!
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Recipe Information
Ingredients
- 1 pound Pizza dough
- 1.5 cups Cooked roasted chicken, shredded
- 1 cup Canned white beans (cannellini or great northern), drained and rinsed
- 1 clove Garlic, minced
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 1.5 cups Mozzarella cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 0.5 cup Red onion, thinly sliced
- 1 cup Baby spinach or arugula
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 2 tablespoons All-purpose flour (for rolling out dough)
Instructions
Preheat your oven to 475°F (245°C) and position a rack in the middle of the oven.
On a lightly floured surface, roll out the pizza dough into a 12-inch circle or rectangle, depending on your preference.
Transfer the dough to a parchment-lined baking sheet or a pizza stone if available.
In a food processor, combine the white beans, garlic, 1 tablespoon of olive oil, lemon juice, salt, and black pepper. Blend until smooth to create a creamy white bean spread.
Spread the white bean mixture evenly over the pizza dough, leaving about a 1-inch border around the edges.
Sprinkle half of the shredded mozzarella cheese over the white bean spread.
Evenly distribute the shredded roasted chicken and red onion slices across the pizza.
Top with the remaining mozzarella cheese and grated Parmesan cheese.
Drizzle the remaining 1 tablespoon of olive oil over the pizza and add a light sprinkle of crushed red pepper flakes if desired.
Bake the pizza in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
After removing the pizza from the oven, scatter the baby spinach or arugula over the top.
Let the pizza cool for 3-5 minutes before slicing and serving.
Nutrition Facts
Calories |
2659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.9 g | 118% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 5136 mg | 223% | |
| Total Carbohydrate | 242.7 g | 88% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 11.2 g | ||
| Protein | 208.0 g | 416% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1714 mg | 132% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 2621 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
