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40

min

prep time
10

min

cook time
5
servings

Ingredients

1 12" Boboli® 100% Whole Wheat Pizza Crust
1/2 c. chicken pieces, slice, marinated and grilled
1/2 c. spinach, roughly chopped
1/4 c. sun-dried tomatoes in oil, drained, chopped
1/2 red peppers, cut in strips, grilled
1/2 c. mozzarella cheese

Garlic and Herb Sauce
(alternative: add 1 tsp. oregano and 1 tsp. chopped garlic to pre-made Alfredo sauce)
1/4 c. onions, sliced
1 tbsp. butter
1 tbsp. flour
1/2 c. milk
1 tsp. garlic, finely chopped
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. extra-virgin olive oil
pinch of fennel
pinch of crushed red pepper
Salt and pepper to taste

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Directions

Preheat grill for 10-15 minutes, on medium to high heat. To make garlic herb sauce: sauté sliced onion in 1 tablespoon of butter with fennel over medium heat until onions are translucent. Add 1 tablespoon of flour and stir until coated with butter. Add milk, basil, oregano, garlic, crushed red pepper, and salt and pepper to taste. Bring to a boil while stirring. Lower heat to keep at a simmer and stir constantly until thickened. Brush a dash of olive oil on each side of the crust. Grill crust 2 – 4 minutes on each side. Remove from grill. In a bowl, mix grilled chicken, spinach, sun-dried tomatoes, grilled red peppers, and salt and pepper. Spread garlic herb sauce on crust. Add cheese, then top with chicken and vegetable mixture. Place pizza back on grill to warm for 8 – 10 minutes or until cheese is melted. Slice and serve.