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Powerhouse Spinach & Chicken Pizza

Powerhouse Spinach & Chicken Pizza

Time Involved
< 65 min
# of Ingredients
Skill Level
1 ¾ cups (425mL) 
Whole wheat flour
1 (8g) 
Package Quick-rise yeast
¾ tsp (4mL) 
Salt and pepper, divided
2/3 cup (150mL) 
Very warm water (about 120°F/50°C)
1 tbsp (15mL) 
Filippo Berio Olive Oil
4 tsp (20mL) 
1 (130g) 
Package Goat cheese, crumbled
¾ cup (175mL) 
2% milk
1 tbsp (15mL) 
Clove garlic, minced
¼ tsp (1mL) 
Ground nutmeg
6 cups (1.5L) 
Lightly packed baby spinach leaves
½ (400g) 
Package MAPLE LEAF Prime® Fully Cooked and Sliced Chicken Breasts
Roasted red pepper*, sliced
½ cup (125mL) 
Thinly sliced red onion

PULSE the flour with the yeast and 1/2 tsp (2 mL) salt and pepper in a food processor fitted with a metal blade. Whisk the water with the oil and honey. With the motor running, slowly pour in the water mixture; process for 30 seconds to 1 minute or until the dough forms a ball. Knead the dough on a lightly floured surface for 5 minutes or until smooth and elastic. Transfer to a lightly oiled bowl; cover and let rise in a warm place for 30 minutes.

WHISK the milk with the cornstarch, garlic, nutmeg and remaining salt and pepper in a microwave-safe bowl. Microwave on HIGH for 3 to 4 minutes, stirring every 30 seconds until thickened. Stir in 1/2 cup (125 mL) of the Goat cheese and continue to heat on HIGH for an additional 30 seconds or until melted. Add the spinach; heat on HIGH for 1 minute or until wilted.

PREHEAT oven to 450°F (230°C).

ROLL out the dough on a lightly floured surface, into a thin crust; transfer to a 12-inch (30 cm) pizza pan or baking sheet. Prick the surface of dough with a fork.

SPREAD the spinach mixture evenly over the pizza, leaving a 1/2-inch (1 cm) border. Sprinkle the chicken, red peppers, onion and remaining goat cheese evenly over the pizza. Bake on the lowest rack for 12 to 15 minutes or until the crust is crisp and golden.

TIPS: Roasted red peppers from a jar can contain added salt. To roast your own peppers, place whole peppers in the 450°F (230°C) oven while the dough is rising. Cook, turning as needed, for 25 minutes or until skin is blackened and peppers are softened. Transfer to a bowl and cover with plastic wrap. Once cool enough to handle, remove and discard the skin, seeds and core and slice the peppers into strips.

Shortcut preparation with a ready-made whole wheat crust.

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