CHICKEN FLORENTINE PIZZA
On pizza night, we like to switch things up with this chicken and spinach version. One taste of the ricotta cheese base and you won't miss traditional sauce one bit. -Phil Corder, Monroe, Louisiana
Provided by Taste of Home
Categories Appetizers Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Stir together Italian seasoning and garlic powder; toss with chicken. Spread ricotta cheese on pizza crust. Top with chicken, spinach and tomatoes. Sprinkle with mozzarella and Parmesan cheese. Bake until crust is golden and cheese is melted, 10-15 minutes.
Nutrition Facts : Calories 311 calories, Fat 11g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 423mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.
CHICKEN FLORENTINE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Cook the pasta according to package directions in lightly salted water. Drain and set aside.
- Sprinkle the chicken with salt and pepper. Heat the butter and olive oil over high heat in a large skillet. Add the chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Flip the chicken and brown on the other side. Cook until done, and then remove the chicken from the skillet.
- Turn the heat to medium. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point).
- Turn off the heat. Add the spinach, tomatoes, chicken, cooked pasta and Parmesan shavings to the skillet. Toss to combine; the spinach will wilt as you toss everything.
- Add more Parmesan shavings and serve immediately! Serve with extra Parmesan shavings.
CHICKEN FLORENTINE PIZZA
Make and share this Chicken Florentine Pizza recipe from Food.com.
Provided by pines506
Categories Chicken Breast
Time 35m
Yield 1 pizza, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Cut chicken into 1-inch pieces.
- Heat garlic oil in large skillet to medium. Add chicken and cook 10 minutes or until done.
- Stir in seasoning and remove from heat.
- Combine ricotta and mozzarella; spread on prebaked pizza crust.
- Spread spinach over cheese mixture; top with chicken and tomatoes.
- Sprinkle with Parmesan cheese.
- Bake pizza 10-15 minutes or until crust is golden brown and cheese is melted.
CHICKEN FLORENTINE PANINI
Provided by Food Network
Categories main-dish
Time 1h
Yield 8 sandwiches; 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees F. Unroll dough; place in ungreased 15x10x1-inch baking pan. Starting at center, press out dough to edges of pan. Bake at 375 for 10 minutes. Cool 15 minutes or until completely cooled. Meanwhile, cook spinach as directed on package. Drain well; squeeze dry with paper towels. In small bowl, combine mayonnaise and 1 of the garlic cloves; mix well. Refrigerate. Heat oil in small saucepan over medium-high heat until hot. Add onion; cook and stir 2 to 3 minutes or until crisp-tender. Add sugar and vinegar. Reduce heat to low; simmer 3 to 5 minutes or until most of liquid has evaporated, stirring occasionally. To flatten each chicken breast half, place, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Sprinkle chicken with Italian seasoning and minced garlic. Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 8 minutes or until browned, fork-tender and juices run clear, turning once. Cut cooled pizza crust into 4 rectangles. Remove rectangles from pan; spread each with 1 tablespoon mayonnaise mixture. Top 2 rectangles with chicken, spinach, onion mixture, cheese and remaining crust rectangles, mayonnaise side down. Heat large skillet or cast iron skillet over medium heat until hot. Place sandwiches in skillet. Place smaller skillet on sandwiches to flatten slightly. Cook about 1 to 2 minutes or until crisp and heated, turning once. Cut each warm sandwich into quarters.;
CHICKEN FLORENTINE PIZZA
Pizza at home can be just as tasty as one from a local pizzeria. This pizza gets a jumpstart by using a lot of ready-made ingredients, including the dough. The trick is how you cook the dough.
Provided by thedailygourmet
Categories Pizza
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Mix salt and garlic powder together in a small bowl.
- Combine spinach and water in a microwave steamer. Microwave on high for 60 seconds. Drain spinach, then squeeze out any excess water.
- Roll pizza dough on a lightly floured surface to a 14-inch circle.
- Pour oil into a 12-inch cast iron skillet. Sprinkle 1/2 of the garlic salt over the bottom of the skillet. Place dough into the skillet and shape crust so edges come up the sides of the skillet. Prick holes in the bottom of the dough with a fork.
- Spread pizza sauce over the dough. Sprinkle 1/2 of the Italian cheese over the sauce. Add spinach, chicken, then sun-dried tomatoes. Top with remaining cheese.
- Bake in the preheated oven for 20 minutes.
- Remove from the oven. Run butter along the edges of the crust, then sprinkle the remaining garlic salt over the melted butter. Bake for 5 more minutes.
- Transfer pizza to a pizza peel and let rest for 5 minutes before slicing.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 26 g, Cholesterol 15.8 mg, Fat 8.3 g, Fiber 1.1 g, Protein 8.6 g, SaturatedFat 3 g, Sodium 592.1 mg, Sugar 3.6 g
CHICKEN FLORENTINE PIZZA
Make and share this Chicken Florentine Pizza recipe from Food.com.
Provided by lilkittykt
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees, place pizza crust on a baking sheet or baking stone and set aside.
- In a saucepan, whisk together alfredo sauce mix and milk until blended, stirring constantly, cook over medium high heat until thickened (about 1-2 minutes).
- Spread alfredo sauce evenly over pizza crust, top evenly with spinach and chicken, then mozzarella and parmesan cheeses.
- Sprinkle with red pepper flakes and bake 10-12 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 136, Fat 7, SaturatedFat 3.8, Cholesterol 32.5, Sodium 254.6, Carbohydrate 4.2, Fiber 0.7, Sugar 0.6, Protein 14
CHICKEN FLORENTINE STYLE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
- Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
- Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.
CHICKEN FLORENTINE FLATBREAD PIZZA
Treat your family to a homemade gourmet pizza by using a store-bought flatbread. Swap out traditional marinara sauce with a creamy Parmesan-garlic white sauce, and top with chicken, spinach, and fresh, juicy tomatoes. Garnish with additional fresh spinach leaves if desired.
Provided by lutzflcat
Categories Pizza
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil and spray lightly with cooking spray.
- Melt butter for sauce in a small saucepan over medium heat. Add garlic and saute until fragrant, about 30 seconds. Stir in flour and whisk for 1 to 2 minutes. Pour in milk and whisk until sauce starts to thicken, 3 to 4 minutes. Stir in Parmesan cheese, salt, and pepper; cook until cheese is melted, about 1 minute. Set aside to cool, about 5 minutes.
- Spread cooled sauce over the flatbread and sprinkle with mozzarella cheese. Top with spinach, chicken, tomatoes, onion, and salt. Drizzle with olive oil and sprinkle with Parmesan cheese. Transfer to the prepared baking sheet.
- Bake in the preheated oven until cheese is melted and crust is lightly browned, 12 to 15 minutes. Cool slightly before serving.
Nutrition Facts : Calories 559.6 calories, Carbohydrate 62.4 g, Cholesterol 71 mg, Fat 21.9 g, Fiber 4.2 g, Protein 35.4 g, SaturatedFat 9.5 g, Sodium 899.3 mg, Sugar 6.5 g
FLORENTINE PIZZA
There is a restaurant called Papalucci's here in Belmont Shore that serves an awesome florentine pizza. I've tried to duplicate it for years and I think I finally got it! It's not like most florentine pizzas and it's sooooo good and can be topped with chicken or mushrooms or whatever else strikes your fancy. I hope you like it. This recipe does not include the pizza dough. If you are not using store bought, there are dozens of great pizza dough recipes already posted on 'Zaar to try.
Provided by Hunkle
Categories Spinach
Time 40m
Yield 1 12 inch pizza, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees.
- For the alfredo sauce.
- Melt the butter in a medium saucepan over medium-low heat.
- Add the minced garlic and saute for a minute.
- Add in flour and stir until it is evenly incorporated with the butter making a loose paste.
- Add in the half and half cream. Bring to a simmer over low heat, whisking constantly until thickened. Do not allow the sauce to boil.
- Simmer for minute or so over low heat stirring continuously until sauce is thick enough to coat the back of a wooden spoon.
- Mix in the mozzarella and parmesan cheeses stirring constantly to melt them evenly. Be sure to reserve the remaining mozzarella for the topping.
- Season with white pepper to taste.
- For the spinach topping.
- Squeeze as much of the water from the spinach as possible.
- Puree the pesto sauce and spinach together in a food processor until the pesto and spinach are combined. Scrape the sides and bottom of the food processor with a rubber spatula to ensure all the pesto is incorporated. The final product should be a paste that will hold a shape.
- Place the prepared pizza dough on a lightly oiled baking sheet or pizza stone.
- Spread the alfredo sauce evenly over the pizza dough.
- Spread the spinach/pesto mixture over the alfredo sauce.
- Top with the remaining mozzarella cheese.
- Bake for 20 minutes or until crust is brown and cheese is bubbly.
FLORENTINE PIZZA
An easy vegetarian supper or a satisfying weekend lunch
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 6
Steps:
- To prepare the pizza, preheat the oven to 200C/Gas 6/fan 180C. Put the pizza base on a baking sheet and spread with the sauce.
- To cook the spinach, put it in a microwavable bowl, cover with cling film and pierce it a couple of times. Put in the microwave on High (850W) for 2 minutes until wilted (or cook in a covered pan for 2-3 minutes). Drain and spread the spinach over the pizza base, then get the mushrooms out of the jar with a fork and scatter them over the top. Season and sprinkle with half the parmesan. Bake for 10 minutes.
- Make four dips in the spinach with the back of a spoon, and crack an egg into each. Sprinkle with the remaining cheese and bake for a further 6- 8 minutes, until the eggs are just set.
Nutrition Facts : Calories 265 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.62 milligram of sodium
CHICKEN FLORENTINE PANINI
Great tasting sandwich. I try to cook the chicken on a night I'm already making chicken to shorten the cook time.
Provided by iluvmythomas
Categories Lunch/Snacks
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375°F.
- Unroll dough; place in ungreased 15x10x1-inch baking pan.
- Starting at center, press out dough to edges of pan.
- Bake at 375°F for 10 minutes.
- Cool 15 minutes or until completely cooled.
- Meanwhile, cook spinach as directed on package.
- Drain well; squeeze dry with paper towels.
- In small bowl, combine mayonnaise and 1 of the garlic cloves; mix well.
- Refrigerate.
- Heat oil in small saucepan over medium-high heat until hot.
- Add onion;cook and stir 2 to 3 minutes or until crisp-tender.
- Add sugar and vinegar.
- Reduce heat to low; simmer 3 to 5 minutes or until most of liquid has evaporated, stirring occasionally.
- To flatten each chicken breast half, place, boned side up, between 2 pieces of plastic wrap or waxed paper.
- Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap.
- Sprinkle chicken with Italian seasoning and minced garlic.
- Spray large skillet with nonstick cooking spray.
- Heat over medium-high heat until hot.
- Add chicken; cook 8 minutes or until browned, fork-tender and juices run clear, turning once.
- Cut cooled pizza crust into 4 rectangles.
- Remove rectangles from pan; spread each with 1 tablespoon mayonnaise mixture.
- Top 2 rectangles with chicken, spinach, onion mixture, cheese and remaining crust rectangles, mayonnaise side down.
- Heat large skillet or cast iron skillet over medium heat until hot.
- Place sandwiches in skillet.
- Place smaller skillet on sandwiches to flatten slightly.
- Cook about 1 to 2 minutes or until crisp and heated, turning once.
- Cut each warm sandwich into quarters.
Nutrition Facts : Calories 594.1, Fat 35.5, SaturatedFat 12.8, Cholesterol 124.7, Sodium 974.9, Carbohydrate 24.5, Fiber 5.5, Sugar 12.2, Protein 45.7
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- Remove the pizza dough from refrigerator and allow to rest for 20 minutes before pressing onto the prepared pizza pan. The dough should make a 12-inch to 14-inch pie depending on your desired thickness.
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