Ingredients
- 1 10” Organic Sprouted Spelt Crust
- 1 small chicken breast (seasoned)
- 1 cup fresh spinach (chopped)
- 8 oz. sliced mushrooms
- ¼ cup green onions
- 3 oz. mozzarella
- 3 oz. alfredo sauce
- 2 Tbsp. Suan’s Scotch Bonnet Onion Preserves
- 2 sprigs thyme (extra to sprinkle on pizza)
- ¼ cup fresh basil, chiffonade
Preheat oven to 450 degrees.
Season the chicken with salt and pepper or whatever seasoning you like. Cook the chicken in extra virgin olive oil over medium heat until chicken is completely cooked through. Remove chicken from skillet and allow it to cool before chopping. In the same skillet used to cook the chicken, add the mushrooms, green onions, and thyme. Sauté for a few minutes then add Suan’s Scotch Bonnet Onion Preserves to mushroom mixture and mix until heated through. Set aside to cool.
Assembling pizza:
Get your Organic Sprouted Spelt Crust and spread alfredo sauce evenly on the crust, sprinkle mozzarella over alfredo sauce. Top cheese with spinach, mushroom mixture, and chicken. Garnish with a sprinkle of thyme. Bake on a pizza pan or screen at 450 for 7-10 minutes. If you desire a crispier crust cook directly on oven rack for the last 2 minutes. Remove the pizza from the oven and top with fresh basil. Slice and serve hot.