Chicken Florentine Pizza
This Chicken Florentine Pizza brings together tender, seasoned chicken, fresh wilted spinach, and a rich, garlicky white cream sauce on a perfectly crisp crust — all finished with bubbling mozzarella and a shower of Parmesan. This is white pizza at its finest.
Equipment
- Pizza stone or large heavy baking sheet
- Rolling Pin
- Large skillet - For making the cream sauce and cooking the chicken
- Medium saucepan - For the béchamel
- Whisk
- Cutting board
- Sharp knife
- Box grater - For freshly grating Parmesan
- Measuring cups
- Measuring spoons
- Pastry brush - For brushing crust edges with olive oil
- Oven mitts
- Instant-read thermometer - (optional) For perfectly cooked chicken
Ingredients
- 1 lb pizza dough - 450g, store-bought or homemade
- 2 tablespoons olive oil - 30ml, divided
- 3 cloves garlic - minced
- 2 tablespoons unsalted butter - 28g
- 2 tablespoons all-purpose flour - 16g
- 1 cup whole milk - 240ml, warmed
- 1/2 teaspoon salt - plus more to taste
- 1/4 teaspoon black pepper - plus more to taste
- nutmeg - a small pinch (optional but traditional in béchamel)
- 2 medium boneless skinless chicken breasts - about 1 lb / 450g total, cooked and sliced or shredded
- 1 teaspoon Italian seasoning
- 3 cups fresh spinach - 90g, loosely packed
- 1/2 cup ricotta cheese - 125g
- 1 1/2 cups shredded mozzarella cheese - 170g
- 1/4 cup grated Parmesan cheese - 25g, preferably freshly grated
- 1/4 teaspoon red pepper flakes - optional, for a little heat
- fresh basil - a small handful, for garnish
- 1 tablespoon cornmeal - for dusting the pan
Instructions
- Preheat oven to 450°F (230°C) with pizza stone or heavy baking sheet on middle rack. Dust pizza pan with cornmeal.
- Season chicken breasts with Italian seasoning, salt, and pepper. Cook in skillet with olive oil over medium-high heat until golden and internal temperature reaches 165°F (74°C). Rest 5 minutes then slice or shred.
- Melt butter in saucepan over medium heat. Add garlic and cook 60 seconds until fragrant. Whisk in flour and cook 1-2 minutes. Gradually whisk in warm milk until smooth. Cook 3-4 minutes until thickened. Season with salt, pepper, and nutmeg. Remove from heat.
- In same skillet, heat remaining olive oil. Add spinach and a pinch of salt, cooking 1-2 minutes until wilted. Press between paper towels to remove excess moisture.
- On floured surface, stretch or roll dough into 12-inch circle. Transfer to cornmeal-dusted pan.
- Spread cream sauce over dough leaving 1-inch border. Dot with ricotta. Sprinkle with 1 cup mozzarella. Distribute spinach and chicken evenly. Top with remaining mozzarella and Parmesan. Sprinkle with red pepper flakes and brush crust with olive oil.
- Bake 12-15 minutes until crust is golden and cheese is bubbly with brown spots. Broil 1-2 minutes for extra browning if desired.
- Cool 3-4 minutes before slicing. Garnish with fresh basil and serve immediately.
Notes
- Dough temperature: Let refrigerated dough sit at room temperature for 10-15 minutes before shaping to prevent spring-back.
- Spinach moisture: Press wilted spinach thoroughly between paper towels — excess moisture is the number one cause of a soggy pizza.
- Don't overload: Stick to the listed topping amounts to avoid a wet, floppy center.
- Preheat is key: Give your pizza stone or baking sheet at least 30 minutes to heat fully for a crisp bottom crust.
- Freshly grated Parmesan: Pre-shredded cheeses contain anti-caking agents that prevent smooth melting — grate your own for best results.
- Rest before slicing: Let the pizza rest 3-4 minutes after baking so the cheese sets and doesn't slide off.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freeze individual slices for up to 2 months.
- Reheat: Oven reheating at 375°F for 8-10 minutes gives the best crispy crust. A dry skillet over medium-low heat also works well.
- Make ahead: Prepare the cream sauce, cook the chicken, and wilt the spinach up to 24 hours in advance. Store each separately in the fridge.
- Variations: Try adding sautéed mushrooms, sun-dried tomatoes, or artichoke hearts for different flavor profiles.