Chicken Alfredo Pizza

• Vegetable cooking spray
• 1 1/2 pounds bakery pizza dough
• All-purpose flour
• Plain yellow cornmeal
• 1 (6-oz.) package fresh baby spinach, thoroughly washed
• 2 cups chopped cooked chicken
• 1 1/2 cups (6 oz.) shredded fontina cheese
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350u0b0 (medium) heat.
2. Divide dough into 6 equal portions. Lightly sprinkle flour on a large surface. Roll each portion into a 6-inch round (about 1/4-inch thick). Carefully transfer pizza dough rounds to a cutting board or baking sheet sprinkled with cornmeal.
3. Slide pizza dough rounds onto cooking grate of grill; spread Creamy Alfredo Sauce over rounds, and top with spinach, chicken, and cheese. Sprinkle with lemon juice, salt, and pepper.
4. Grill, covered with grill lid, 4 minutes. Rotate pizzas one-quarter turn, and grill, covered with grill lid, 5 to 6 more minutes or until pizza crusts are cooked. Serve immediately.
5. Note: Individual pizza dough rounds may be made ahead. Roll out as directed, and place between pieces of wax paper sprinkled with flour and cornmeal; place in a gallon-size zip-top plastic bag. Seal bag, and chill 8 hours.

vegetable cooking spray, bakery pizza, flour, yellow cornmeal, baby spinach, chicken, fontina cheese, lemon juice, salt, pepper

Taken from www.myrecipes.com/recipe/chicken-alfredo-pizza (may not work)