Homemade Chicken Alfredo Pizzas

• 1 package (1/4 ounce) quick-rise yeast
• 1 cup warm water (120u0b0 to 130u0b0)
• 1 teaspoon sugar
• 1-1/2 teaspoons salt, divided
• 2-1/2 to 3 cups all-purpose flour
• 2 tablespoons cornmeal
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 tablespoons butter
• 1 teaspoon dried parsley flakes
• 1/4 teaspoon pepper
• 4-1/2 teaspoons all-purpose flour
• 1-1/2 cups 2% milk
• 3 cups cubed cooked chicken breasts
• 2 large tomatoes, chopped
• 2 cups chopped fresh baby spinach
• 4 cups shredded part-skim mozzarella cheese
• 1/2 cup shredded Italian cheese blend
• 1 teaspoon Italian seasoning

1. In a large bowl, dissolve yeast in warm water. Add the sugar, 1/2 teaspoon salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
3. Sprinkle cornmeal over two 12-in. pizza pans coated with cooking spray. Divide dough in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to prepared pans. Build up edges slightly. Prick dough thoroughly with a fork; brush with oil. Bake at 425u0b0 for 5-8 minutes or until edges are lightly browned.
4. In a small saucepan, saute garlic in butter until tender. Stir in the parsley, pepper and remaining salt. Combine flour and milk until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
5. Spread over crusts; top with chicken, tomatoes, spinach, cheeses and Italian seasoning. Bake 10-12 minutes longer or until crusts are lightly browned and cheeses are melted.

yeast, warm water, sugar, salt, allpurpose, cornmeal, olive oil, garlic, butter, parsley flakes, pepper, flour, milk, chicken breasts, tomatoes, baby spinach, mozzarella cheese, italian cheese, italian seasoning

Taken from www.tasteofhome.com/recipes/homemade-chicken-alfredo-pizzas/ (may not work)