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Almond Wood Smoked Chicken and Spinach Pizza

Almond Wood Smoked Chicken and Spinach Pizza
Prep time: , Cook time: , Total time:


Yields 1 (11 inch pizza)



Procedure for Smoking Chicken:

Line-run chicken, as needed

Vinaigrette dressing, as needed

Seasoning salt, as needed

2 each almond wood

Spinach and Ricotta Mix:

1 lb frozen spinach, chopped, well drained

1.25 lbs Ricotta cheese, well drained

1/4 cup grated Grana Padano cheese

1 tsp dried oregano

1 tsp dried chives

2 tsp salt

1 1/2 tsp ground black pepper

Smoked Chicken and Spinach Pizza:

1 oz herb olive oil

1 tbl fresh basil, julienne

1 oz grated Grana Padano cheese

1 oz shredded mozzarella cheese

1 oz sliced almonds

1 oz sun-dried tomatoes, diced

1 tbl roasted garlic

3 oz pizza sauce

3 oz diced smoked chicken

1 oz fresh mozzarella cheese, chunked

2 oz spinach and ricotta mix

8 oz pizza dough

pinch, fennel and rosemary mix

Semolina flour, as needed



1. Place thawed chicken breasts in cambro and cover with vinaigrette dressing.  Chicken breasts should marinate for at least 3 hours. 2. Remove chicken breasts from cooler. 3. Place almond wood in smoker and turn to high. 4. Place chicken breasts on racks with 1 or 2 inch spaces between them. 5. Season lightly with seasoning salt. 6. Close door on smoker and cook for 50 to 55 minutes.  When cooked, remove from smoker immediately and allow to cool. 7. Place thawed (not cooked) chopped spinach in large colander and press out moisture.  Place in towel and squeeze out remaining moisture. 8. Place all ingredients in stainless bowl and mix thoroughly. 9. Sprinkle semolina flour on a flat surface and roll out dough into an 11 inch round crust. 10. Brush herb olive oil on crust, add the sauce, and then the herbs. 11. Add spinach and ricotta mix, sun-dried tomatoes, roasted garlic, and roasted chicken. 12. Top with cheese and almonds in the order they are listed. 13. Place pizza on pizza stone in oven and bake at 450°F for 4-5 minutes. 14. Remove from oven and cut into 8 pieces. 15. Slide onto a hot large round plate.


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