Florentine Pizza

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Dinner, Main Course Italian
By Kelly Djalali Serves: 2-4
Prep Time: 20 Minutes Cooking Time: 10-15 Minutes Total Time: ~40 Minutes

Chicken Florentine gets it turn on a pizza with this Florentine Pizza. White wine cream sauce with chicken breast and fresh spinach.


  • 1 Prepared Pizza Dough
  • 1 cup Low-Moisture Mozzarella Cheese, divided
  • 1 cup Thinly Sliced Cooked Chicken Breast
  • 1/4 cup White Wine Cream Sauce
  • 1 cup Fresh Raw Spinach
  • Fresh Grated Parmesan, for garnish
  • Fresh Cracked Black Pepper, for garnish
  • White Wine Cream Sauce
  • 4 tbsp. Butter
  • 6 tbsp. All-Purpose Flour
  • 1/2 cup Dry White Wine
  • 2.5 cups Chicken Broth
  • 3 Cloves Garlic, minced
  • 1 tsp. Finely Chopped Fresh Parsley
  • 1 tsp. Finely Chopped Fresh Rosemary
  • 1 tsp. Finely Chopped Fresh Thyme
  • 1/4 cup Heavy Cream
  • Kosher Salt and Freshly Ground Black Pepper, to taste


White Wine Cream Sauce


Begin by melting the butter in a large skillet or saucepan over medium-low heat. Whisk in the flour to make a roux. Let the flour get a little toasty, about 1 minute of stirring then add the white wine. Whisk continuously to dissolve any lumps, bring to a simmer. Add the chicken broth or stock and bring the mixture up to a simmer.


Stir the fresh minced herbs into the sauce and continue to simmer until the mixture has thickened some. Then add the cream and continue to simmer for another few minutes.


When the sauce has thickened to a gravy-like consistency, remove from heat. Taste the sauce and add Kosher Salt and Freshly Ground Black Pepper, to taste.

Florentine Pizza


Preheat the oven to 450 degrees F. with a pizza stone or steel for about 45 minutes to 1 hour.


Roll, stretch or toss your dough into a 12 to 14-inch round and lay on a lightly floured pizza peel.


Top the dough with 3/4 of the mozzarella cheese.


Layer the sliced chicken breast on top of the cheese.


Drizzle about 1/4 of the white wine cream sauce over the chicken.


Top the sauce with a couple handfuls of fresh raw spinach and top the spinach with remaining mozzarella.


Bake for 10-15 minutes, until the crust is puffy and golden and the cheese is melted and browning in spots.


Transfer the pizza to a cutting board and let sit 5 minutes.


Top with Parmesan and black pepper. Slice and serve.