Alfredo Chicken Spinach & Leek Pizza

Thanks again to Bountiful Baskets for providing me with two leeks again, hmmmm... I'm pretty sure my family is all souped out so, pizza?? My sister in law Tallene provided me with a pizza dough recipe that we had the pleasure of tasting over the Christmas holiday at my other sister in law Michelle's house. It was some of the best pizza I have ever had and I've been dying to try making it myself, I have to say the dough turned out incredible, unfortunately it's not mine to share! However, I will share my topping recipe that will taste incredible on any dough!

Alfredo Chicken Spinach & Leek Pizza

• 1 or 2 large chicken breasts, cut into small cubes and cooked
• 15 or so spinach leaves
• 1 leek, chopped
• 2 tsp minced garlic
• 15 grape tomatoes cut into 3rds
• 1 jar Bertolli Alfredo sauce
• 1&1/2 tbs butter
• 2 tbs olive oil
• salt and pepper
• garlic powder
• 2 to 3 cups shredded mozzarella cheese (however much you prefer)
• 1/2 cup shredded Parmesan cheese

   Prepare any pizza crust of your choice. Preheat oven to 425 degrees. Drizzle the 2 tbs olive oil into a medium frying pan, cook chicken cubes until no longer pink seasoning with salt, pepper and a little garlic powder, remove from pan and set aside. Add Butter to frying pan, when melted add leeks, saute for about 3 minutes or until just turning soft. Add minced garlic to leeks and saute for another 3 minutes, remove from heat and set aside. Heat alfredo in a small pan, add 1/4 cup shredded parmesan cheese, a small dash of salt, pepper, leeks and garlic, stir until cheese is melted and well blended.
   Spread sauce over pizza crust, lay spinach flat over top of the sauce, sprinkle chicken evenly over spinach, place tomatoes with the chicken and to with mozzarella and the remaining 1/4 cup of parmesan cheese. Bake for 15 to 20 minutes or until outer crust and cheese is golden brown.