Chicken Alfredo Pizza with Garlic bread sticks

Chicken Alfredo Pizza with Garlic bread sticks

Ingredients:
Alfredo Sauce

2 tablespoons butter
3 cloves minced garlic
4 ounces cream cheese, softened
1 cup skim milk
1 cup fresh grated parmesan cheese
Salt & pepper
Pinch of nutmeg

Pizza Dough
2 pkg. yeast (I use 2 Tbs. of bulk yeast)
2 cups water
2 tbsp. sugar
1/2 cup oil
1 tsp. salt
6 cups flour
1 tbsp. minced garlic
Dissolve yeast in water and add sugar. Wait a few minutes. Add oil, salt, and garlic. In an electric mixer, mix in 3 cups flour and mix for about 10 minutes on med-low speed until the dough leaves the side of the mixer bowl. Add remaining flour w/ dough hook or by hand. Knead until smooth. Allow dough to rise in the bowl until doubled in size (for about one hour). Punch down.
Divide dough in half and roll each half out on a floured surface or parchment paper. Transfer each crust to a cookie sheet and let rise for about 20 minutes. Add desired toppings. Bake at 425° F for 20 min. This makes 2 cookie sheet sized but I use the left over dough to make my garlic bread.

Assembly
1 pizza dough
1 large (or 2 small) boneless, skinless chicken breast, cooked and shredded (about 1 ½ cups)
¾ cup shredded mozzarella cheese
¼ cup parmesan cheese
Chopped fresh basil, if desired

Directions:
Set a pizza stone on the bottom rack of the oven and preheat the oven to 450°.
Melt butter in a medium saucepan over medium heat. Add garlic and cook 30 seconds, stirring constantly. Add cream cheese; cook 1 minute until mixture is smooth, stirring constantly with a whisk. Gradually add milk and cook 3 minutes or until thick and bubbly, stirring constantly. Add Parmesan cheese, stirring until cheese melts and sauce reaches desired consistency, about 2 minutes. Add in a pinch of freshly grated nutmeg and season with salt and pepper to taste.
Stretch the pizza dough to a 12-inch round and transfer wax paper.
Spread alfredo sauce over the pizza dough, leaving a half inch border around the edge. Top with chicken, mozzarella cheese and Parmesan. Slide the pizza onto the preheated stone and bake for 12-15 minutes, until the bottom is crisp and the cheese is bubbling.
Let pizza cool for 5 minutes, sprinkle with chopped basil. Slice and serve.

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