A Pizza Worth Making and Eating

Most of my family is not a big fan of chicken. Not that they don’t enjoy the flavor but they can’t get past the fact that they are pumped full of hormones.  So the other day when I served Kittencal’s Moist Cheddar-Garlic Oven Fried Chicken I was left with a lot of chicken.  The flavor was very good (lots of garlic) but they just couldn’t enjoy it.

So I have quite a bit of chicken I need to use in some other way besides as single serving pieces. So I decided to try a Chicken Alfredo Pizza. Then I could disguise the chicken that was added. I used my food processor to make the chicken into small pieces – which it made it really little (like hamburger) but that worked quite well anyways.  My pizza crust was homemade using whole wheat flour.

I know. I know.  The picture is not the best. But you can go to Cooking Classy and see her beautiful pizza.

I love when I find a new recipe that everyone enjoys and this pizza is one of them. Not your traditional red sauce pizza but one that I (a lover of red sauce) thoroughly enjoyed.  The chicken I had made originally was quite garlicky so I think that made the pizza even better then it would have been.

Tip:  When cooking a pizza use a pizza stone or cast iron skillet to achieve a crispy crust.

Jaclyn of Cooking Classy created this recipe and it is a keeper!

Chicken Alfredo Pizza

• 1 lb pizza dough, store-bought or homemade
• 1 1/2 cups cooked or grilled, shredded chicken
• 2 Tbsp butter
• 1/4 tsp garlic powder
• 1/8 tsp onion powder
• 1 Tbsp flour, plus more for dusting
• 1/2 cup + 2 Tbsp heavy cream
• 1/2 cup + 2 Tbsp whole milk
• 2 oz finely shredded Parmesan cheese (1/2 cup)
• Salt and freshly ground black or white pepper, to taste
• cornmeal, for dusting
• 4 oz shredded Mozzarella cheese (1 cup)
• 6 slices bacon, cooked and chopped
• 1 Tbsp extra virgin olive oil
• 1 1/2 Tbsp chopped green onions

Directions

• Preheat oven to 425 degrees. Place a pizza stone in center of oven to heat while preparing toppings for pizza (for at least 30 minutes).
• Melt butter along with garlic powder and onion powder in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. While whisking vigorously, slowly pour in cream and milk. Bring mixture just to a gentle bubble stirring constantly. Allow mixture to gently boil for 20 seconds, stirring constantly. Remove from heat, add in Parmesan cheese, season with salt and pepper to taste then return to warm heat and stir occasionally until ready to use.
• To assemble pizza:
• On a floured work surface, flatten, stretch and shape pizza dough into a 13 to 14-inch round, while creating a thicker outer crust. Sprinkle a wooden pizza peel with flour and cornmeal and transfer shaped dough to pizza peel, reshaping dough as need. Remove pizza stone from oven, sprinkle lightly with cornmeal then carefully slide shaped pizza dough from pizza peel onto hot pizza stone. Pour half of the Alfredo sauce over dough round, then use the back of a spoon to spread into an even layer coming within about 1-inch of the edge. Sprinkle shredded chicken over sauce layer, then pour remaining sauce evenly over chicken. Sprinkle top evenly with Mozzarella cheese then sprinkle with chopped bacon. Brush outer crust with olive oil and season crust lightly with a pinch of garlic powder and salt. Bake in preheated oven 14 – 16 minutes until crust is nicely golden. Remove from oven, garnish top evenly with green onions, cut into slices and serve warm.