Archive | April, 2011

Chicken Alfredo Pizza

3 Apr

Yummmm!Introduction:

Finally, after much anticipation, the second post!  This is a recipe that we’ve made a couple of times, and it has been a smashing success on all accounts.  The first time we tried making our own homemade alfredo sauce, but that was a little annoying.  Subsequent times, we have used a jar of alfredo sauce (usually Classico brand) and found no real difference in quality.

For a recipe like this, you can really use any kind of pizza dough. You can get dough from a local pizza restaurant, supermarket (which usually has frozen dough, so make sure to plan out time to defrost) or from places like Trader Joe’s (which has fresh whole wheat doughs for our healthy friends). This time we used Rosemary Herb dough, which actually tasted really good!

Ingredients:

  • 1.5 package of pizza dough
  • 3/4 lbs chicken breast
  • 8 oz (1/2 jar) of alfredo sauce
  • 1.5 cups steamed broccoli
  • 8 oz shredded mozzarella cheese
  • 1/2 of a fresh lemon
  • 2 tablespoons garlic butter
    • 2 tablespoons butter
    • 1 garlic clove (minced)
    • 1 pinch dried rosemary
    • 1 pinch salt
  • 1-2 garlic clove (minced)
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder

*This recipe makes one pizza and will feed 3-4 people.

Cooking Instructions:

1. Preheat the oven to 400F. Spray your pizza pan with non-stick cooking spray.  Stretch the dough so that it is the same size and shape as the pan. Try to keep the dough a uniform thickness throughout so that it cooks evenly. If you get holes in the dough while you’re stretching it out, don’t panic! Just pinch them closed and try to even out the thickness. Set aside while you prepare the rest of the ingredients. This is probably the hardest part of the recipe, so don’t get too frustrated.

2. Clean the chicken and cut it into bite sized pieces. By this point your dough has probably shrunk a little, so go back and stretch it until it reaches the sides of the pan again. Put the dough into the preheated oven for 5-7 minutes. This will cook the dough a little before you add the ingredients, decreasing the sogginess of the dough.  Make sure to take the dough out of the oven so it doesn’t cook too much!

3. Season chicken with dried rosemary, salt, pepper, onion powder, and garlic powder. Cook in frying pan with a thin layer of olive oil. As the chicken is cooking squeeze the juice from 1/4 of a lemon onto the chicken. When cooked, taste the chicken. If it’s not seasoned enough then add more of your favorite seasoning. We usually end up adding extra rosemary and lemon because these are what give it a really nice taste.

4. Clean and cut broccoli into bite sized pieces. Next, add a little water and cover with saran wrap. Place in microwave and steam.

5. While the broccoli is steaming, shred the cheese onto a plate.

6. To make the garlic butter sauce, melt the butter in a small bowl. Add the minced garlic, rosemary, and salt to the butter. Stir until well mixed.

7. Now comes the fun part, assemble the ingredients (woohoo!). Spread the garlic butter sauce over the dough. Add the alfredo sauce on top of the butter.

Next, spread the chicken out even on top of  the sauce.

Do the same with the broccoli.

Last, but not least, cover the pizza in cheese! If you’re partial to lemon like us, you can squeeze the other 1/4 piece over the assembled pizza.

8. Pop it into the oven and cook for 10-15 minutes or until the cheese is melted and golden brown.  You can also cook it more or less until the crust is done to your liking, i.e. crispy or on the softer side.

Yummmm!

Printer friendly version can be found here.

You can find the original recipe at this website: (http://blogchef.net/chicken-alfredo-pizza-recipe/).