Tuesday, December 7, 2010

Chicken Alfredo Pizza

We tried a new recipe over the weekend for Chicken Alfredo Pizza. It was so yummy! I tend to be a pretty harsh critic for new recipes so in order for me to say it's good, I really mean it! :) Of course, I love pizza AND chicken alfredo, so a combo of the two? Sounds like a winner to me!

Chicken Alfredo Pizza

  • 1 (3/4 pound) boneless skinless chicken breast
  • Salt and freshly ground black pepper
  • 2 tablespoons butter
  • 1 clove garlic, minced (I used two cloves)
  • 1 teaspoon red pepper flakes
  • 1 tablespoon all-purpose flour, plus more for work surface
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan
  • 1 (16-ounce) ball pizza dough, store-bought
  • 2 cups baby spinach, well washed and dried
  • 1 cup grape tomatoes, red and yellow
  • 1 cup grated mozzarella
  • Olive oil, for brushing crust


Preheat the oven to 375 degrees F. Adjust racks to the middle of the oven. Put pizza stone in the oven to preheat while you begin the sauce.

Preheat a grill pan over medium heat.

Season the chicken with salt and pepper, to taste. Put the chicken on the grill pan and grill until cooked through. Remove to a cutting board and dice. Set aside. (I cooked my chicken on the George Foreman because I don't have a grill pan. Worked great!)

Melt the butter in a medium-sized saucepan over medium heat. Add the garlic and red pepper flakes and cook until fragrant. Add the flour and cook until light blonde in color.

Whisk in the cream, reduce the heat to low, and let simmer until thickened, about 2 minutes. (It took longer than two minutes on my stove, probably more like 5-7)

Stir in Parmesan and season lightly with salt and pepper, to taste.

Flour your work surface and roll the pizza dough into a 13-inch diameter. Carefully remove the pizza stone from the oven and put the dough on top. Ladle the sauce to cover the bottom of the pizza. Evenly top with the baby spinach, grape tomatoes, grilled chicken and the mozzarella.

Brush the edge of the crust with olive oil and season with salt and pepper, to taste. Bake the pizza until crisp and golden, about 25 minutes. Remove from oven and immediately top with another handful of spinach. Slice and serve.

Very quick, very easy, and best of all .. it's very yummy! I didn't use spinach this time because I'm not convinced I like cooked spinach. I also used half as many tomatoes as it called for because I think more than I used would have been overkill. I used a little more chicken, and I doubled the amount of shredded mozzarella because I think one cup of cheese on an entire pizza is really skimpy. I don't have my pizza stone with me here in Texas, so I just used my sister's cookie sheet and did a square pizza instead, lol.

Some day, when I learn how to make my mother-in-law's amazing pizza crust (which would also require a stand mixer, so it could a while, LOL!), I'll use her recipe for the crust instead. The Pillsbury dough worked fine, but homemade is always better. The only change I would make for next time is that I'll use less of the sauce on the crust. I got a little too much of it in the center and it made it really hard to eat without a fork, so next time, I'll go lighter on the sauce. Alfredo sauce is really rich so less is more in this instance.

All this time, I thought alfredo sauce was difficult. And it literally couldn't be easier! 5 ingredients, it takes 10 minutes - that's my kind of recipe! =0) We cooked up some linguine noodles the next day for lunch, made the exact same alfredo sauce, cooked a couple more chicken breasts, and it was supper yummy as a pasta, too! Definitely adding this one to the recipe box.


MOM said...

wow got the thumbs up from the hubby way to go.

Annalise said...

thats going to be his fav food now LOL.

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