August 25, 2010

Chicken Alfredo Pizza

For this recipe, I actually let Stud take the reins because I had a ton of work I needed to get finished.  He did a great job!  This pizza was delicious, even if I felt like it shaved about three years off my life.  We did serve it with salad to make me feel better about eating a few slices.  We also used the same pie crusts from past pizzas, with the addition of rosemary - best idea ever.  It would be a great crust for the potato pizza, pesto pizza, and maybe even the breakfast pizza.

Chicken Alfredo Pizza
2 large chicken breasts
4 T. butter
4 T. flour
1 c. heavy cream (you could use whole milk here, but hey, go big or go diet yeah!)
1/4 t. salt
3/4 c. grated Parmesan Reggiano cheese
Dash ground black pepper
2 c. grated mozzarella cheese
1 T. dried rosemary
1 T. dried thyme
1 T. dried basil
Pepper flakes to taste

As usual, coat a cookie sheet with a thin layer of olive oil and stretch the dough out until it covers the sheet.  Roast the chicken breasts in a 350 degree oven with some olive oil, salt, pepper, and maybe some garlic powder until done.  Slice the chicken into bite size strips.  To make the Alfredo sauce, combine the butter and flour in a small sauce pan and once they are well combined and there are no flour-y lumps, the add the cream, salt, and pepper.  Add the cream slowly, whisking throughout the addition.  Add the cheese at the end and stir until melted.  Alfredo sauce...check!

To assemble the pizza, spread the Alfredo sauce so it covers the dough.  Add the mozzarella cheese and the dried herbs.  We used a LOT of pepper flakes and I loved the kick it provided, but add as many as you want.  Put in a 500 degree oven and bake for eight minutes until things are just starting to brown.  Take the pizza out of the oven and add the chicken.  Put back in the oven for an additional five minutes until everything is looking melty and brown and delicious.  When done, if the person in charge of grating the Parmesan was a little over zealous, you can sprinkle the top with some extra Parmesan cheese.  More cheese is always good.  And as I mentioned before, we had some salad as well to offset the cheese, butter. and cheese.

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