Sunday, December 13, 2009

Chicken Alfredo Pizza

I made this for my husband as he LOVES Olive Gardens Chicken Alfredo Pizza, and I thought it would be a nice change. I hope you enjoy it! The Dough recipe is from Bread Machine Magic, and does require a Bread Machine, but feel free to use whatever dough you prefer! The sauce is from my Easy Chicken Alfredo, a half recipe of my sauce is what I have posted for this recipe and is enough for 3 pizza's, remaining sauce can be kept in the fridge in an airtight container for up to two weeks.

Dough: (This recipe makes one 16 inch Pizza)
1 cup water
2 tablespoons olive oil
1 teaspoon salt
1 tablespoon sugar
3 cups all-purpose flour
2 teaspoons active dry yeast
2 teaspoons garlic powder

2 tablespoons butter
8 ounces whipping cream
1 1/2 cups shredded parmesan cheese
2 garlic cloves, Diced
1/2 teaspoon oregano
1/8 teaspoon thyme
1/8 teaspoon basil
1 dash pepper

1-2 grilled chicken breast, diced Can use pre-cooked grilled chicken strips
1 1/2-2 cups Italian cheese blend
1-2 green onions, Chopped

Place all ingredients for the dough into the bread maker, starting with liquids. Set on the Dough setting, and let it go. Once it's finished turn out onto lightly greased Pizza Pan. Melt the butter for the sauce in a small saucepan on low heat. Once melted add in the garlic and simmer until brown. Add in Cream, stir with a whisk until butter and cream no longer separate. Stir in the cheese and spices until all cheese is melted. Continue to cook on low heat for about 10-15 minutes. Spread desired amount of sauce on the dough. Sprinkle the Cheese on top of the sauce, then add the diced chicken on top of that. Preheat oven to 350 degrees. Bake about 6 minutes, then sprinkle on the green onion. Cook another 6-8 minutes until crust is golden and cheese is melted and slightly browned on the edge. Let it cool a minute, cut and serve.

This pizza is outstanding! Another huge hit with family and friends, I often get requests to make this. It can be rich, so if rich is not your thing you may not love this like we do. The reason I use the pre-cooked chicken is because a lot of the time when I make this I either a) am very short on time and need it to come together really quickly, b) my store was out of chicken breasts *yes this does happen often* and it was my only option, or c) they were on sale and cheaper than grilling the chicken myself. I have made it by grilling the chicken myself, and we've thoroughly enjoyed it both ways. Also I've heard that some may find the sauce to be runny, I am truly sorry if you run into this problem. I've never had a problem with it, mine has always been very thick and cheesy, but if you do have this problem I'd recommend either lowering the cream to 6 oz. from 8oz. or adding a little flour to the recipe. I give this 5 stars, as it is something we love and I make often.

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