Ever get tired of the same old boring cheese pizza? Here's a new creamy spin on an old cheesy classic that is sure to leave your taste buds tingling! Our yummy take on chicken alfredo pizza.
Our pizza dough takes about an hour from start to roll so we started that first:
Dissolve 2 and 1/4 teaspoons of *active* dry yeast in 1 cup of lukewarm water, this takes about 30 or so minutes. Stir the yeast in then don't touch it ;)
In a big bowl combine together 2 cups of bread flour, 2 tablespoons olive oil, 1 teaspoon of salt, and 2 teaspoons white sugar.
After your yeast has dissolved into your water, add the water mixture to your flour mixture.
This should form a nice sticky ball of dough, set it in the big bowl and cover with a towel, saran wrap, whatever you have on hand at that moment in time, and let it sit for about 45 minutes. (The dough should double in size)
While the dough is rising, grab 2-3 boneless skinless chicken breasts and cut them up
into cubes. Throw them into a hot skillet on medium heat, along with some minced garlic and chicken broth if you have it on hand.
After a minute, turn the heat down to low and cover the pan. Simmer for about 5-7 minutes, until the chicken is cooked through. Remove from heat and set aside to cool. After it's cooled down, chop it up into bite size pieces.
Take 3 tablespoons of unsalted butter along with 4 cloves of garlic (or more if you lover garlic like me!), minced, in a saucepan.
Cook on medium low for 2 minutes to allow the butter to melt down. Add 3 tablespoons of flour, stirring constantly to create a roux. Cook mixture for 2 minutes on low heat. Slowly add 1 cup of milk, continuing to stir the entire time. Cook over medium low heat for 3-5 minutes. Add 3/4 cups shredded parmesan cheese, and salt and pepper to taste, continuing to stir.... your arm may hurt a little after making this delicious sauce.... but trust me. It's worth it. After the cheese has melted, you should be left with a pan of ooey, gooey, cheesy deliciousness. Set this pan aside and try your hardest to keep the finger licking taste tests to a minimum, not that I could!
Seriously, tell me this doesn't look yummy. (Over pasta, over rice, on that spoon.... mmm!)At this time, preheat your oven to 375!
Take the gigantic ball of dough you have growing in your bowl and turn it out onto a nice floured surface. Kneed it a few times to incorporate some of the flour to decrease your stickiness. Form a ball, whip out your rolling pin, and get to workin' that dough! Roll the dough out, making a big circle. If you're feeling risky, toss it up a few times... it's actually quite simply and really helps stretch the dough out at the ends.
Yeah, it's not a perfect circle... nobody is perfect!
Line your pizza stone/pizza pan with foil and move your pizza dough to your pan. If you like a thicker end to your crust like I do, fold in the dough around the edges to puff it up a little. Pour your cheesy, gooey mixture out onto the dough and circle it around to cover. Next, pour on your chicken pieces and spread 'em around. You want to share the love with the entire crust, right? Finally, cover the chicken with mozzarella cheese! Ohhh, the massive amounts of cheese will be heavenly, I assure you.
Put your masterpiece in the oven and bake that bad boy for 25 minutes, or until you get a nice golden brown top/crust.
All you have left now is to enjoy!.... So, get to it!
Oh, and here's the finished product... Yum!
