Chicken Alfredo Pizza- Quick, Thick & Thin

So here it is, my faithful readers. A gastronomical wonder. The ultimate white pizza. Take a break from the predicable and give this creamy, cheesy  pie a try.  You won't be disappointed.

1 Dish, 3 Ways. Today, Variation One...

Decadent Chicken Alfredo Pizza

• 1 pizza crust, par baked (recipe follows)

• 1 (3/4 lb.) boneless skinless chicken breast
• Salt and pepper
• 2 Tbsp olive oil + more for drizzling
• 2 large cloves garlic, minced
• 2 Tbsp butter
• 1/2 tsp red pepper flakes (more if you like it hot)
• 1 heaping Tbsp all purpose flour
• 1 C. half-and-half
• 5 Tbsp grated Parmesan cheese
• 1 large Roma tomato, thinly sliced
• 1 handful fresh basil leaves (about 11 large leaves)
• 1 C mozzarella cheese, shredded
• 1 C shredded Italian blend cheese (asiago, Parmesan, mozzarella, Romano, provolone, fontina combo)

1.  Par bake crust in preheated 500° oven for 5 minutes. Remove from oven and set aside.
2. Meanwhile, heat oil in a medium-size skillet. Season the chicken breast with salt and pepper and add to skillet. Cook approximately 5 minutes each side or until juices run clear. Remove chicken to cutting board and let rest.  

To retain juices, let the chicken rest!

     3.  In same skillet over medium-low heat, melt butter. Add minced garlic and the red-pepper flakes.
          Cook 3-4 minutes, stirring occasionally. Add the flour and stir to combine, cooking an additional

          2-3 minutes or until bubbly. Slowly whisk the half-and-half into the garlic mixture. Stirring constantly,

          simmer until sauce thickens, about 4-5 minutes. Stir in the Parmesan cheese. Season with salt &

          pepper to taste.  Remove from heat and cool slightly.

Equal parts butter & flour make A ROUX. 
Whisk in milk & Parmesan for a delectable Alfredo sauce.

 

    4.   As sauce cools, cut the (rested) chicken into 1-inch cubes. Using a sharp knife, slice tomatoes thinly.  

          Stack the basil leaves, roll tightly, and cut across the roll to create a chiffonade (a French term 

          which, translated, means "made from rags." See! We just learned a new culinary technique.    

         

Fresh Sweet Basil

    5.  Pour the cooled Alfredo sauce onto the par-baked pizza crust and spread to edges. Layer with the

       tomatoes, the basil (reserve a bit for garnish) and the diced chicken. Top with the shredded mozzarella

       and/or shredded Italian blend cheeses. Garnish with remaining basil.

Layer sauce, tomatoes, basil and chicken. Preheat oven to 375°

   6.   Drizzle the pizza with olive oil. Bake at 375° for 25 minutes or until light golden brown and cheese is

         bubbly. Cool 10 minutes before cutting into slices.  

Yield-  One Large Pizza

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 So pizza crust. Never made your own? Don't be intimidated. If you're like me, you envision a flour-doused housewife in Victorian skirts sweating over a lump of dough that fails to rise.... Today's packaged yeast is refined and home-cook friendly. Ya gotta try it. At least once.

The Ultimate Thin-Crust Pizza Dough

Adapted from a recipe by, and my thanks to, Tyler Florence

• 1 pkg. active dry yeast
• 1 tsp sugar
• 1 C warm water
• 1 Tbsp Kosher salt (2 tsp table salt)
• 2 Tbsp olive oil + more for brushing
• 3 C flour 
• a sprinkle of cornmeal 

   1.   Combine yeast, warm water and sugar in a large mixing bowl and let stand until foamy, about 5-10
          minutes (this means the yeast is alive; it's alive!)

   2.   Add salt and oil to the yeast mixture. With electric mixer on low, add a little flour at a time and mix as
         much flour in as is possible to handle with the mixer. By hand, stir in remaining flour. When dough
         begins  to leave the sides of bowl, turn out onto a lightly floured work surface. (If dough is too crumbly
         add a little more water; if too sticky, add a bit more flour.) Knead dough until smooth and elastic. Form
         dough into a round ball and place in oiled bowl. Turn dough over so oiled on all sides. Cover; Let
         rise in warm, draft-free place until dough doubles in size, about 1 hour.

       

    3.   Preheat oven to 500°. Punch down dough and roll into a cylinder. Divide into 3 equal pieces. Cover

          let rest 10 minutes (this tames the dough, making it easier to work with). 
          Note: now is a great time to wrap and freeze dough for later use. Wrap in plastic wrap and store
          in airtight freezer bag for up to 9 months.

     4.   On floured surface, roll or pat out dough into desired shape.

Roll out pizza dough from middle to edges

    5.   Sprinkle cornmeal onto pizza pan, about 1 tablespoonful. (I'll save the pizza stone method for another

          day.) Carefully transfer the dough round to the pan. With a pastry brush, spread a thin layer of olive    

          oil over dough. With a fork, generously prick holes into the dough (this will prevent shrinking and

          bubbling). 

Please be generous with the pricking!

     6.   Par bake (see term below) for 5 minutes (4 mins. if your oven is cranky like mine). Remove from
           oven and let cool. Your crust is now ready for toppings. Pat yourself on the back. You did it!

 Yield- 3 pizza crusts

FYI Links

All about Par Baking
Thick Crust Pizza Dough
5 Reasons to Bake your Own Bread (or Crust)
Proofing Yeast (video clip)

Need to Know How to Knead?

*Tip of the Day* 

A warm cocoon for your rising dough: set oven to lowest temperature for 5 minutes. Switch off heat and place covered dough on oven rack to let rise. If your unit has a light, turn it on. The warmth from the bulb will encourage rising. 

Tomorrow, the Express & Heartwise Variations. Until then, Bon appétit !