Introducing the Time-Saving variation of Chicken Alfredo Pizza Deluxe...
Easy Express Chicken Alfredo Pizza
For those havoc-ridden weeknights, take advantage of ready-made ingredients. Heat your oven and your appetite. Put this scrumpdillyicious pizza on the table in the time it takes to finish a cup of coffee.
INGREDIENTS
- 1 store-bought pizza crust- recommended: Boboli
- Olive oil
- 1-1/2 Cups premade garlic Alfredo sauce - recommended - Bertolli
- 1/2 tsp red-pepper flakes (more if you like spicy)
- 1 Roma tomato, thinly sliced
- 1 Cup rotisserie or leftover chicken, cubed or shredded
- 1 Tbsp dried sweet basil, divided
- Salt and black pepper
- 2 Cups shredded mozzarella (low moisture)
DIRECTIONS
1. Preheat oven to 450° F.
2. Brush crust with a light coating of olive oil then spread the Alfredo sauce evenly to within 1/2-inch of
rim. Sprinkle with red-pepper flakes. Evenly layer with tomato slices, the chicken, and half of the basil.
Season to taste with salt and pepper. Top with shredded mozzarella and sprinkle with remaining basil.
3. Bake 10 minutes (or according to package directions). Cool slightly before serving.
----------------------------------------------------
Wholesome Whole Wheat Chicken Alfredo Pizza
INGREDIENTS
- 1 Wholewheat thin pizza crust (recipe follows) or 1 store-bought crust
- 3/4 lb. boneless skinless chicken breast
- 1 Tbsp olive oil or cooking spray
- 2 Cloves garlic, minced
- 2 Tbsp Reduced fat butter (recommended- Land O'Lakes)
- 1 Tbsp flour
- 1 Cup fat-free Half-and-half or 1% milk
- 4 Tbsp Reduced-fat Parmesan Cheese (1/3 less fat)
- 1 large Roma tomato, sliced thin
- 1 Bunch (abt 11 leaves) fresh basil
- 1 Cup Fat-free mozzarella cheese, shredded (more, if you're splurging)
DIRECTIONS
1. Par bake crust in preheated 500° oven for 5 minutes. Remove from oven and set aside.
2. Spray a medium skillet with non-stick spray if using. Heat skillet over medium-high heat. Cook
chicken breast for 5 minutes each side or until juices run clear. Remove chicken to cutting board and let
rest.
3. Wipe out skillet with paper towel. Over medium-low heat, melt the butter, add garlic and red-pepper
flakes, and saute 3-4 minutes. Stir in the flour and cook until bubbly, 2-3 minutes more. Gradually
whisk the half-and-half into the garlic mixture. Stirring constantly, cook 3-4 minutes or until sauce
thickens. Stir in the Parmesan cheese and season with salt and pepper to taste. Remove from heat.
4. While sauce cools, shred or dice the prepared chicken. Slice the tomato. Slice the basil leaves into
thin ribbons (called a chiffonade).
5. Spread the Alfredo sauce evenly over par baked crust. Top with the tomato slices, chicken, and half of
basil. Sprinkle top with mozzarella cheese.
6. Bake at 375° F. for 25 minutes, or until golden and bubbly. Allow to cool 10 minutes before slicing.
1. Par bake crust in preheated 500° oven for 5 minutes. Remove from oven and set aside.
2. Spray a medium skillet with non-stick spray if using. Heat skillet over medium-high heat. Cook
chicken breast for 5 minutes each side or until juices run clear. Remove chicken to cutting board and let
rest.
3. Wipe out skillet with paper towel. Over medium-low heat, melt the butter, add garlic and red-pepper
flakes, and saute 3-4 minutes. Stir in the flour and cook until bubbly, 2-3 minutes more. Gradually
whisk the half-and-half into the garlic mixture. Stirring constantly, cook 3-4 minutes or until sauce
thickens. Stir in the Parmesan cheese and season with salt and pepper to taste. Remove from heat.
4. While sauce cools, shred or dice the prepared chicken. Slice the tomato. Slice the basil leaves into
thin ribbons (called a chiffonade).
5. Spread the Alfredo sauce evenly over par baked crust. Top with the tomato slices, chicken, and half of
basil. Sprinkle top with mozzarella cheese.
6. Bake at 375° F. for 25 minutes, or until golden and bubbly. Allow to cool 10 minutes before slicing.
Whole Wheat Thin-Crust Pizza Dough
Recipe compliments of and adapted from Kathleen Daelemans
Ingredients
- 1-1/4 cups whole wheat flour
- 1/2 cup unbleached all-purpose flour
- 1 pkg. dry active yeast
- 1/2 tsp salt
- 1/4 teaspoon sugar
- 3/4 Cup lukewarm water
- 1/4 teaspoon olive oil
- Cornmeal for sprinkling
Directions
Place flour, yeast, salt and sugar in a mixer fitted with a dough hook (although a regular hand-mixer will suffice, but only add half the flour and stir in the remaining flour by hand). While mixer is running, gradually add water and knead on low speed until dough is firm and smooth, about ten minutes. Turn machine off. If using a hand mixer, turn out dough onto a floured work surface and knead until smooth and elastic, about 5-6 minutes. (See Rusty Spoon link below for video instructions.)
Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let rise in warm spot until doubled in bulk, about two hours.
Preheat your oven to highest setting, 500° or 550°F. If using a pizza stone, place stone in oven on bottom rack, preheat oven one hour ahead. Punch dough down, cut in half. (If making thin crust, which produces 2 pizzas, wrap half the dough in plastic wrap and freeze for later use.) On generously floured work surface, place one half of dough.
By hand, form dough loosely into a ball, stretch into a circle. Using a floured rolling pin, roll dough into large circle until very thin. Don't worry if your circle isn't perfect and if you get a hole; just pinch edges back together.
To prevent dough from sticking to counter, turn dough over, add flour to dough, counter and rolling pin as needed. Sprinkle pizza peel or cookie sheet generously with cornmeal. Transfer dough to pizza peel , pizza pan or cookie sheet with no rim.
Slide dough onto pizza stone or place cookie sheet with pizza on bottom rack. Par bake 5 minutes. Add toppings and bake as directed.
Do-Ahead Tip: Make dough ahead of time and refrigerate for up to 3 days or freeze for up to 9 months in securely wrapped plastic/freezer bag. Thaw completely and bring to room temperature before rolling out.
Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let rise in warm spot until doubled in bulk, about two hours.
Preheat your oven to highest setting, 500° or 550°F. If using a pizza stone, place stone in oven on bottom rack, preheat oven one hour ahead. Punch dough down, cut in half. (If making thin crust, which produces 2 pizzas, wrap half the dough in plastic wrap and freeze for later use.) On generously floured work surface, place one half of dough.
By hand, form dough loosely into a ball, stretch into a circle. Using a floured rolling pin, roll dough into large circle until very thin. Don't worry if your circle isn't perfect and if you get a hole; just pinch edges back together.
To prevent dough from sticking to counter, turn dough over, add flour to dough, counter and rolling pin as needed. Sprinkle pizza peel or cookie sheet generously with cornmeal. Transfer dough to pizza peel , pizza pan or cookie sheet with no rim.
Slide dough onto pizza stone or place cookie sheet with pizza on bottom rack. Par bake 5 minutes. Add toppings and bake as directed.
Yield- 1 Thick Crust or 2 Thin Crusts
No comments:
Post a Comment