Saturday, July 9, 2011
Chicken Alfredo Pizza, it's what's for dinner...
With apologies to my carb-avoiding friends...this pizza is sooo good!
Homemade pizza crust topped with a garlic Alfredo sauce, fresh-from-the-garden spinach, herb and garlic-seasoned chicken, and mozzarella cheese. What's not to love?
Chicken Alfredo Pizza
Makes 2 medium pizzas
Two 12" homemade pizza crusts (I'll post my recipe soon!)
2 c. shredded mozzarella cheese.
1/2 c. shredded Parmesan cheese
1/4 c. olive oil
3 cloves garlic, minced
4 oz. cream cheese at room temperature, cut into cubes
1/2 c. milk
1/2 c. grated Parmesan cheese
1/2 t. black pepper
Cook garlic in olive oil over medium heat for a minute or two; add cream cheese and stir until smooth. Add remaining ingredients, reduce heat, and simmer, stirring occasionally, until sauce thickens. Remove from heat and set aside.
2 T. olive oil
1-2 cloves minced garlic
1 lg. boneless, skinless chicken breast
Heat olive oil in a medium frying pan along with garlic; add chicken and season generously with Italian seasoning, a little bit of salt, and some black pepper (I don't measure these; I just shake some on to my liking). Cook until chicken is browned and no longer pink in the middle. Remove from pan, cool, and cut into chunks; set aside.
Putting the pizza together:
Spread the Alfredo sauce over prepared homemade pizza dough. Top with fresh spinach leaves, prepared chicken, and shredded cheeses (feel free to pile on additional veggies if you like). Bake at 400F for 15-20 minutes until crust is done and cheese begins to brown.
Top with grated Parmesan and a shake of pizza peppers--perfect!
Serve with a freshly picked green salad topped with Ranch dressing (of course!).
Sharing at Cast Party Wednesday, Full Plate Thursday, and Feasting in Fellowship Friday!