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Artistic, Food

Chicken Alfredo Pizza

Chicken_Alfredo_PizzaI must say this recipe was both my fantasy and my nightmare.  Either way it is delicious, but pay attention to the details here or else you could get tripped up quickly.  In my latest attempt, the ‘pizza‘ part of the recipe was a miserable failure.  I ended up making all the toppings and sauce and put it together with pasta, it was delicious.  If you do decide to go the pizza route, which I’m sure will be equally delicious, go with store-bought pizza dough and prep everything else.

CAUTION: Making (from scratch) and rolling/stretching a workable pizza dough crust is much harder than it seems.  At least it was for me.

Ingredients

  • 1 (3/4 pound) boneless skinless chicken breast
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons butter
  • 1 clove garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 tablespoon all-purpose flour, plus more for work surface
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan
  • 1 (16-ounce) ball pizza dough, store-bought
  • 2 cups baby spinach, well washed and dried
  • 1 cup grape tomatoes, red and yellow
  • 1 cup grated mozzarella
  • Olive oil, for brushing crust

Directions

Preheat the oven to 375 degrees F. Adjust racks to the middle of the oven. Put pizza stone in the oven to preheat while you begin the sauce.

Preheat a grill pan over medium heat.

Season the chicken with salt and pepper, to taste. Put the chicken on the grill pan and grill until cooked through. Remove to a cutting board and dice. Set aside.

Melt the butter in a medium-sized saucepan over medium heat. Add the garlic and red pepper flakes and cook until fragrant. Add the flour and cook until light blonde in color. Whisk in the cream, reduce the heat to low, and let simmer until thickened, about 2 minutes. Stir in Parmesan and season lightly with salt and pepper, to taste.

Flour your work surface and roll the pizza dough into a 13-inch diameter. Carefully remove the pizza stone from the oven and put the dough on top. Ladle the sauce to cover the bottom of the pizza. Evenly top with the baby spinach, grape tomatoes, grilled chicken and the mozzarella. Brush the edge of the crust with olive oil and season with salt and pepper, to taste. Bake the pizza until crisp and golden, about 25 minutes. Remove from oven and immediately top with another handful of spinach. Slice and serve.

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About carpebootium

I am a modern-day pirate. I travel the world and trade in today's currency, information. I sail through opportunity, comedy, history and strategy to turn turbulent into tournament, chaotic into cathartic, and embarrassing into emboldening. There are none who should fear me save two: Those who have what I want and those who get in my way. Are you done sailing your calm waters with strong undertow? Have you your fill of empty treasure and oasis destinations? Well good...come and join my crew! We're a lively lot from all over the world but be forewarned...anyone attempting to drop anchor will be thrown overboard, shot, harpooned and then marooned on an isle of cannibals. We move on! If you are ready...welcome aboard the Carpe Bootium!

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