Chicken Alfredo Pizza
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
62
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1
Sauce2 tbsps
Butter1 tsp
Salt3 cups
All-Purpose Flour1 cup
Milk3 cup
Grated Romano Cheese1 clove
Garlic (minced)1 tsp
Dried Rosemary1
Dough1 cup
Water (warm)2 tbsps
Vegetable Oil1 tbsp
White Sugar1 tsp
Garlic Powder1 tsp
Dried Thyme1 tsp
Poultry SeasoningDirections:
1
To Make Sauce: Melt butter in a small saucepan over medium heat
2
Blend in salt, pepper and flour, then stir in the milk and Romano cheese
3
Simmer, stirring constantly, until thickened
4
Remove from heat, cover and set aside
5
To Make the Garlic Butter: Melt the butter in a small saucepan over medium heat
6
Blend in the garlic, rosemary, and salt
7
Cook, stirring constantly, until garlic is tender but not browned
8
Remove from heat, cover and set aside
9
To Make the Dough: Pour the warm water into a small bowl and stir in the yeast until dissolved
10
Allow to rest until yeast foams, about 5 minutes
11
Mix the vegetable oil, sugar, salt, rosemary, and garlic powder together in a mixing bowl
12
Stir in the yeast mixture, and gradually stir in the flour
13
Gather into a loose ball and knead until a smooth ball forms
14
Cover, and let rest 1/2 hour
15
Preheat oven to 400 degrees F (200 degrees C)
16
Season the roasted chicken with rosemary, thyme, poultry seasoning, garlic powder and salt
17
Chop or shred and reserve
18
To Assemble the Pizza: Spread dough out on prepared pizza stone
19
Top with cooled garlic butter, covering entire crust
20
Next spread with Alfredo Sauce (if necessary, warm to spreading consistency), leaving crust edges
21
Top with chicken, turning to coat with sauce
22
Bake in preheated oven for 20 minutes, or until bottom crust is lightly browned
23
Remove from oven and let set for 2 to 3 minutes before cutting