How was your week? My week has been pretty uneventful, which I actually enjoyed after all the busyness that’s been going on over the past couple weeks. I spent most of my days running and going to the gym in the mornings, cooking, baking, and blogging, just the usual things my life consists of. I’ve been trying to get a little bit ahead this week, because next week is going to be another busy one. Next Thursday my husband and I are going up to Vail for our 4th wedding anniversary. I’m pretty excited to get up there since we haven’t been doing much in the way of vacationing lately. It’s been all savings around here after all the lovely bills from last year’s basement remodel, unexpected hospital stay, and multiple MRI’s at the beginning of this year. With all of that nonsense finally out of the way I’m hoping we will be able to put more money away and hopefully be able to do more traveling in the coming year. Until then we are taking the much needed mini trip to Vail!
On top of the trip to Vail next week, it is also my husband’s 32nd birthday on Tuesday. Since I wasn’t able to do anything special for him last year, I’m hoping to make up for it this year. A birthday dinner and dessert of his picking are in order and so far he has requested steak and mac and cheese, doesn’t get much more manly than that! I’m a little nervous about cooking a perfect steak for him since I rarely cook steak, but I’ve got all my trusty recipes ready. If it were up to me I would make this amazing Chicken Alfredo Pizza again. If you love fettuccine alfredo then you will go crazy for this pizza!
To make the pizza I used a multigrain pizza dough that I bought from Whole Foods. I was pressed for time so I didn’t make my own, but feel free to use your favorite dough recipe. Now comes the sauce. This is what makes the Chicken Alfredo Pizza alfredoey! I used the same sauce recipe for the pizza that I use in my Skinny Chicken Fettuccine Alfredo minus the parmesan cheese. Once the sauce was made I generously spread it all over the pizza dough then topped it with a combination of part skim mozzarella and fontina cheese. I then placed slices of grilled chicken on top and popped it in the oven for about 10-15 minutes. The pizza came out golden, bubbly, and smelling like garlic and cheese! To finish off the Chicken Alfredo Pizza I sprinkled on some fresh flat leaf parsley. The pizza tasted just like chicken alfredo only I could eat it with my hands instead of twirling the pasta with a fork. Since it is pizza Friday I think it’s only appropriate that you make this mouthwatering pizza, I promise you won’t regret it!
If you love chicken fettuccine alfredo then you will love this sliceable, hand held, pizza version!
Ingredients
- 1 pound pizza dough
- 2 t. extra virgin olive oil
- 2 T. shallots, minced
- 1 clove of garlic, minced
- 1/2 t. kosher salt
- 1/4 t. black pepper
- 2 1/2 t. flour
- 3/4 cup skim milk, room temperature
- 1 cup part skim mozzarella cheese, shredded
- 3/4 cup fontina cheese, shredded
- 1 cup cooked chicken breast, sliced
- 1 T. flat leaf parsley, chopped
Instructions
- Preheat oven to 450 degrees and spray a baking sheet or pizza stone with cooking spray.
- In a small saucepan over medium high heat, heat the oil.
- When the oil is hot add in the shallot and cook for 1 minute.
- Add in the garlic, salt, and pepper and cook for another 30 seconds.
- Add in the flour and whisk everything together cooking for another 30 seconds.
- Slowly pour in the milk whisking the sauce as you pour.
- Continue to whisk the sauce for another 2-3 minutes until the sauce has thickened.
- Pour the sauce over the top of the pizza dough.
- Top the pizza with the mozzarella and fontina cheese and the sliced chicken.
- Bake for 10-15 minutes until the crust is golden and the cheese is bubbly.
- Remove from the oven and top with the chopped parsley, serve immediately.
Niciun comentariu:
Trimiteți un comentariu