While it looks daunting at first being a 3 part recipe, you certainly could take some short cuts and use rotisserie chicken, those pre-cooked chicken chunks from Oscar Mayer or use your own leftover cooked chicken. You could also opt for jarred alfredo if you like that...but homemade alfredo is so simple to make using a few measly ingredients. If you can melt butter, you can make alfredo sauce.
This pizza here was made using freshly grated whole milk mozzarella, provolone, and Parm-Reggiano. I did everything else from scratch using Siggy's garlic breadstick crust, my alfredo sauce and pan fried herbed chicken breasts. I'll break it down for you in sections. How I do it is this: I cook my chicken and then set it aside. I mix the breadstick dough and while its raising, I make my alfredo sauce and grate my cheeses. By the time the dough is risen, the chicken is cooled for cutting and from there, its just a matter of putting it all together. Takes less than an hour and is WAAAY better than any delivery pizza. Give it a whirl!
makes a 16 x 14 inch pan - 8 big pieces
Herbed Chicken
3 boneless skinless chicken breast cutlets (or 4 if you like alot of chicken)
Italian seasoning
salt/pepper
Olive oil
Heat 2 tablespoons of olive oil over medium high heat. Sprinkle chicken cutlets Italian seasoning, salt and pepper on both sides. Add to pan and fry till golden brown, about 8 minutes each side. Remove from pan and allow to cool. When cooled enough to handle, chunk into mini bite sized pieces.
Garlic Alfredo Sauce
1 pint of heavy cream
1 stick of unsalted butter
1 cup of Parmesan cheese (Parmesan Reggiano is my fav)
2 tsp minced garlic
salt/pepper to taste
Add heavy cream to a skillet and heat over low-medium heat until warmed. Add butter to the cream and whisk to melt the butter and incorporate. Add parmesan cheese slowly a little bit at a time and whisk well till all the cheese is melted. Add the garlic and salt/pepper to taste. (I like to go a bit heavy on pepper for this alfredo when its going on a pizza versus pasta.) Do not boil this sauce at any point. Low and slow...keep stirring to make sure the cheese is thoroughly melted. When it is melted, turn heat to warm/low and stirring from time to time until ready to use.
Siggy's Breadstick Pizza Dough
1-½ cups warm water
1 TBSP instant (rapid rise) yeast from a jar
2 TBSP sugar
3-½ cups all purpose flour
½ tsp salt
2-4 TBSP Extra Virgin Olive Oil
McCormick's Garlic Bread Sprinkle
Mix together water, yeast, sugar, flour, and salt in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes.
Heat oven to 375 degrees. Spray the bottom of a 16"x14" cookie sheet with non-stick cooking spray. Place the whole ball of dough on baking sheet, and with floured hands, stretch and press into shape then brush 1-2 TBSP olive oil over top of dough making sure it is all lightly covered. Cover loosely with plastic wrap and let rise for 30 minutes.
Remove plastic wrap, sprinkle garlic bread seasoning over top of olive oil. Add LOTS (we use it all actually but feel free to do as much as you like) of alfredo sauce and the chicken chunks. Cover with lots of mozzarella and provolone and a sprinkling of parmesan cheese. Place in preheated oven and allow to bake for 25-30 minutes until cheesy is bubbly and browned slightly. Allow to cool for a few minutes before cutting.
Coming this week: beef stroganoff, honey garlic pork chops, an Italian golden chicken and who knows what else. I cut my finger pretty good the other day using my new paring knife...so I'm sorta crippled right now. Going pretty light on cooking this week. lol
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