Showing posts with label pizza. Show all posts
Showing posts with label pizza. Show all posts
Thursday, February 17, 2011
Bubble Puff Pizza
Sunday, December 5, 2010
Chicken Alfredo Pizza
As promised to Siggy, I'm posting my chicken alfredo pizza recipe. This pizza is insanely good. Its fattening, its cheesy, its gooey and everything else that's bad for your thighs but it tastes oooh so wonderful going down. Rich, creamy, garlicky, decadent and deliciously satisfying. Definitely a date night food in our house...we do some white wine or Stella beer and pop in a movie. Yummy!
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!
Chicken Alfredo Pizza
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
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
Tuesday, October 26, 2010
Breadstick Pizza Dough!
I try to steer away from posting every day meals like gourmet burgers or sammies unless they are particularly good or have some kind of spin on them. Pizza is much in that category as there are 500,000 recipes out there for any kind of pizza you can imagine. However, this is an exception. This recipe is actually a breadstick recipe shared by my friend Siggy Spice. The breadsticks alone are of such addictive quality you could easily just eat them plain...they are truly THAT good and flavorful. I made these breadsticks last week and my husband, while shoveling in his 8th breadstick says "I bet this would make a good pizza." And the light bulb went off in my head that I knew I was going to make pizza dough from this recipe one way, shape or form.
Let me tell you about this recipe first though. It comes together really super quick using rapid rise yeast. Yes, I know...you hate yeast. We all have our woes regarding yeast but this is a really good exception. The rise is only 30 minutes. For fresh, hot bread that's chewy on the inside and crispy on the outside....that 30 minutes is nothing. Shred your cheese, chop your toppings...do whatever you want for 30 minutes then come back to it. No hot towels, no oily bowl either. Roll it out, plop and stretch it on your pan and walk away for 30 minutes. Its really just that simple. My old recipe for pizza dough required overnight rising in the fridge so this - yeah, this is now my go to pizza crust hands down.
You can see Siggy's original recipe here on her blog. Try making those too! *DELICIOUS* in every sense of the word. But try my variation as a pizza dough...sure to please! The only real change I made was I instead of an herb blend and garlic salt, I used McCormick's Garlic Bread Sprinkle which is a blend of romano, herbs, salt, garlic and all sorts of goodies. After the pan rise, I brushed olive oil on the dough and sprinkled heavily with the garlic bread sprinkle. Then I added tomato sauce, then the toppings of hand cut pepperoni and fresh mozzarella/provolone and a heavy sprinkle of Parm-Reg cheese.
The crust was perfectly medium thick (think Pizza Hut hand tossed as a measure of thickness), chewy inside, crispy on the bottom and edges. See my picture below to see the edges and the inside of the crust. Sooo good! Hope you try it out! (forgive my double cheese, oily pizza...that's how we like it! Drippy, gooey and super cheesy lightly browned on top!)
Heat oven to 375 degrees. Spread 1-2 TBSP olive oil (just enough to coat) onto the bottom of a 16"x14" cookie sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and large enough to fit onto baking sheet. Place whole sheet of dough on baking sheet, stretching and pressing 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 salt and herbs of choice over top of olive oil. Add tomato/pizza sauce and toppings. Place in preheated oven and allow to bake for 25-30 minutes until cheesy is bubbly and browned slightly.
Let me tell you about this recipe first though. It comes together really super quick using rapid rise yeast. Yes, I know...you hate yeast. We all have our woes regarding yeast but this is a really good exception. The rise is only 30 minutes. For fresh, hot bread that's chewy on the inside and crispy on the outside....that 30 minutes is nothing. Shred your cheese, chop your toppings...do whatever you want for 30 minutes then come back to it. No hot towels, no oily bowl either. Roll it out, plop and stretch it on your pan and walk away for 30 minutes. Its really just that simple. My old recipe for pizza dough required overnight rising in the fridge so this - yeah, this is now my go to pizza crust hands down.
You can see Siggy's original recipe here on her blog. Try making those too! *DELICIOUS* in every sense of the word. But try my variation as a pizza dough...sure to please! The only real change I made was I instead of an herb blend and garlic salt, I used McCormick's Garlic Bread Sprinkle which is a blend of romano, herbs, salt, garlic and all sorts of goodies. After the pan rise, I brushed olive oil on the dough and sprinkled heavily with the garlic bread sprinkle. Then I added tomato sauce, then the toppings of hand cut pepperoni and fresh mozzarella/provolone and a heavy sprinkle of Parm-Reg cheese.
The crust was perfectly medium thick (think Pizza Hut hand tossed as a measure of thickness), chewy inside, crispy on the bottom and edges. See my picture below to see the edges and the inside of the crust. Sooo good! Hope you try it out! (forgive my double cheese, oily pizza...that's how we like it! Drippy, gooey and super cheesy lightly browned on top!)
Breadstick Pizza Dough
Adapted from Siggy Spice's Recipe
- 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
Heat oven to 375 degrees. Spread 1-2 TBSP olive oil (just enough to coat) onto the bottom of a 16"x14" cookie sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and large enough to fit onto baking sheet. Place whole sheet of dough on baking sheet, stretching and pressing 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 salt and herbs of choice over top of olive oil. Add tomato/pizza sauce and toppings. Place in preheated oven and allow to bake for 25-30 minutes until cheesy is bubbly and browned slightly.
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