Monday, July 25, 2011

Chicken alfredo pizza

So the inspiration for today's pizza comes from Pizza Hut.

I decided I would make the dough from scratch, as I didn't feel like running to the store.  I also made the alfredo sauce from scratch.  I also thought up (with a friends help) a rub for the chicken that was on the pizza.  It was time intensive, but o so worth it.  Had my neighbor over for dinner since all her food is packed up (she's moving) and she said it was "delish".

Recipes are posted separately from each other under the pictures.  :D

Put your yeast in warm water, mix.  Add 2 cups of flour until mixed well, then add 1.5-2 cups more flour until too stiff to stir with a spoon.

Flour the counter, or a surface that you'll work on, and turn the dough out on it.  Start working it over and knead for 10 or so minutes, or until its elasticy, and not sticky.  Add flour as needed.

Put it in a bowl with oil (virgin or veggie) and flip the dough over enough to cover it in oil.  Cover the bowl with plastic wrap and place in a warm place.  I put the oven on at 200*F and set it up on the stove. 

I waited for it to double.  While waiting I made up the chicken. And the alfredo sauce.

Make your spice rub - bacon salt, garlic powder, oregano, and
basil. Mix in a small container.

Thaw chicken and put on grill.  I was using a george foreman.  I poured some of the rub onto the chicken and patted it in there with my finger.  When I flipped the chicken I patted in the rub with a fork, as the chicken was HOT.  Try not to eat it.  When done, let cool and cut up into bite size pieces.  Try a piece or two, but DON'T EAT IT ALL. If you eat it all now you won't have any for your pizza.  And thats just sad.

Making the Alfredo Sauce:
Melt butter in a sauce pan.  Add 3 cloves of garlic and cook it till soft, about 2 minutes.

Add softened and cubed cream cheese into the mixture, whisk until smooth (or approx close to the picture).
Add milk and whisk until smooth.
Add parm cheese until mixed; add salt and pepper as desired.

Keep stirring until the sauce reaches desired consistency.  It will thicken quickly.

Meanwhile, my dough has double in size.  Remove the plastic wrap, flour the counter (again!) and punch it down, to get rid of bubbles.  separate dough into two piles and let rest for a few minutes.  Add more flour to the counter if needed.  Also preheat the oven to 500*F and spray your pizza sheets with oil or spread out cornmeal if you have it.

Start spreading out your dough into a rough circle shape. Lay it on your pizza sheet.  Do the same with your second ball of dough.

Here's my second.  It looks a little odd, I know.  It tasted fine tho :D

Now we're going to assemble the pizza!

Start by spreading your alfredo sauce on the spread out dough.  

Layer cheese, some of the cut up chicken, tomato, and bacon.  On one pizza I did mozzerella cheese, on the second pizza I did both mozzerella and colby jack.  Its what I had thawed.  :D

Two finished pizza's.  Ready to go in the oven when its preheated properly (500*F).

Put them in the oven for 15-20 minutes.  Mine were in there for 20 minutes and the crust was a bit hard.  Make sure, though, that your crust is done properly. 


 A finished pie.  SO GOOD.  Only one of my pies had bacon, as I ran out.  Time to make a run to sam's club soon for more!

 Pizza Directions:

Alfredo sauce
chicken, cut up
1 tomato diced
cheese (your choice on what types)
Bacon bits

To make the chicken:

Take 6 chicken tenders, thawed.  Pull out your grill (I use a George foreman, much easier.).  Mix 1 tsp basil, 1 tsp oregano, 1 tsp garlic powder, and 1/2 tsp bacon salt into a bowl. Put the chicken on the grill, and spread the rub on the chicken. Press it down with your finger or a fork.  Flip the chicken when needed, and add more rub to the other side, and press it down with a fork (its hot, don't use your fingers).  When done, put on a plate, cut into bite size chunks, and let cool in the fridge.

To make the alfredo sauce: 

3 tbsp. unsalted butter
3 cloves garlic, finely minced
1/2 package cream cheese, softened and cut into 1/2-inch cubes
1 cup milk
1/2 to 1 cup of grated parmesan cheese
ground black pepper, to taste
salt, to taste

Melt butter in a saucepan. Add the garlic and cook for a few minutes. Add the cream cheese, stirring with a whisk until smooth. Add milk, a little at a time, whisking until smooth. Stir in Parmesan cheese and pepper.  Season with kosher salt, if needed. Remove from heat when sauce reaches desired consistency.   Sauce will thicken quickly.

 To make the dough:

1 1/4 c. warm water
1 tsp. salt
vegetable oils or olive oil
3 1/2 to 4 c. sifted flour
2 packages dry yeasts (5 tsp if using it in a jar)

Add yeast and warm water into a medium bowl, and stir until yeast dissolves.
Add 2 cups of flour to the bowl and stir till combined.  Add another 1.5 to 2 cups of flour and blend until you can't stir it easily with a spoon.  Dump dough out onto a floured counter and knead for 10-15 minutes or until dough is smooth and elastic.  PLace dough into another bowl that has oil in it.  Flip the dough around till its covered in oil.  Place in a warm spot for about 45 minutes, or until dough doubles in size.
Once doubled in size, dump the dough back onto the floured surface and punch it down, getting rid of any bubbles. Divide the dough in half and let it rest a few minutes.
Roll out each half of dough into a rough circle, or if you're like me and don't have a rolling pin, work it out with your hands.
Put your crusts on the oiled pizza pans. Load on your toppings.  If you wish you can brush the crusts with olive oil, but seeing as how I don't have a pastry brush, I could not do this.  Pop it in the oven for 15-20 minutes.

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