Chicken Alfredo Pizza

Name: Chicken Alfredo Pizza
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 2 boneless chicken breast halves, roasted; 2 Tbsps butter; 4 Tbsps butter; 8 servings GARLIC BUTTER; 0 teaspoons dried rosemary; 1 pinch dried rosemary; 0 teaspoons dried thyme; 8 servings DOUGH; 710 milliliters all-purpose flour; 4 Tbsps all-purpose flour; 1 clove garlic, minced; 0 teaspoons garlic powder; 1 dash ground black pepper; 8 servings SAUCE; 7 grams package instant yeast; 237 milliliters milk; 0 teaspoons poultry seasoning; 177 milliliters grated Romano cheese; 0 teaspoons salt; 1 teaspoons salt; 1 pinch salt; 2 Tbsps vegetable oil; 237 milliliters warm water; 1 Tbsp white sugar

Chicken Alfredo Pizza might be just the main course you are searching for. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 805 calories, 32g of protein, and 33g of fat each. It is a rather cheap recipe for fans of Mediterranean food. A mixture of salt, salt, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

To Make Sauce: Melt butter in a small saucepan over medium heat. Blend in salt, pepper and flour, then stir in the milk and Romano cheese. Simmer, stirring constantly, until thickened.

Ingredients you will need

Romano Cheese

Butter

Pepper

All Purpose Flour

Sauce

Milk

Salt

Equipment you will use

Sauce Pan

Remove from heat, cover and set aside.

To Make the Garlic Butter: Melt the butter in a small saucepan over medium heat. Blend in the garlic, rosemary, and salt. Cook, stirring constantly, until garlic is tender but not browned.

Ingredients you will need

Butter

Rosemary

Garlic

Salt

Equipment you will use

Sauce Pan

Remove from heat, cover and set aside.

Pour the warm water into a small bowl and stir in the yeast until dissolved. Allow to rest until yeast foams, about 5 minutes.

Ingredients you will need

Water

Yeast

Equipment you will use

Bowl

Mix the vegetable oil, sugar, salt, rosemary, and garlic powder together in a mixing bowl. Stir in the yeast mixture, and gradually stir in the flour. Gather into a loose ball and knead until a smooth ball forms. Cover, and let rest 1/2 hour.

Ingredients you will need

Garlic Powder

Vegetable Oil

Rosemary

All Purpose Flour

Sugar

Yeast

Salt

Equipment you will use

Mixing Bowl

Preheat oven to 400 degrees F (200 degrees C). Season the roasted chicken with rosemary, thyme, poultry seasoning, garlic powder and salt. Chop or shred and reserve.

Ingredients you will need

Poultry Seasoning

Roasted Chicken

Garlic Powder

Rosemary

Thyme

Salt

Equipment you will use

Oven

Spread dough out on prepared pizza stone. Top with cooled garlic butter, covering entire crust. Next spread with Alfredo Sauce (if necessary, warm to spreading consistency), leaving crust edges. Top with chicken, turning to coat with sauce.

Ingredients you will need

Alfredo Sauce

Garlic Butter

Whole Chicken

Sauce

Dough

Equipment you will use

Pizza Stone

Bake in preheated oven for 20 minutes, or until bottom crust is lightly browned.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove from oven and let set for 2 to 3 minutes before cutting.

Equipment you will use

Oven

Equipment

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Monsanto Il Poggio Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.

Castello di Monsanto Il Poggio Chianti Classico Riserva

Born in the vineyard “Il Poggio” (5.5 Ha, 310 metres a.s.l.) from which in 1962, it took its name: it is the first Chianti Classico Cru. Made of 90% Sangiovese and from 7% Canaiolo and 3% Colorino, it ages for 20 months in French oak barrels. Today it represents the most prestigious product of the company, appreciated all over the world. It is produced only in the best vintages. The company has chosen to keep a considerable quantity of bottles of this wine in the cellar being the permanent archives, able to tell the history of Castello di Monsanto