Homemade Chicken Alfredo Pizzas

Name: Homemade Chicken Alfredo Pizzas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters chopped fresh baby spinach; 2 Tbsps butter; 710 milliliters cubed cooked chicken breasts; 2 Tbsps cornmeal; 1 teaspoon dried parsley flakes; 5 teaspoons all-purpose flour; 2 garlic cloves, minced; 118 milliliters shredded Italian cheese blend; 1 teaspoon Italian seasoning; 355 milliliters 2% milk; 1 Tbsp olive oil; 454 grams cups shredded part-skim mozzarella cheese; 0 teaspoons pepper; 2 teaspoons salt, divided; 1 teaspoon sugar; 2 larges tomatoes, chopped; 237 milliliters warm water (120° to 130°); 7 grams package quick-rise yeast

Homemade Chicken Alfredo Pizzas might be If you have baby spinach, parsley flakes, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Mediterranean cuisine. Homemade Mini Bagel Pizzas, Homemade Whole Wheat Pita Pizzas, and Mini Kaiser Roll Pizzas with Homemade Sauce are very similar to this recipe.

Instructions

In a large bowl, dissolve yeast in warm water.

Ingredients you will need

Water

Yeast

Equipment you will use

Bowl

Add the sugar, 1/2 teaspoon salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Ingredients you will need

Dough

All Purpose Flour

Sugar

Salt

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.

Sprinkle cornmeal over two 12-in. pizza pans coated with cooking spray. Divide dough in half. On a floured surface, roll each portion into a 13-in. circle.

Ingredients you will need

Cooking Spray

Cornmeal

Dough

Roll

Transfer to prepared pans. Build up edges slightly. Prick dough thoroughly with a fork; brush with oil.

Ingredients you will need

Dough

Cooking Oil

Bake at 425° for 5-8 minutes or until edges are lightly browned.

Equipment you will use

Oven

In a small saucepan, saute garlic in butter until tender. Stir in the parsley, pepper and remaining salt.

Ingredients you will need

Parsley

Butter

Garlic

Pepper

Salt

Equipment you will use

Sauce Pan

Combine flour and milk until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

Ingredients you will need

All Purpose Flour

Milk

Equipment you will use

Frying Pan

Spread over crusts; top with chicken, tomatoes, spinach, cheeses and Italian seasoning.

Ingredients you will need

Italian Seasoning

Tomato

Whole Chicken

Spinach

Spread

Bake 10-12 minutes longer or until crusts are lightly browned and cheeses are melted.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

473milliliters

chopped fresh baby spinach 2Tbsps

butter 710milliliters

cubed cooked chicken breasts 2Tbsps

cornmeal 1teaspoon

dried parsley flakes 5teaspoons

all-purpose flour 2

garlic cloves, minced 118milliliters

shredded Italian cheese blend 1teaspoon

Italian seasoning 355milliliters

2% milk 1Tbsp

olive oil 454grams

cups shredded part-skim mozzarella cheese 0teaspoons

pepper 2teaspoons

salt, divided 1teaspoon

sugar 2larges

tomatoes, chopped 237milliliters

warm water (120° to 130°)7grams

package quick-rise yeast

Recommended wine: Sangiovese, Shiraz, Barbera Wine

Sangiovese, Shiraz, and Barbera Wine are great choices for Pizza. The best wine for pizza depends on the toppings! Red sauce pizza will call for a red wine with some acidity, such as a barberan or sangiovese. Add pepperoni or sausage and you can go bolder with a syrah. You could try Tenuta di Nozzole Chianti Classico Riserva ( half-bottle). Reviewers quite like it with a 5 out of 5 star rating and a price of about 14 dollars per bottle.

Tenuta di Nozzole Chianti Classico Riserva ( half-bottle)

Crisp, ripe, red berry and cherry aromas are shaped by vibrant, fresh acidity. In the mouth, flavors show classic Sangiovese notes of earth, mushrooms and leather, with a backbone of firm yet elegant tannins. Pairs well with meats and meat pasta sauces, poultry and hard cheeses.