My family loves pizza but sometimes I want to change it up a little. So how about tossing out that traditional red sauce and replace it with a creamy silky alfredo??? YES PLEASE! And while we’re at it, let’s top it with some sauteed goodies!
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I first came to find this style of pizza while out shopping in Mobile, AL. We stopped in at a little place we had never been and when I saw this pizza on the menu I just had to try it! After devouring theirs, I knew I had to get home and recreate that deliciousness!! And I must say it turned out pretty amazing!
So first comes the base, what are you going to put all that goodness on? When it comes to the dough, use your preference of homemade or store bought. Making the dough yourself might sound intimidating but if you have a good mixer, it is unbelievably easy! Just keep in mind that if you choose to make your own dough, you need to allow a little more than an hour for this process. And even though I prefer homemade, I have to say that if you want a perfectly round pizza don’t call me, call Domino’s! Just a little tip about the dough, to help with the ‘air bubbles’, poke the dough with a fork. You may still end up with some, but not as many. NOTE: This dough is roughly 12″.
I’ve tried this recipe a few different ways and I’ve come to really enjoy it with some roasted garlic puree added to the alfredo sauce. I love the depth of flavor this addition has. Of course it can be made with just a traditional alfredo sauce but I guarantee the roasted garlic is going to elevate the experience!
Using a large non-stick skillet, bring the heavy cream and butter to a light simmer. Slowly whisk in small portions of the parmesan cheese and allow to melt. Once all the cheese has been incorporated into the sauce, add the nutmeg, salt and pepper. Allow the sauce to simmer for 10-15 minutes until it’s thick enough to coat the back of your spoon. NOTE: When adding salt, be mindful that other components will be salted as well.
There are a lot of components to this dish but the outcome is worth the effort, trust me! The trick is to have the right equipment to get the job done as easily as possible. A nice size griddle can eliminate the need for multiple pans, allow food to get cooked at the same time and utilize the natural oils that come from your meats. And yes, I’m referring to the bacon fat!!! What you use for toppings is really up to you but I love the combination of pan seared chicken, onion, mushrooms and BACON!
Okay, so one chicken breast cut in half is enough meat for 4 pizzas. I cut the chicken in 1/2 lengthwise anytime I cook breast so that the entire piece is the same thickness to cook more evenly. 2 strips of bacon is good for 2-3 pizzas depending on your preference. The mushrooms and onions shown are only 1 pizza portion (I’m the only mushroom eater in the house right now). They cook down a good bit so even though it looks like a lot, it’s not going to end that way. Keep in mind that you want to season the toppings as they cook. I add salt and pepper to the mushrooms and onions as well as seasoning the chicken with either a cajun seasoning blend or any other all purpose seasoning blend. If you’re looking for a salt-free blend, check out the Mrs. Dash Table Blend. It adds a punch of flavor without the sodium! NICE!
Now, let’s put this baby together! If you’re using a metal round pan, dust a small amount of flour before placing your dough. This will help it from sticking. I normally use a cooking stone. I prefer using these because there’s no need for flour or oil to keep the pizza from sticking.
Before adding the toppings, pinch the edges of the dough to help make a ‘wall’ so that the sauce or cheese doesn’t spill out.
At this point, place the dough in a preheated 450˚ oven and pre-cook the dough for 3 minutes then start assembling your pizza. Start by placing about 1/2 cup of the roasted garlic alfredo sauce in the center. Using the back of a spoon, spread the sauce to 1″ from the edge of the dough adding more if desired. My first topping is the cheese. You ever bite into a pizza and have all the toppings come off? By putting the cheese on the bottom, this helps prevent that from happening. (How much you add of these toppings is completely your preference.) Next I top with chicken, the mushrooms and onions and the crumbled bacon. At this point I also sprinkle some red pepper flakes because well … I like it hot! LIGHTLY brush the outer edge of the dough with olive oil or melted butter, this helps crisp the dough.
Place on the middle rack of your oven and cook at 450˚ for 12-14 minutes. Once you see the cheese bubbly and the crust to your liking, it’s done. Carefully remove from the oven and let it sit for about 5 minutes before you cut into it with a good sharp pizza cutter.
Roasted Garlic Alfredo & Chicken Pizza
Ingredients
- 1 12" Pizza dough store bought or homemade
Roasted Garlic Alfredo Sauce
- 6 Tbsp unsalted real butter
- 2 cups heavy cream
- 2 cups freshly shredded parmesan cheese
- ¼ tsp nutmeg
- 2 Tbsp roasted garlic puree "see recipe"
- Salt and pepper to taste divided
Pizza Toppings
- cajun seasoning blend for chicken, to taste
- ½ cup cooked chicken breast cut in thin strips
- 1 strip bacon crumbled
- 1 cup red onion rings ¼" – ½" thick
- 1 cup mushrooms sliced
- 8 oz mozzarella freshly shredded
- red pepper flakes optional
- olive oil for brushing dough
Instructions
- If using homemade pizza dough, prepare dough, allowing time to rise and then roll out.
Roasted Garlic Alfredo Sauce
- In a heavy skillet over medium heat, add heavy cream and melt butter then allow to come to a light simmer. Reduce heat to low.
- Slowly add freshly shredded parmesan cheese and stir frequently till completely melted.
- Whisk in approximately 2 Tbsp roasted garlic puree. Allow to return to a simmer.
- Add nutmeg, salt, and pepper then continue to simmer for 10-15 minutes to allow flavors to develop and sauce to thicken.
- NOTE: Store any unused sauce in an airtight container in your refrigerator for up to 3-4 days.
Pizza toppings
- Season chicken breast with your favorite cajun or regular seasoning blend and cook until no longer pink. Slice in thin bite size strips.
- Cook bacon to your liking, let cool and chop. Do not cook the bacon until too crispy as it will continue to cook in the oven.
- Season onions and mushrooms with salt and pepper then saute until tender in bacon drippings for maximum flavor.
Assemble Pizza
- Place dough on either a round metal cooking pan or (seasononed) stone. Pinch the edges of the dough and LIGHTLY brush edges with olive oil if desired.
- Place dough in preheated 450° oven for 3 minutes then remove to assemble toppings.
- Pour ½ cup of roasted garlic alfredo sauce onto the center of the dough. With the back of a large spoon, spread the sauce in a circular motion to 1" from edge of dough.
- Cover sauce with freshly shredded mozzarella cheese.
- Add toppings to your liking and sprinkle red pepper flakes (optional).
- Place pizza on the middle rack in your oven.
- Homemade dough cook time: 12-14 minutes.
- Store bought/pre-cooked dough cook time: 6-8 minutes.
- Remove from oven and let sit for 5 minutes before cutting.
I want this when you come back for a visit. Looks delish!!!!!
Yes ma’am!