Tasty Tuesday – Chicken Alfredo Pizza

I promise that one of these days I’m going to post a recipe for a healthy meal, but it isn’t gonna be today! We haven’t had this pizza in awhile now, and decided to treat ourselves to it rather than eating out. There really isn’t any specific list of ingredients since I know everyone likes their pizza differently, but these are the directions for the most basic version. 

Chicken Alfredo Pizza

You’ll need: 
(I really do just wing it. Amounts should be based on the size of your crust and your tastes.)

~pizza crust – I use the Pillsbury in a tube, but you can get fresh from a pizza shop or whatever you choose. 
~alfredo sauce – About 3/4-1 cup. My homemade version is below.
~cooked chicken – It can be cubes, strips, ready bought, whatever you like. I chop up a chicken breast and saute it in a frying pan. (1 lg chicken breast)
~shredded mozzarella
~butter – melted (3 T.-ish)
~garlic – you can use smashed cloves and add them to the butter during melting, mince it, or use powder. I use powder just to be quick. (2 cloves)

Roll out your crust onto a cookie sheet (or stone if you swear by those) and brush the edges with the melted butter. If you didn’t add the garlic to the butter sprinkle it over the entire crust now. Spread the alfredo the same as you would tomato sauce and top with the cooked chicken. If you are shooting for a “lite” version you could stop there and bake it, but I never can! Sprinkle with a thin layer of mozzarella (a little goes a long way!) and finish off with a few dashes of thyme. Now bake per the crust’s directions.  

If you don’t care for thyme, just leave it off and add something you like. I just feel it adds that missing something. (oregano, basil, pepper flakes, whatever!) It is very easy to customize just like any pizza! Ant likes to add bbq sauce to his, but we have added mushrooms, spinach, sun-dried tomatoes, bacon (so bad…I know!) and tons of other things. Go ahead and make it your own.

**Please note**
You would think that this will come out pretty salty because of all that cheese, but sometimes it is actually lacking. Taste it for yourself and then add salt after baking if needed. Things can vary quite a bit depending on your ingredients.

Homemade Alfredo

This is something I make almost every week and save in a jar in the fridge. I have made it so many times that I just kinda throw everything together and add more until it seems right. These directions are based on my best guesses about how much of everything I use, so please don’t be surprised if you need to add a splash more cream, a bit more cheese, or what not. 

This should make about 4 servings:

Heat 1 cup of cream and a Tablespoon of butter in a sauce pan until hot but not quite boiling. (It needs to be able to melt the cheese or it will all stick to the bottom of the pan.) Add 1 cup of good quality parmesan cheese (Using Kraft will not work!) a handful at a time while stirring. If you feel it clumping stir a bit before adding more and check that your heat is high enough. Continue until all the cheese is added and thoroughly mixed in, then turn the heat way down and let it set to thicken. Now is the time to taste test and see if it needs more cream or cheese. You can also add a little garlic powder. If it seems runny but tastes good then you did it right. If it feels grainy then you added the cheese too fast or your heat was too low. Turn up the heat and keep stirring, but some will still stick to the bottom. 

♥Momma Tart

Running Tally:
#54 – Chicken Alfredo Pizza

****Super Hooray for breaking 100 page views today and also getting my very first comment!! (Hey, the little things make me happy!)****

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