Alfredo Chicken Pizza Recipe
- cook TIME 1 hr 3 mins
- prep TIME 7 mins
- total TIME 1 hr 10 mins
Ingredients (19)
- 12 oz skinless boneless chicken breast
- 3 oz mozzarella cheese shredded
- 0.5 oz shredded parmesan cheese
- 1 1/4 cups all-purpose flour divided
- 3/4 cup whole milk
- 2 oz spinach sliced
- 1 oz red onion sliced
- 0.5 oz pan-fried bacon
- 2 tbsp olive oil divided
- 1/2 cup warm water
- 1 1/2 tsp active dry yeast
- 2 tbsp heavy cream
- 1 tbsp garlic minced
- 1/2 tsp paprika
- 1/2 tbsp Italian seasoning
- 1/2 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cups scallion chopped
INSTRUCTIONS
Prep:
Place the spinach bunch on the cutting board. Trim off and discard the thick stems. Slice the spinach leaves crosswise into small pieces, about 2-inch long.
Cut off the stem end and the root end, then peel away the skin of the red onion. Slice the peeled onion in half lengthwise. Lay each half flat on the chopping board, then slice it crosswise into thin strips.
Finely mince the garlic.
Trim away the tips and ends of the scallions. Bunch them together and finely chop.
Cook:
Activate the yeast: In a large mixing bowl, add 1/2 cup warm water and 1 1/2 tsp active dry yeast. Mix well with a wooden spoon. Tightly cover the bowl with plastic wrap, then place it in a warm area (between 95°F and 120°F) for 5 minutes.
Add the all-purpose and sugar: Leave out 3 tbsp of all-purpose flour for later use. Add the remaining flour and 1/2 tbsp sugar to the activated yeast, then mix and mold the mixture by hand. Cover the bowl tightly with plastic wrap and let it rest in a warm area (between 95°F and 120°F) for 30 minutes.
Marinate the chicken breasts: On a large platter, add 12 oz skinless, boneless chicken breast and 1/2 tsp paprika. Gently rub the paprika onto both sides of the chicken breasts.
Pan-sear the well-seasoned chicken breasts: Place a large non-stick pan over medium heat. Add 1 tbsp olive oil and the seasoned chicken breasts to the pan. Sear the chicken breasts for 5 minutes. Remove the chicken breasts from the heat and set them aside to cool.
Cook the spinach: Add 2 oz sliced spinach to the same pan. Stir to cook for 2 minutes, then remove them from the heat.
Sauté the garlic: Add 1 tbsp olive oil and 1 tbsp minced garlic to the non-stick pan. Sauté the garlic until fragrant for 30 seconds. Stir in 1 tbsp all-purpose flour, then mix well for another 30 seconds.
Make the white sauce: In the same pan, add 3/4 cup whole milk, 2 tbsp heavy cream, 1/2 tbsp Italian seasoning, and 1/2 tsp salt. Stir occasionally for 3 minutes.
Cube the pan-seared chicken breast: Slice the cooked chicken breasts lengthwise into 1-inch thick strips, then cut those strips crosswise into 1-inch thick cubes.
Shape and prick holes in the crust: Sprinkle 2 tbsp all-purpose flour onto a baking tray lined with parchment paper. Place the pre-made dough onto the tray center, then roll it into a 2mm-thick round. Fold an inch of the edges towards the center. With a fork, poke small holes into the crust surface to prevent it from bubbling up.
Bake the pizza crust: Preheat the oven to 475°F. Bake the pizza crust in the oven for 7 minutes. Remove the crust from the oven.
Add the sauce and the toppings: Spread the white sauce evenly onto the crust's surface. Atop, arrange the pan-seared chicken cubes, cooked spinach, 1 oz sliced red onion, 0.5 oz pan-fried bacon, 3 oz shredded mozzarella cheese, 0.5 oz shredded parmesan cheese, 1/4 cups scallion, then sprinkle on 1/2 tsp black pepper.
Bake the Alfredo chicken pizza: Preheat the oven to 400°F, then bake the pizza for 7 minutes.
Serve: Remove the pizza from the oven. With a sharp pizza cutter, cut the Alfredo chicken pizza into pieces. Enjoy!
