I have been dying to make pizza using an alfredo sauce for quite some time now. Tonight’s pizza slightly deviated from the original vision I had for the pizza. I decided to add sun-dried tomato paste at the last-minute. I have leftover paste from the Pepperoni Pasta I made last weekend. And since I wasn’t quite sure what else I would use the paste for, it went into the alfredo sauce.
ingredients.
- 1/3 recipe for light whole wheat bread (or any other pizza crust recipe — store-bought is fine, too)
- cornmeal
- olive oil
- salt and pepper to taste
- one recipe of Sun-Dried Tomato Alfredo Sauce
- 6 oz boneless, skinless chicken, trimmed of fat and cut into 1-inch pieces
- 7 oz fontina cheese, shredded
- 5 oz mozzarella cheese, shredded
- 4 oz fresh mozzarella cheese, sliced
- 6 oz mushrooms, washed and sliced
- 3 oz spinach, washed and de-stemmed
- 2 oz fresh grated parmesan cheese
directions.
- Remove the pizza dough from the refrigerator and let sit at room temperature for 20 minutes. Meanwhile, preheat the oven to 425 degrees and sprinkle a 16-inch round pizza pan with cornmeal. Prepare the Sun-Dried Tomato Alfredo Sauce.
- Using an ample amount of flour, begin to stretch the dough out into as large of a circle as possible. Place on the pizza sheet and work the dough at the edges using the heel of your hand to press and stretch toward the edge of the sheet. This will take a few minutes.
- Once the crust is stretched all the way to the edge of the pan, sprinkle with olive oil and rub the olive oil over the surface of the crust. Sprinkle with salt and pepper.
- Spread 2/3 of the sauce evenly over the pizza crust. Layer with spinach, shredded cheeses, chicken, mushrooms, remaining alfredo sauce, sliced mozzarella and parmesan cheese.
- Bake for 30 minutes or until the cheese begins to brown on top. Let stand five minutes before cutting.
The smell of garlic wafted through the air as I was cooking the alfredo sauce and I just knew this recipe was going to be amazing. (I love garlic — especially the smell. Garlic + alfredo sauce = the best pasta sauce around.)
This pizza took quite a bit of time to make, since everything was from scratch. However, it was well worth it. The crust turned out slightly soggy, which is always disappointing; however, Sis and I reasoned that when we reheat the pizza, the crust will get crispy, not burnt.
Dad flies in on Tuesday for a few weeks of fun in the Portland … rain. This is a dish we’ll definitely have to make again when he arrives.
Recipe rating:
Food Snob 