Homemade chicken alfredo pizza

I made dinner one night in Kalamazoo for my friend Diana.  Diana is allergic to gluten, tomatoes, seafood and chocolate.  So making dinner required being creative.  I bought gluten-free pizza crusts and made my chicken alfredo pizza and some garlic bread I found on tasty kitchen.

First I made mine and TJ's dough.

Add 5 teaspoons of yeast to warm water.

Add flour to the water/yeast mixture.  

knead your dough until it's elastic.  Add flour as needed.

Add dough to an oiled bowl and coat the dough.  Cover with plastic wrap and let sit in a warm place till doubled in size.  I set mine on a burner and put the oven on to 200*F for 30-45 minutes. 

It doubled.  

Punch down and knead again.

Spread out your dough onto pizza pans.  Apply toppings, and bake.





To make the toppings:

Thaw chicken.  I thawed mine in the microwave, so it partially cooked.  Oops!

Pile seasonings on a plate, add chicken, flip to coat evenly.

Seasoned raw chicken.

Grill chicken.

When grilled, cut into bite sized pieces.

Alfredo Sauce:

Melt more butter and cook some garlic in it.

Add in cubed cream cheese and stir until melted.

Add in milk and parmesan cheese and whisk till smooth.

Get your dough's ready, including the GF pizza crusts. Use two crusts for pizza and two crusts for the garlic bread.  For the homemade crusts, use one for pizza and one for the garlic bread.

For the garlic bread melt some butter (not fully, have it still be thick) and put some garlic in it.  Smear it on the crusts.

Sprinkle with mozzerella and parmesan cheeses.

Assemble the pizzas:

Sprinkle bacon over the alfredo sauce you smeared on the pizza crusts.

Sprinkle chicken on top of the bacon thats on top of the alfredo sauce on the pizza crusts.

Sprinkle on more mozzerella cheese.

Stick the gluten free pizza's in the oven for the time and temperature recommended on the packaging.

When done, bump up the heat to 500*F.

Put in the non GF pizza and garlic bread in for 10-15 minutes.  Mine got a bit over done, so next time I'd do more like 12 minutes....




Sadly, I don't have pictures of the finished products, but I can tell you that my friend D appreciated dinner and the leftovers so she could eat the next night.  And I can tell you that the regular stuff was good also.  And that the garlic bread was nommy :)


Alfredo sauce
chicken, cut up
1 tomato diced
cheese (your choice on what types)
Bacon bits

To make the chicken:

Take 6 chicken tenders, thawed.  Pull out your grill (I use a George foreman, much easier.).  Mix 1 part basil, 1 part oregano, 1 part garlic powder, and 1/2 part bacon salt into a bowl. Dredge the chicken through the rub and place it on the grill.  Press it down with your finger or a fork.  Flip the chicken when needed.  When done, put on a plate, cut into bite size chunks, and let cool in the fridge.

To make the alfredo sauce:  

3 tbsp. unsalted butter
3 cloves garlic, finely minced
1/2 package cream cheese, softened and cut into 1/2-inch cubes
1 cup milk
1/2 to 1 cup of grated parmesan cheese
ground black pepper, to taste
salt, to taste


Melt butter in a saucepan. Add the garlic and cook for a few minutes. Add the cream cheese, stirring with a whisk until smooth. Add milk, a little at a time, whisking until smooth. Stir in Parmesan cheese and pepper.  Season with salt, if needed. Remove from heat when sauce reaches desired consistency.   Sauce will thicken quickly.

 To make the dough:

1 1/4 c. warm water
1 tsp. salt
vegetable oils or olive oil
3 1/2 to 4 c. sifted flour
2 packages dry yeasts (5 tsp if using it in a jar)

Add yeast and warm water into a medium bowl, and stir until yeast dissolves.
Add 2 cups of flour and 1 tsp salt to the bowl and stir till combined.  Add another 1.5 to 2 cups of flour and blend until you can't stir it easily with a spoon.  Dump dough out onto a floured counter and knead for 10-15 minutes or until dough is smooth and elastic.  PLace dough into another bowl that has oil in it.  Flip the dough around till its covered in oil.  Place in a warm spot for about 45 minutes, or until dough doubles in size.

Once doubled in size, dump the dough back onto the floured surface and punch it down, getting rid of any bubbles. Divide the dough in half and let it rest a few minutes.
Work each half of dough into a rough circle.  I'm odd, though, and don't like to use circles.  I use rectangles with half circles attached.

Put your crusts on the oiled pizza pans. Load on your toppings, starting with the alfredo sauce and bacon and ending with cheese. Pop it in the oven for 15-20 minutes.


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