In order to curb our habits of eating out or ordering in, I try to plan some of our favorite foods to help prevent it from happening. We have pizza about once every two weeks and I love playing around with different toppings. This dinner comes together pretty quickly with the Quick-Rise Pizza Dough. It only takes about an hour to make and rise, while the dough is rising, I made a homemade alfredo sauce. I baked the chicken earlier that day, so it just needed to be sliced, you could also use a rotisserie chicken for this.
This pizza had quite the kick from the red pepper flakes, so if you aren’t a fan of spicy, I would recommend cutting it in half or out completely. We love spicy, so it wasn’t a problem for us, I just wanted to give everyone else a fair warning! If you like spinach, broccoli, or grape tomatoes in your fettuccine chicken alfredo, it would be a great addition, just add a little bit! Not everyone I was serving liked all of those ingredients, so I just served a big side salad, where you could pick your own toppings!
Source: The Food Network, The Neeley’s
1 Chicken Breast, boneless and skinless
Kosher Salt and Freshly Ground Black Pepper
2 tablespoons of Butter
1 clove of Garlic, minced
1 teaspoon of Red Pepper Flakes
1 tablespoon of Flour, plus more for rolling out the dough
1 cup of Heavy Cream
1/4 cup of Parmesan Cheese, grated
1 batch of Pizza Dough, homemade or store-bought
1 cup of Mozzarella, grated
Olive Oil, for brushing the crust
First, pre-heat your oven to 375 degrees. Sprinkle the chicken breast with salt and pepper, liberally. Bake for 30-35 minutes. Place your pizza stone in the oven with the chicken baking. When chicken is done, remove from oven and set aside. Leave the stone in the oven.
While your chicken is baking, in a medium saucepan, melt the butter over medium heat. Add the garlic and red pepper flakes and cook until fragrant, 30 seconds-1 minute. Add the flour and cook for 1 and half minutes, whisk in the cream. Reduce the heat to low and simmer until thickened about 3 minutes. Stir in the parmesan cheese and season lightly with salt and pepper. Set aside.
Now, put some flour on your work space and roll out the dough to a 13 inch diameter. Carefully remove the stone from the oven and place the dough on top of the stone. Ladle the sauce on the dough leaving about 1/2 inch along the edges, top with chicken and mozzarella. Brush the edge of the crust with olive oil and season with salt and pepper.
Put the pizza stone back in the oven and bake for 20-25 minutes, until crisp and golden.
The Barbee Housewife