Fire up that inkjet, I promise this recipe will please. You’ll see some of my shortcuts which make this meal a bit more convenient, but still provide a strong base for an impressive pie.Ingredients(dough):
Double Batch of Pizza Dough (I use a simple bread machine recipe with the following mods.) Add-ins:
1 T. Garlic Powder
1 T. Oregano
If you don’t have or wish to use a breadh machine, just follow the recipe anyhow and beat the heck out of the dough ball, before letting it rise, covered, in a warm spot…perhaps on top of the stove as you preheat your oven. By the way, Preheat your oven to 500F.
Toppings:
2 Boneless Skinless Chicken Breasts
1/2 C. Freshly Chopped Parsley
1/2 C. Freshly Chopped Green Onions
1 Bulb of Garlic, Smashed and Peeled
1 Jar of Store-bought Alfredo Sauce
8 Oz. “Italian Blend” Shredded Cheese
Olive Oil
Salt and Pepper to taste
Before your bread machine finishes, toss the frozen chicken into the microwave and zap it up for a good long while. Don’t be afraid to cook the chicken. You’re going to toss it in a saute pan later, so might as well save some time by MOSTLY cooking your chicken in the microwave. But ultimately, your preference.When your dough has finished rising, turn it out onto a floured counter or board and flatten by hand. Depending on how resistant the dough is, I may continue to flatten by hand or turn to the rolling pin. Wipe some olive oil on your favorite pizza pan, and dust with cornmeal for that “restaurant feel.” Not essential, but a nice touch. Brush the top of your dough with a light coating of olive oil. Set aside.Dice your chicken, and discard any tendon or gristly bits. Check for doneness. Saute the garlic, onions, and parsley in some olive oil. Once the garlic cloves start to brown, toss in the chicken. Time it by “feel.” if the chicken was thoroughly cooked in the Nuke, then you are essentially just adding a bit of browning to it. You might also want to toss the chicken broth that cooked out in the microwave in your saute pan. Salt and pepper to taste. Once it all is tossed well, set aside.Drizzle, then spread the alfredo sauce across your crust. Spread the chicken mixture evenly across the crust and top with cheese. I prefer another drizzle of olive oil on top of it all.Bake this bad boy until the cheese begins to brown and the crust is good and finished!Enjoy with some crushed red pepper and a beverage of your choice!
Eric Nentrup 