Chicken Alfredo Pizza

Julie Winter’s Pizza Dough Recipe

1 tbsp yeast

1 tbsp sugar

1 tbsp oil

1 tsp salt

2/3 C warm water

2 C flour

In a large bowl mix yeast in water (a little hotter than lukewarm). Mix in sugar, oil, and salt. Add first cup of flour and stir slowly. Add remaining flour until the dough is slightly sticky but does not stick to your fingers. Depending on the temperature of your house you might need to use less flour than called for. Knead dough on a lightly floured surface for 4 to 6 minutes. Place dough in a lightly oiled bowl and turn to coat. Cover with a towel and let rise for 30 to 45 minutes. When ready the dough should be double in size. Punch the dough down and let rest for a couple of minutes. Spread out evenly on a greased pizza pan, stone or cookie sheet. Add sauce, cheese, and anything thing else you want to put on top. Cook at 400 degrees for approximately 15 minutes. It may need a little more time depending on how many toppings you add. When done, the crust will be golden brown.

This dough makes great breadsticks. When you make breadsticks with this recipe shape as desired and place on greased cookie sheet. Check after 10 minutes for doneness. I like to add butter, Parmesan cheese, and salt, right when they come out of the oven. Place on wire rack to cool.

Chicken Alfredo Pizza

4 chicken tenders

½ jar Bertolli alfredo sauce

1 tsp olive oil

1 clove garlic

4 bacon strips, cooked and crumbled

½ lemon

¼ C parmesan cheese

Salt and pepper to taste

2 C mozzarella cheese

1 C spinach

¼ C artichoke hearts chopped

1 tbsp fresh basil chopped

2 Roma tomatoes, sliced

1 Pizza Dough (see separate recipe)

Salt and pepper the chicken tenders and cook until done. Dice the chicken, squeeze lemon juice on to chicken. In the same pan, heat oil on medium heat and add garlic. Cook for 30 seconds and add alfredo sauce. Stir in Parmesan cheese and salt and pepper to taste. Spread pizza dough evenly onto greased pan. Spread alfredo sauce evenly over dough. Add half of the cheese. Add spinach, artichoke hearts, basil, Roma tomatoes, and remaining cheese. Cook at 400 for approximately 20 minutes. It may need a little more time depending on how many toppings you add. When done, the crust will be golden brown.