Chicken Alfredo Pizza Recipes

Steps:

• Place all ingrediants for the dough into the bread maker, starting with liquids. Set on the Dough setting, and let it go. Once it's finished turn out onto lightly greased Pizza Pan. (This recipe makes one 16 inch Pizza).
• Melt the butter for the sauce in a small saucepan on low heat. Once melted add in the garlic and simmer until brown. Add in Cream, stir with a whisk until butter and cream no longer separate. Stir in the cheese and spices until all cheese is melted. Continue to cook on low heat for about 10-15 minutes.
• Spread desired amount of sauce on the dough. Sprinkle the Cheese on top of the sauce, then add the diced chicken on top of that.
• Preheat oven to 350 degrees. Bake about 6 minutes, then sprinkle on the green onion. Cook another 6-8 minutes until crust is golden and cheese is melted and slightly browned on the edge. Let it cool a minute, cut and serve.

Steps:

• Preheat oven to 350.
• Roll dough onto 12" pizza pan and bake 10 minutes.
• Spread alfredo sauce on dough.
• Layer chicken over sauce.
• Sprinkle onions and mushrooms over chicken.
• Spread on broccoli and cauliflower.
• Spread cheese over top.
• Bake 15 minutes.

Steps:

• Place bread shell crust on an ungreased 12-in. pizza pan. Spread with Alfredo sauce.
• Sprinkle with Parmesan cheese, Italian seasoning, garlic powder, 1/2 cup pizza blend cheese, green pepper, onion, mushrooms, cubed chicken and remaining cheese.
• Bake, uncovered, at 450° for 8-10 minutes or until cheese is melted.

Steps:

• Preheat the oven to 400 degrees F.
• Put the Alfredo sauce in a pot over medium-low heat and let it come to a simmer. Add the spinach and stir until just wilted; turn off the heat.
• On each toasted muffin half, spread 1/4 cup Alfredo sauce, a sprinkle of Italian seasoning, a portion of the chicken and some mozzarella. Bake on a baking sheet until the cheese is melted, about 5 minutes. Serve warm.

Steps:

• Heat oven to 400 degrees F. Grease 15x10-inch or larger dark or nonstick cookie sheet with shortening. Unroll dough onto cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Bake 7 minutes. Remove from oven.
• Spread sauce over warm crust. Top with chicken, bell pepper and cheese.
• Bake 6 to 10 minutes or until cheese is melted and crust is golden brown.
• If you prefer, refrigerated Alfredo sauce can be substituted. You can find it in the dairy case, next to the fresh pasta.

Steps:

• Preheat the oven to 375 degrees F. Adjust racks to the middle of the oven. Put pizza stone in the oven to preheat while you begin the sauce.
• Preheat a grill pan over medium heat.
• Season the chicken with salt and pepper, to taste. Put the chicken on the grill pan and grill until cooked through. Remove to a cutting board and dice. Set aside.
• Melt the butter in a medium-sized saucepan over medium heat. Add the garlic and red pepper flakes and cook until fragrant. Add the flour and cook until light blonde in color. Whisk in the cream, reduce the heat to low, and let simmer until thickened, about 2 minutes. Stir in Parmesan and season lightly with salt and pepper, to taste.
• Flour your work surface and roll the pizza dough into a 13-inch diameter. Carefully remove the pizza stone from the oven and put the dough on top. Ladle the sauce to cover the bottom of the pizza. Evenly top with the baby spinach, grape tomatoes, grilled chicken and the mozzarella. Brush the edge of the crust with olive oil and season with salt and pepper, to taste. Bake the pizza until crisp and golden, about 25 minutes. Remove from oven and immediately top with another handful of spinach. Slice and serve.

Steps:

• Roll dough out thin; put on lightly greased cookie sheet and prick holes all over to minimize bubbling.
• Prebake the pizza dough at 425°F for 5-7 minutes, remove from oven.
• Spread alfredo sauce to within 1" of edges.
• Top with chicken, spinach, onion, feta and olives, then mozzarella and parmesan last.
• If you like you can brush some olive oil around the edges of the crust.
• Return to oven and bake at 425°F for 10-12 minutes or until done and bottom is browned.
• Remove from oven and let stand a few minutes before slicing.
• Delicious and even better warmed up the next day; I have also added mushrooms when I had them on hand.

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• In small skillet, heat oil while cutting up chicken breast into small pieces. Then, saute chicken in oil, and season with salt, minced garlic and dried basil. When chicken is fully cooked and no longer pink, remove from skillet and saute sliced mushrooms in oil; season mushrooms with minced garlic and seasoned salt as well.
• Top each pizza crust with the Alfredo sauce; about 1/4 to 1/2 half cup of sauce per crust, making sure to spread all the way to the edges. Sprinkle with dried basil. Then add chopped spinach and mozzarella, followed by the sauteed chicken and mushrooms.
• Bake 7-10 minutes or until cheese is melted and crust is slightly crispy.
• For additional options, you can top pizza with small pieces of bacon.

Steps:

• To Make Sauce: Melt butter in a small saucepan over medium heat. Blend in salt, pepper and flour, then stir in the milk and Romano cheese. Simmer, stirring constantly, until thickened. Remove from heat, cover and set aside.
• To Make the Garlic Butter: Melt the butter in a small saucepan over medium heat. Blend in the garlic, rosemary, and salt. Cook, stirring constantly, until garlic is tender but not browned. Remove from heat, cover and set aside.
• To Make the Dough: Pour the warm water into a small bowl and stir in the yeast until dissolved. Allow to rest until yeast foams, about 5 minutes. Mix the vegetable oil, sugar, salt, rosemary, and garlic powder together in a mixing bowl. Stir in the yeast mixture, and gradually stir in the flour. Gather into a loose ball and knead until a smooth ball forms. Cover, and let rest 1/2 hour.
• Preheat oven to 400 degrees F (200 degrees C). Season the roasted chicken with rosemary, thyme, poultry seasoning, garlic powder and salt. Chop or shred and reserve.
• To Assemble the Pizza: Spread dough out on prepared pizza stone. Top with cooled garlic butter, covering entire crust. Next spread with Alfredo Sauce (if necessary, warm to spreading consistency), leaving crust edges. Top with chicken, turning to coat with sauce.
• Bake in preheated oven for 20 minutes, or until bottom crust is lightly browned. Remove from oven and let set for 2 to 3 minutes before cutting.

Steps:

• In a small bowl, combine 2 tablespoons salad dressing mix, water, vinegar and oil. (Save remaining marinade mix for another use). , Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade. , Drain and discard marinade from chicken. Grill chicken, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade. Cool. Cube chicken and set aside. , Place bread shell crust on an ungreased 12-in. pizza pan. Spread with Alfredo sauce. Sprinkle with the Parmesan cheese, Italian seasoning, garlic powder, 1/2 cup pizza blend cheese, green pepper, onion, mushrooms, cubed chicken and remaining cheese. , Bake, uncovered, at 450° for 8-10 minutes or until cheese is melted.

Steps:

• Place the flour, egg and panko breadcrumbs into 3 separate medium shallow bowls. Season the flour, eggs and panko breadcrumbs with salt and pepper. Sprinkle the chicken with salt and pepper. Coat the chicken in flour, then dip into the egg, letting the excess drip back into the bowl. Coat the chicken in panko.
• Pour 1/4 inch of canola oil into a medium skillet and heat over medium-high heat. When the oil starts to shimmer, add a few panko breadcrumbs to the oil; if the breadcrumbs immediately start to bubble and brown, then the oil is ready to fry in. Add the chicken and cook until golden brown and cooked through, 3 to 4 minutes per side, depending on the thickness of the chicken. Transfer the chicken to a cooling rack set over a baking sheet.
• Put the butter in a medium saucepan and melt over medium heat. Stir in the chicken broth and heavy cream. Bring to a simmer; adjust the heat and simmer, stirring occasionally, until the sauce has thickened, 3 to 5 minutes. Turn off the heat and add the Parmesan and 1/2 cup of the mozzarella to the sauce. Stir until the cheeses have melted and the sauce is thickened. Season with salt and pepper.
• Heat a medium cast-iron skillet over medium-high heat. When the pan is hot, add 1 tablespoon canola oil and swirl the pan to coat. Add the chorizo and cook until lightly browned in spots and cooked through, 4 to 5 minutes, breaking up the meat with a wooden spoon. Use a slotted spoon to remove the chorizo to a bowl.
• Position a rack on the bottom shelf of the oven and place a large inverted baking sheet on the rack. Preheat the oven to 450 degrees F.
• Lay out a large piece of parchment paper that fits on top of a second large inverted baking sheet. Lightly dust the parchment paper with flour. Gently stretch out the dough ball into an 11-inch round. Use your fingers to make a 1/2-inch edge around the outside edge of the pizza. Sprinkle the dough with the remaining mozzarella cheese, leaving the edge clean. Spread some of the Alfredo sauce on top of the cheese (you will have some sauce left over) then top with the chorizo. Cut the fried chicken into thin slices and place all over the pizza.
• Use the inverted baking sheet like a pizza peel and gently push the parchment paper with the pizza on it onto the inverted baking sheet in the oven. Bake the pizza until the crust is deeply browned, the dough is cooked through and the cheese is bubbling, 15 to 20 minutes.
• Remove the pizza from the oven and drizzle with spicy ranch dressing and sprinkle with the parsley. Cut into 6 pieces and serve immediately.

Steps:

• Heat oven to 400ºF.
• Place pizza crust on baking sheet; spread with sauce to within 1 inch of edge.
• Top with remaining ingredients.
• Bake 10 to 12 min. or until cheese is melted and pizza is heated through.