Chickenalfredopizza Recipes

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:

• 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:

• 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 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:

• 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:

• Preheat oven to 425°F.
• PIZZA DOUGH FIRST STEP: Dissolve sugar in warm water and sprinkle yeast over top; set aside for 10 minutes.
• ALFREDO SAUCE: Melt margarine (I prefer using Becel) in a saucepan and add crushed garlic. Stir in milk, starting with a little to make certain there are no lumps, and then add the remainder. Stir until it begins to thicken and then add the cayenne pepper, cumin, onion powder and salt and pepper (If available I also add a teaspoons of Watkins Jalapeno Dip powder). Remove from heat; set aside.
• PIZZA DOUGH SECOND STEP: Stir in salt and oil to yeast mixture. Stir in 3/4 cup of flour, and then stir in 1/2 cup of whole wheat flour and ground flax seed and work into a ball. If the dough feels sticky, add a small amount of white flour; set aside.
• TOPPINGS STEP ONE: Saute' vegetables and diced cooked chicken in 1 tsp canola oil.
• PIZZA DOUGH THIRD STEP: Spray pizza pan with a cooking spray (i.e. Pam) and coat with 1- 2 tsp oil. With palm of hand, work pizza dough to cover pizza pan and about 1/2-inch beyond the pan.
• TOPPINGS STEP TWO: Pour thickened sauce over dough, then sautéed vegetables and chicken. Add pineapple. Turn the outer edge of the pizza dough over the toppings (about 1/2 to 1 inch over). This will prevent the sauce from spilling into the oven and also will give the dough a stuffed effect. Mix the grated cheeses and put on top.
• Put in oven and immediately turn down the temperature to 400°F.
• Bake for 15 minutes, and then if you are able, remove pizza from pan and continue to cook for 10 minutes.
• Remove pizza from oven and let stand for 5 minutes before cutting it.

Steps:

• Preheat oven to 450°F (230°C).
• Roll out dough to about 10-12 inches (25-30 cm) in diameter.
• Top pizza with alfredo sauce, mozzarella cheese, chicken, and tomatoes.
• Bake in oven for 15-20 minutes, or until crust is crispy and cheese is melted and turning golden brown.
• Garnish with parsley and cut into 8 slices.
• Enjoy!

Steps:

• Heat the olive oil in a non-stick frying pan over a medium high heat. Add the chicken thighs and fry for around 10 mins, turning half way, until they are golden brown and cooked through. Set aside to cool a little, then use two forks to shred.
• Bring a pan of salted water to the boil and add the pasta, cook for 1 minute less that package instructions. Whilst the pasta is cooking, add the butter to the frying pan over a medium heat, scraping the bottom a little to get any of the browned bits. Tip in the cream along with the nutmeg and bring to a simmer. Add the chicken back to the pan.
• Once the pasta is cooked, use tongs to transfer the pasta straight from the water into the frying pan with the cream mixture. Sprinkle most of the parmesan over and use the tongs to toss it all together, adding a splash of the pasta water if it looks a little stiff. Season well, then tip into bowls. Top with the remaining parmesan, a scattering of parsley, and black pepper.