Chickenspinachalfredopizza Recipes

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:

• 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:

• 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:

• Dough: In a bowl, dissolve yeast in warm water.
• In a mixing bowl, combine flour, oil, salt and sugar.
• Add in yeast water and mix together, making a ball.
• Knead by hand 5-10 minutes, until when you press your thumb down the indention stays. *You could also use your hand/stand mixer if it has a kneading attachment for about 2-3 minutes or you could use your bread machine.*.
• Rub small amount of olive oil around dough, to keep it from sticking, and place in a large bowl, covering with plastic wrap.
• Place in a warm area to rise at least 30 minutes.
• Sauce: In a large skillet, melt 8 Tbs (1/2 cup or one stick) butter.
• Add garlic and saute' until garlic is fragrant, about 1-2 minutes, over medium heat.
• Add flour and stir until it make a thick paste.
• Add wine.
• Whisk in half and half and cook over medium heat until sauce has thickened.
• Add in parmesan cheese, and remaining 2 tbs butter and stir until melted.
• Season with salt and pepper.
• Add in spinach and stir until evenly distributed and heated through.
• Set to the side.
• Preheat oven to 400°F.
• Roll out dough to fit either your pizza stone or out on a baking sheet, curling edges, if you like, to make the crust.
• With a spoon, add a very thin layer of sauce on the dough and put in the oven to bake for 15 minutes or until dough is almost fully cooked.
• Remove from oven, place chicken pieces and tomatoes and cover with more sauce. (There will be extra sauce left).
• Return to oven for another 10 minutes or until dough is fully cooked.
• Enjoy!

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:

• In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with parchment paper.
• Melt butter in a saucepan over medium heat and whisk in flour until smooth. Whisk in milk. Add 1/2 teaspoon garlic powder and 1 1/4 cup Parmesan cheese. Stir Alfredo sauce until melted and smooth, about 5 minutes. Set aside.
• Combine remaining garlic powder and Italian seasoning in a bowl. Rub mixture evenly on both sides of chicken breast.
• Heat a grill pan over medium-high heat. Add chicken breast and grill for 3 minutes per side. Remove from pan and allow to rest for 5 minutes. Slice into thin strips.
• Cut pizza dough in half and shape each into a heart. Place dough on the prepared baking sheet and pierce all over using a fork.
• Bake untopped dough in the preheated oven for 5 minutes. Remove from oven and spread with Alfredo sauce. Top with sliced chicken strips, chopped spinach, remaining Parmesan cheese, and mozzarella cheese.
• Bake pizzas until golden brown, about 25 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:

• Prepare pizza dough 2-3 hours ahead of time.
• Dissolve yeast in warm water in a warmed mixing bowl (I use a standing KitchenAid mixer).
• Add salt and flour to mixture and mix with dough hook on speed 2 until dough forms a ball and pulls away from sides of the bowl. Mix on speed two for an additional 2 minutes.
• Place dough in a greased bowl, turning to grease top. Cover with a damp towel and let sit in a warm area without a draft for 2 hours or until doubled in size.
• After it has risen munch it down and then spread the dough over a greased 14-inch or larger pizza pan.
• To make the sauce, combine stewed tomatoes, peppers and garlic in a food processor and puree until they have reached a desired consistency. Strain out excess moisture and spread over dough.
• Make sure that your spinach is well drained by squeezing out any excess water with paper towels. Spread over pizza, followed by remaining vegetables, chicken and finally the cheeses. Brush crust with olive oil.
• Bake at 400 F or until crust is browned and cheese is bubbly.

Steps:

• Heat oil in a large pot over high heat.
• Cook the chicken until no pink is showing.
• Add the garlic, bacon, spinach, salt, and pepper, cooking until spinach is wilted.
• Pour in the cream and bring to a boil.
• Add the pasta, cheese, and parsley, stirring until the pasta is coated evenly.
• Enjoy!

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:

• In a small saucepan over medium heat, melt butter. Add garlic; cook and stir for 1 minute. Add cream; cook until liquid is reduced by half, 15-20 minutes. Add the Parmesan cheese, salt and pepper; cook and stir until thickened. Remove from the heat; stir in parsley. Cool slightly., Place crust on an ungreased baking sheet; spread with cream mixture. Top with chicken, mushrooms, spinach and mozzarella cheese. Bake at 450° for 15-20 minutes or until cheese is melted and crust is golden brown.

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:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a pizza pan or medium baking sheet.
• Place chicken in a large skillet over medium-high heat. Cook until no longer pink, and juices run clear. Cool, then either shred or chop into small pieces.
• Unroll dough, and press into the prepared pizza pan or baking sheet. Bake crust for 7 minutes in the preheated oven, or until it begins to turn golden brown. Remove from oven.
• Spread ranch dressing over partially baked crust. Sprinkle on mozzarella cheese. Place tomatoes, green onion, and chicken on top of mozzarella cheese, then top with Cheddar cheese. Return to the oven for 20 to 25 minutes, until cheese is melted and bubbly.

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.