Making homemade pizza is such a great way to use up leftover meat and whatever veggies you have in your fridge. I recently saw that the Pioneer Woman had shared her pizza crust recipe and I'm always game for a new pizza crust so I tried it. It was good. Although I must say that the fresh pizza dough ball at Trader Joe's is really good too and you don't have to deal with flour. BUT I didn't have to drive to TJ's to get this dough so that was cool.
This time I had a leftover chicken breast from grilling a day or two before and I also had made the Guiltless Alfredo Sauce from Our Best Bites site and it was suuuper yummy and I had some of that leftover too.
Chicken Alfredo PizzaCrust:
1 teaspoon Instant Or Active Dry Yeast
1-½ cup Warm Water
4 cups All-purpose Flour
1 teaspoon Kosher Salt
⅓ cups Olive Oil
Preparation Instructions
Sprinkle yeast over 1 1/2 cups warm water. In a mixer, combine flour and salt. With the mixer running on low speed drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. At least 24 hours, up to 3 days.
This time I had a leftover chicken breast from grilling a day or two before and I also had made the Guiltless Alfredo Sauce from Our Best Bites site and it was suuuper yummy and I had some of that leftover too.
Chicken Alfredo PizzaCrust:
1 teaspoon Instant Or Active Dry Yeast
1-½ cup Warm Water
4 cups All-purpose Flour
1 teaspoon Kosher Salt
⅓ cups Olive Oil
Preparation Instructions
Sprinkle yeast over 1 1/2 cups warm water. In a mixer, combine flour and salt. With the mixer running on low speed drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. At least 24 hours, up to 3 days.
OR a ball of crust from TJ's.
Pizza: (this makes one pizza)
1/2 of the pizza crust
1/4-1/2 cup alfredo sauce (I made my own, recipe here)
1 chicken breast thinly sliced
1/4 cup sundried tomatoes, julienned
1/4 of a small red onion, thinly sliced
small jar of artichoke hearts, drained and chopped
1 1/2 c. shredded mozzarella cheese
1/4 cup shredded parmesan cheese
Preheat oven to 475. Set out the dough and let it come to room temperature. Separate into two balls. Spread out the dough evenly on a pizza stone or cookie sheet and stick it in the pre-heated oven for 5 minutes, just to let it start cooking. Pull out the pizza crust and top with sauce, chicken, tomatoes, onion, artichoke hearts, and cheeses. Put the pizza back into the oven for 7-10 more minutes until the dough is done and the cheese is melted.
Preheat oven to 475. Set out the dough and let it come to room temperature. Separate into two balls. Spread out the dough evenly on a pizza stone or cookie sheet and stick it in the pre-heated oven for 5 minutes, just to let it start cooking. Pull out the pizza crust and top with sauce, chicken, tomatoes, onion, artichoke hearts, and cheeses. Put the pizza back into the oven for 7-10 more minutes until the dough is done and the cheese is melted.
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This totally reminds me of a similar recipe from Pampered Chef...check it out--it is to die for!
ReplyDeletehttps://www.pamperedchef.co.uk/images/public/uk/pdf/recipe_spinach_carbonara.pdf