Chicken Alfredo Pizza Recipe By Tasty

Steps:

• Preheat the oven to 375˚F (190˚C).
• Cut pizza dough into 2-inch (5 cm) pieces and roll into balls.
• In a large bowl, combine pizza dough balls, chicken, bacon, mozzarella, Parmesan, parsley, pepper, garlic powder, olive oil, and Alfredo sauce and mix well.
• Scoop the mixture evenly into a greased bundt pan or a 9-inch (23 cm) cake pan.
• Bake for 20 minutes, until top is golden and bubbling.
• Use a spatula help the ring out of the pan, then invert onto a plate.
• Place small bowl of alfredo sauce in the ring hole.
• Serve immediately.
• Enjoy!

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:

• 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 pan over medium-high heat, melt butter, then add the chicken breast.
• Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
• In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.
• Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
• Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
• Season with salt, pepper, oregano, and basil, and stir well to incorporate.
• Add parmesan cheese and stir until melted.
• Pour the sauce over cooked penne pasta, add the chicken and mix well.
• Add parsley and extra parmesan. Mix well.
• Enjoy!

Steps:

• Preheat oven to 400°F (200°C).
• Spread pizza dough out on a parchment-lined pan.
• Bake 10 minutes.
• Top with alfredo sauce, mozzarella, chicken, tomato, and parsley.
• Bake an additional 10 minutes.
• Slice and dip!
• 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 bowl, dissolve yeast in warm water. Add the sugar, 1/2 teaspoon salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes., Sprinkle cornmeal over two 12-in. pizza pans coated with cooking spray. Divide dough in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to prepared pans. Build up edges slightly. Prick dough thoroughly with a fork; brush with oil. Bake at 425° for 5-8 minutes or until edges are lightly browned., In a small saucepan, saute garlic in butter until tender. Stir in the parsley, pepper and remaining salt. Combine flour and milk until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened., Spread over crusts; top with chicken, tomatoes, spinach, cheeses and Italian seasoning. Bake 10-12 minutes longer or until crusts are lightly browned and cheeses are melted.

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 pot, heat the oil and brown the chicken.
• Add garlic, and sauté for about a minute.
• Add broth, cream, and pasta, and bring to a boil.
• Cover and reduce the heat to a simmer for 15-20 min.
• Turn off heat and stir in parmesan cheese.
• Top with parsley if desired.
• Enjoy!