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Chicken Alfredo Pizza

One of my favorite pasta dishes I like to make is my homemade chicken Alfredo (check out the original recipe here). I was going to make it last night again, but decided to mix it up a little bit. Since we’ve been eating more low-carb meals, I swapped out the pasta for a thin pizza crust. My hubby had found this amazing recipe for thin crust pizzas made on the grill and so we combined the two recipes. AMAZING! The Alfredo sauce made for a perfect pizza sauce and combined with the chicken, veggies and lots of mozzarella cheese, it was super delicious. The pizza dough sounds like a lot of work, but it’s actually pretty easy and you can double or triple the recipe and freeze the extra crusts. 

Chicken Alfredo Pizza
Homemade Alfredo Sauce (recipe here) **Double the sauce up and freeze the extras for another meal
Thin-Crusted Pizza Crusts (see recipe below) **Double the recipe and freeze the extras
1 large onion cut into 1/2-inch chunks
1 package fresh mushrooms
1 or 2 large chicken breasts, diced
2 cups mozzarella cheese
salt and pepper

Saute the chicken with salt, pepper and oregano until no longer pink. Add in the onions and mushrooms and cook until soft. 

Prepare the grill for direct cooking over medium heat (350° to 450°F). 

Lay the dough on the cooking grate, with the paper side facing up. Grab one corner of the paper with tongs and peel it off. Grill over direct medium heat until they are marked on the underside, 2 to 3 minutes, rotating the crusts occasionally for even cooking. Don’t worry if the crusts bubble; they will deflate when turned over. Transfer the crusts to the back of a baking sheet, with the grilled sides facing up.

Spread about ½ cup of the Alfredo sauce across each pizza crust, leaving a ½-inch border around the edges. Arrange the onions, mushrooms and chicken over the sauce. Sprinkle the cheese on top. Transfer the pizzas from the baking sheet to the cooking grate. Grill until the crusts are crisp and the cheese is melted, 4 to 5 minutes, rotating the crusts occasionally for even cooking. Sprinkle with more oregano. Transfer to a cutting board. Cut into wedges. Serve warm.

Thin-Crusted Pizza Dough
Adapted from Weber’s Real Grilling by Jamie Purviance

1 envelope active dry yeast
½ teaspoon granulated sugar
¾ cup warm water (105° to 115°F)
2-½ cups all-purpose flour, plus more for rolling dough
Extra-virgin olive oil
1 teaspoon kosher salt

In a medium bowl combine the yeast and sugar with the warm water. Stir once and let stand until foamy, 5 to 10 minutes. Add 2-½ cups of the flour, 3 tablespoons of olive oil, and the salt. Stir until the dough holds together. Transfer to a lightly floured work surface and knead until smooth, 4 to 6 minutes. Shape into a ball and place in a lightly oiled bowl. Turn the ball to cover the surface with oil. Cover the bowl with plastic wrap and set aside in a warm place until the dough doubles in size, 1 to 1-½ hours. Punch down the dough in the bowl. Transfer to a lightly floured surface and cut into 4 equal pieces. Cut parchment paper into 9-inch squares and lightly oil each sheet of paper on one side. Roll or press the dough flat on the oiled side of the paper into circles about 8 inches in diameter, leaving the dough a little thicker at the edge than in the middle. Then lightly oil the top side of the dough. At this point, the crusts are ready to grill or can be frozen to be used later.