Friday, July 11, 2014

STUFFED CRUST Garlic Chicken Alfredo Pizza

Being the proud Swiss-Italian that I am, pizza, pasta, and other Italian cuisine always has my heart. My waistline as well but lets not go there! I grew up eating fresh polenta, gnocchi, pasta, cheese, cured meats... Oh my. Really never got into pizza's until I was old enough to start cooking. My Mom found a pizza dough recipe and wanted to give it a try and its all been downhill since then! 

I love how you can allow your mind to get creative with pizzas! Its bread you can throw just about anything on there. This recipe not ONLY has delicious stuffed crust but a creamy cheesy topping with moist bites of chicken. Drooling on your computer yet? I know I am! Its like someone reading me a love story!  So no ifs ands or butts you gotta try this!

Warning... pizza slicer will not work through your computer screen!

Stuffed Crust Garlic Chicken Alfredo Pizza

For the Pizza dough

This dough recipe makes 2 pizza doughs. Use one freeze other two!

3 Cups flour extra (have an extra half cup for dusting and so on)

1 package instant dry yeast sugar

2 Teaspoon salt

1 Teaspoon sugar

1/2 Teaspoon italian seasoning

1 1/2 Cup HOT water

1/2 Teaspoon olive oil

For pizza sauce

8oz Cream cheese

1 1/2 Cup heavy cream

1/2-3/4 Cup parm cheese

3 Tablespoons butter (Didn't say this was healthy DONT JUDGE, hehe)

1 Teaspoon garlic powder

1/2 Teaspoon salt

1/2 Teaspoon pepper

For pizza topping

1 1/2 Cups chopped chicken

2 Cups mozzarella

1  Medium onion chopped

3 Tablespoons butter 2 tablespoons to cook with chicken one to brush crust with

Dash of italian seasoning on top for garnish.

Using your kitchen aid stand mixer with dough hook attachment blend all your dry ingredients for pizza dough. Turn on medium speed and slowly add water. Mix until dough hook forms a dough ball in bowl. Transfer to lightly flowered surface and knead for around a minute. Form into big fat ball and cut into 2 equal pieces. I have used this recipe to make 3 thin crust pizza's so follow your preference on how thick you'd like your crust! Roll the dough your going to use into a ball and roll around in a large mixing bowl with olive oil. Cover with tea cloth and allow to rise for about an hour. Find a sunny spot in your house where the heat will hit it. Once risen roll out on floured surface into large round pizza shape. Roll larger than your pizza stone or pan since you will be rolling up the crust with cheese inside! Cover with tea cloth once rolled out and allow to rise again for about 15-20 Minutes.

While dough is rising again take your chopped chicken and cook in butter over medium high heat.  In another saucepan whisk your sauce spices and flour together and add cream cheese cut into little cubes for easy melting and whisk in heavy cream and parmesan. Continuously whisk until melted thick and bubbly.

Take your rolled out dough and sprinkle about a cup of mozzarella cheese around all the edges. Roll up edges into a plump rounded crust. Bake the crust to for about 5 minutes or so to let the bread get a little head start before toppings are added.

Take out your crust and let the layering begin! The sauce makes a good amount but you don't need to use it all.  I use about half of it to 3/4's of it and save the rest for dipping! Spread around the bottom of the pizza. Add chicken and onions. Sprinkle remaining cheese over everything and garnish with a bit of italian seasoning. Brush melted butter over your crust for a golden crunch to form.

Bake in your oven until golden and bubbly. Let sit for a few minutes to do a little aroma therapy then devour with a big glass of wine or a nice light wheat beer!

Bon Appetit!


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