Tuesday, February 9, 2010

Garlic Chicken Pizza

Last week my sister, Jamee, shared this recipe with me and I have been dying to try it ever since. Tonight I finally had a chance to make it and it was AMAZING!! 

DSC_0594

Garlic Chicken Pizza

Sauce:
alfredo sauce (I used Classico)
ranch seasoning packet
minced garlic
parmesan cheese

Mix a few large spoonfuls of alfredo sauce with as much or as little of the remaining ingredients.  (when I made mine I was worried that it might be a little strong, but it was just right. So I would say make it a little stronger than you may think you want.)

Crust: (you can use any you like, I used my typical standby)
1 1/2 c. warm water
1 1/2 Tbls. yeast
2 Tbls. sugar
2 Tbls. oil
1 1/2 tsp. salt
3 1/2 c. flour
Dissolve yeast in water with sugar. Add remaining ingredients and mix for a few minutes. Let stand for at least 10 minutes (I think it does better if you give it at least a half hour, but it does fine either way.)
I use this dough for my pizza pockets and I think it is perfect!

Toppings:
fresh tomato
green onions
bacon bits
chicken (I used some frozen leftover panko breaded chicken I had and it was incredible! the panko crumbs toasted right up and gave it a little crunch.)
mushrooms

Roll dough out to desired thickness, spread sauce, sprinkle cheese, and add toppings. (I sprinkle a little cheddar or Colby jack on top for a little more flavor)

Bake at 400 degrees until the crust is brown and the cheese is melted.  (I bake my pizza on a sheet of parchment directly on the oven rack to get a good crisp crust. I spray the parchment with cooking spray and sprinkle with cornmeal.  I lost my pizza stone along the way somewhere!)

Enjoy!

2 comments:

Nancy said...

This sounds amazing Jana

S said...

You make pizza pockets? Mike loves Calzones and I can't ever make them 'right'. What do you do?