Chicken Alfredo Pizza
This recipe originally called for turkey, but I substituted chicken and added minced garlic.
This recipe originally called for turkey, but I substituted chicken and added minced garlic.
- 1 clove garlic minced
- 0.5 teaspoon crushed red pepper
- 2 teaspoons lemon juice
- 1 cup chicken breast sliced
- 1 cup collard greens or spinach thawed, drained, and squeezed dry, frozen chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 1-lb italian cheese-flavored thin pizza crust
- 0.5 cup light alfredo sauce (such as contadina)
- 0.75 cup fontina cheese shredded
- Carbohydrate 27.53269125 g
- Cholesterol 47.7666666666667 mg
- Fat 21.2429158333333 g
- Fiber 1.45686247684558 g
- Protein 16.3236754166667 g
- Saturated Fat 8.85120083333333 g
- Serving Size 1 1 Serving (116g)
- Sodium 773.7185 mg
- Sugar 26.0758287731544 g
- Trans Fat 1.42532583333333 g
- Calories 368 calories
Step-by-step
- Preheat oven to 450.
- Combine the first 6 ingredients; toss well.
- Spread Alfredo sauce evenly over crust; top with chicken mixture.
- Sprinkle with cheese and red pepper.
- Bake at 450? for 12 minutes or until crust is crisp.
- Cut into 6 wedges.
Fontina's Role
Fontina cheese carries high fat content that melts into a smooth, elastic mantle over the toppings, preventing the chicken breast slices from drying out during the high-heat bake. Grinding the cheese from a block rather than using pre-shredded varieties ensures better melting properties because commercial anti-caking agents are absent. Crushed red pepper flakes distributed directly into the meat mixture provide targeted heat that cuts through the rich dairy profile of the light alfredo sauce.Balancing the Table
Pairing this rich pie requires high-acidity sides to cleanse the palate between bites of heavy cream and melted cheese. A simple arugula salad dressed with fresh lemon juice and extra virgin olive oil offers the necessary bitterness and brightness. Roasting bitter greens like broccoli rabe with garlic provides a savory bridge to the minced garlic baked onto the crust.Execution and Timing
Preheating the oven to 450 degrees Fahrenheit is mandatory for achieving a crisp bottom crust before the toppings overcook. Squeezing frozen spinach completely dry before combining it with the raw chicken and lemon juice prevents excess moisture from pooling on top of the dough during the 12-minute baking window. Assembling all components on a parchment paper sheet allows for easy transfer onto a preheated baking stone without distorting the round shape.
