Grilled Alfredo Chicken Pizza
Great Pizza, with homemade alfredo sauce. I used spinach from my lettuce bed, and fresh garlic is the ticket.
Great Pizza, with homemade alfredo sauce. I used spinach from my lettuce bed, and fresh garlic is the ticket.
- 1 cup heavy cream
- 1 pizza crust
- 1 chicken breast cooked chopped
- 10 oz. spinach cooked and dried
- 1 cup mozzarella cheese shredded
- 1 tsp. crushed red pepper
- 2 tbls. olive oil
- 1 cup alfredo sauce
- 1/4 cup butter unsalted is best
- 1 cloves garlic crushed
- 1 1/2 cups parmesian cheese grated
- parsley flakes to taste
- Carbohydrate 35.357955290625 g
- Cholesterol 182.958625 mg
- Fat 70.61174565015 g
- Fiber 3.24712146030201 g
- Protein 45.004910840175 g
- Saturated Fat 34.8524649873325 g
- Serving Size 1 1 Serving (302g)
- Sodium 2645.454665425 mg
- Sugar 32.110833830323 g
- Trans Fat 3.841220533905 g
- Calories 950 calories
Step-by-step
- Prepare pizza dough and place on grilling pan.
- Brush with 1 Tbls olive oil.
- Grill for 5-7 minutes on one side.
- Then turn and brush with 1 Tlbs olive oil.
- Then spread 1 cup of alfredo sauce over crust.
- Sprinkle with crushed red pepper.
- Place chicken and spinach on pizza.
- Top with mozzarella cheese.
- Cook on grill for about 10 minutes or until cheese melts.
- Melt butter in small pot on low, add crushed garlic, cream.
- Heat and stir.
- Add parmesian cheese and parsley.
- Stir and heat on low for about 5 minutes.
Using a standard rolling pin on fermented pizza dough crushes the trapped air bubbles that create a light, airy cornicione during baking. Grilling requires a sturdy surface like a perforated pan or pre-heated stone to achieve proper bottom char without burning the flour before the interior sets. Olive oil brushed directly onto the dough creates a hydrophobic barrier against moisture, preventing the heavy alfredo sauce from making the crust soggy during the initial five-minute grill phase. Adjusting this fat layer up or down requires careful monitoring of the heat zones on your outdoor grill to prevent flare-ups from dripping oil.
White pizza traditions trace back to Roman bianca pies, which rely on olive oil, garlic, and cheeses rather than a traditional tomato base. This version adapts those ancient roots by substituting a heavy cream and parmesan emulsion that mimics the richness of authentic Roman pasta condiments. Butter melted gently on low heat prevents the milk solids from burning before the garlic infuses its aromatic oils into the dairy base. Grated parmesan cheese must be incorporated slowly over low heat to prevent the proteins from seizing into a grainy texture instead of a smooth sauce.
Fresh garlic yields a sharper, more pungent allicin compound than pre-minced jarred alternatives, which significantly alters the final profile of the white sauce. Crushing the clove with the flat side of a knife blade ruptures the cell walls to release these sulfur compounds efficiently before cooking. Cooking the sauce for precisely five minutes allows the dairy to thicken without scorching the lactose sugars resting at the bottom of the pan. Crushed red pepper flakes add a necessary capsaicin heat that cuts through the heavy fat content of the cream and mozzarella layers.
Spinach retains a high water weight even after boiling, which demands thorough pressing to eliminate excess liquid that could otherwise ruin the texture of the melted cheese. Fresh spinach leaves wilt down significantly faster than mature greens, requiring careful attention during the preliminary cooking stage. Grilling the assembled pie for ten minutes under a closed lid traps ambient heat to melt the mozzarella evenly from the top down. Leftovers keep safely in a refrigerator for up to three days when stored in an airtight container, though reheating requires a hot skillet rather than a microwave to restore crispness to the crust.
