Salt and freshly ground black or white pepper, to taste
cornmeal, for dusting
4 oz shredded Mozzarella cheese (1 cup)
6 slices bacon, cooked and chopped
1 Tbsp extra virgin olive oil
1 1/2 Tbsp chopped green onions
Preheat oven to 425 degrees. Place a pizza stone in center of oven
to heat while preparing toppings for pizza (for at least 30
Melt butter along with garlic powder and onion powder in a
medium saucepan over medium heat. Whisk in flour and cook for 1
minute, stirring constantly. While whisking vigorously, slowly pour
in cream and milk. Bring mixture just to a gentle bubble stirring
constantly. Allow mixture to gently boil for 20 seconds, stirring
constantly. Remove from heat, add in Parmesan cheese, season
with salt and pepper to taste then return to warm heat and stir
occasionally until ready to use.
To assemble pizza-
On a floured work surface, flatten, stretch and shape pizza dough
into a 13 to 14-inch round, while creating a thicker outer crust.
Sprinkle a wooden pizza peel with flour and cornmeal and transfer
shaped dough to pizza peel, reshaping dough as need. Remove
pizza stone from oven, sprinkle lightly with cornmeal then
carefully slide shaped pizza dough from pizza peel onto hot pizza
stone. Pour half of the Alfredo sauce over dough round, then use
the back of a spoon to spread into an even layer coming within
about 1-inch of the edge.
Sprinkle shredded chicken over sauce layer, then pour remaining
sauce evenly over chicken. Sprinkle top evenly with Mozzarella
cheese then sprinkle with chopped bacon. Brush outer crust with
olive oil and season crust lightly with a pinch of garlic powder and
salt. Bake in preheated oven 14 - 16 minutes until crust is nicely
golden. Remove from oven, garnish top evenly with green onions,
cut into slices and serve warm.
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