Thin-Crust Garlic Alfredo Pizza with Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup warm water1 tsp sugar2 tsp salt 1 ½ tbsp olive oil2 cup bread flour1 cup whole wheat flour¾ tsp instant dry yeast½ cup half-and-half cream1 cup fat free evaporated milk¾ cup grated, authentic Parmesan cheese½ tsp pepper½ tsp garlic powder3 cloves of garlic, minced½ tbsp oregano½ tbsp basil1 tbsp cornstarch1 tbsp cold water1 boneless, skinless chicken breast, slivered3 tbsp flour + 1 tbsp garlic powder, for dredging1 tbsp olive oil½ large sweet onion, sliced thinly½ large tomato, sliced thinly¼ cup grated Parmesan cheese¼ cup grated Romano cheese
Heat a pizza stone in an oven to 475F.
Combine water, sugar, salt and oil in a small bowl.
Separately, mix together flours and yeast.
Add water mixture to the dry ingredients and stir well to form an elastic dough.
Let rest 10 minutes.
Spread flour lightly on a pizza peel and roll out dough until very thin (about 3/16 inch).
Shift bare crust to stone and bake 5-7 minutes. Remove crust to peel.
Heat cream and evaporated milk to a simmer.
Stir in Parmesan, pepper, garlic powder, garlic, oregano and basil.
Stir together cornstarch and cold water, mix into sauce.
Remove the mixture from the heat when it begins to thicken.
Dredge chicken pieces in flour and garlic powder mixture, lightly pan-fry in olive oil until browned all over.
Remove chicken and set aside.
Add onion to pan and cook gently until translucent.
Add tomatoes in one layer and cook 3-4 minutes, until wilted looking. Remove everything to the plate with the chicken and set aside.
Spread a thin layer of sauce onto the base and top with onions, tomatoes, chicken and cheeses.
Bake for 15 minutes at 475 degrees.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Combine water, sugar, salt and oil in a small bowl.
Separately, mix together flours and yeast.
Add water mixture to the dry ingredients and stir well to form an elastic dough.
Let rest 10 minutes.
Spread flour lightly on a pizza peel and roll out dough until very thin (about 3/16 inch).
Shift bare crust to stone and bake 5-7 minutes. Remove crust to peel.
Heat cream and evaporated milk to a simmer.
Stir in Parmesan, pepper, garlic powder, garlic, oregano and basil.
Stir together cornstarch and cold water, mix into sauce.
Remove the mixture from the heat when it begins to thicken.
Dredge chicken pieces in flour and garlic powder mixture, lightly pan-fry in olive oil until browned all over.
Remove chicken and set aside.
Add onion to pan and cook gently until translucent.
Add tomatoes in one layer and cook 3-4 minutes, until wilted looking. Remove everything to the plate with the chicken and set aside.
Spread a thin layer of sauce onto the base and top with onions, tomatoes, chicken and cheeses.
Bake for 15 minutes at 475 degrees.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 248.9
- Total Fat: 7.9 g
- Cholesterol: 18.5 mg
- Sodium: 231.3 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 2.0 g
- Protein: 13.1 g
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