Thin-Crust Garlic Alfredo Pizza with Chicken

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Thin-Crust Garlic Alfredo Pizza with Chicken calories by ingredient
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Introduction

This is a recipe I've created for my fiance after he told me about a pizza idea he had had one night. Yet to try it, but it's definitely on my list! If you don't eat meat but like shrimp, it would work equally well on this. This is a recipe I've created for my fiance after he told me about a pizza idea he had had one night. Yet to try it, but it's definitely on my list! If you don't eat meat but like shrimp, it would work equally well on this.
Number of Servings: 12

Ingredients

    1 cup warm water
    1 tsp sugar
    2 tsp salt
    1 ½ tbsp olive oil
    2 cup bread flour
    1 cup whole wheat flour
    ¾ tsp instant dry yeast
    ½ cup half-and-half cream
    1 cup fat free evaporated milk
    ¾ cup grated, authentic Parmesan cheese
    ½ tsp pepper
    ½ tsp garlic powder
    3 cloves of garlic, minced
    ½ tbsp oregano
    ½ tbsp basil
    1 tbsp cornstarch
    1 tbsp cold water
    1 boneless, skinless chicken breast, slivered
    3 tbsp flour + 1 tbsp garlic powder, for dredging
    1 tbsp olive oil
    ½ large sweet onion, sliced thinly
    ½ large tomato, sliced thinly
    ¼ cup grated Parmesan cheese
    ¼ cup grated Romano cheese

Directions

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.

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