Pizza is a universal love language, and I am thrilled to introduce you to my personal favorite – Kim’s Chicken Alfredo Pizza. This isn’t your typical pizza. It’s a fantastic fusion of the creamy, cheesy goodness of Alfredo pasta and the crispy, deliciousness of pizza. Think of it as a grand Italian-American culinary mash-up, where the rich Alfredo sauce replaces the traditional tomato one, and succulent pieces of chicken, along with a medley of veggies, adorn the golden crust. The pizza is then generously sprinkled with mozzarella cheese, which melts into a beautiful blanket of creamy smoothness, tying all the flavors together. What’s more, the jalapenos add a subtle kick that balances out the creaminess of the dish, and the jerk spice gives it a unique flavor twist. I’m particularly fond of this recipe because it’s straightforward to make and always a hit with family and friends. It’s perfect for a casual dinner at home, a party, or even a special occasion. Plus, it’s a great way to use up leftover chicken! So, let’s get cooking and create some pizza magic.
Ingredients
- 1 c. Ragu light alfredo sauce
- 1/2 c. green pepper
- chopped onion
- 2 jalapenos, finely chopped
- garlic salt
- pepper (coarse)
- jerk spice or any spice you prefer
- dried parsley flakes
- 2 chicken breasts, cooked
- Mozzarella cheese
- pizza crust
- cornmeal
Baking Instructions
- Make pizza crust according to directions. If you use a pizza stone, sprinkle with cornmeal before rolling out crust. Cover crust with sauce and all ingredients, ending with cheese. Bake at 450° for 15 minutes.
Calorie: 350
Total cooking time: 30 minutes
Difficulty level: Easy
The great Chicken Alfredo Pizza endeavor
So, there I was, standing in my kitchen, armed with a bucketload of ingredients and an absurd amount of enthusiasm. I was about to embark on a culinary journey, the destination of which was the mystical land of Kim’s Chicken Alfredo Pizza.
The Gathering of the Ingredients
First things first, I needed the ingredients. The list read like a Who’s Who of deliciousness: 1 c. Ragu light alfredo sauce, 1/2 c. green pepper, chopped onion (No specific amount? How mysterious…), 2 jalapenos, finely chopped with surgical precision, a pinch of garlic salt, coarse pepper (the kind that looks like it lifts weights), jerk spice or any spice that you fancy (I went with jerk spice because I like to live on the edge), dried parsley flakes, 2 chicken breasts (cooked, of course), Mozzarella cheese (the gooier, the better), pizza crust, and cornmeal. Sounds like a party, doesn’t it?
The Doughy Dance
The first step was to make the pizza crust. Now, I am not a baker by any means. My previous attempts at dough have resulted in things that more closely resembled frisbees than anything you’d want to eat. But I followed the directions to the letter (and may have crossed my fingers for good luck). If you’re using a pizza stone, sprinkle it with cornmeal before rolling out the crust. The cornmeal gives the crust that extra crunch, and also makes your kitchen floor look like a beach.
The Saucy Situation
Next, I slathered the crust with the light alfredo sauce. It was like painting a delicious, creamy masterpiece. Each stroke of the sauce felt like I was adding a layer of flavor to this soon-to-be master-pizza.
The Topping Toss-up
Now came the fun part – the toppings. I like to think of pizza toppings as a party where everyone’s invited. The green pepper brought a refreshing crunch, the onion gave a punch of flavor, and the jalapenos… well, they brought the heat. A sprinkle of garlic salt, a dash of pepper, a shake of jerk spice, and a rain of parsley flakes later, I was feeling like a seasoned (pun intended) pizza chef.
The Chicken Conundrum
The chicken breasts were next. I’ve always found it amusing how chicken, cooked in any way, always looks like it’s flexing its muscles. I mean, if I were a chicken breast, I’d want to show off too.
Cheese, Please
What’s a pizza without cheese? Just a sad, sad flatbread, that’s what. So, I generously showered the pizza with Mozzarella cheese, turning the pizza into a snowy landscape. Except this snow was edible and delicious.
The Heat is On
Finally, into the oven it went, to bake at 450° for 15 minutes. Those were probably the longest 15 minutes of my life. I peered into the oven every two minutes, like a kid waiting for Santa.
The Moment of Truth
When the timer finally beeped, out came the pizza, golden and bubbly, the cheese a molten sea of deliciousness. The aroma was intoxicating. The first bite was heavenly – the crispy crust, the creamy sauce, the crunchy veggies, the spicy chicken, and the gooey cheese all coming together in a symphony of flavors.
So, that’s the tale of my Chicken Alfredo Pizza endeavor. It was a journey filled with fun, flavor, and a lot of cheese. And the best part? There’s still some pizza left for breakfast tomorrow!
