Chicken Alfredo Pizza Recipe

Name: Chicken Alfredo Pizza
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 6
Ingredients: 180 mL (¾ cup) lukewarm water; 10 mL (2 tsp) sugar; 7 mL (1½ tsp) active dry yeast; 30 mL (2 tbsp) olive oil; 5 mL (1 tsp) sea salt; 430 mL (1¾ cups) all-purpose flour; 45 mL (3 tbsp) butter; 2 cloves garlic, chopped; 250 mL (1 cup) onion, finely chopped; 2.5 mL (½ tsp) fresh oregano; 1 mL (¼ tsp) red pepper flakes; 1 pinch salt; 45 mL (3 tbsp) unsalted butter; 45 mL (3 tbsp) all-purpose flour; 250 mL (1 cup) 35% cream; 125 mL (½ cup) milk; 1 mL (¼ tsp) salt; 1 mL (¼ tsp) ground black pepper; 120 g (¾ cup) Saputo grated Parmesan cheese; 1 chicken breast, grilled and cut into strips; 5 mL (1 tsp) fresh thyme; 5 mL (1 tsp) fresh oregano; 250 mL (1 cup) Saputo Mozzarellissima shredded cheese; 250 mL (1 cup) cooked pancetta, cubed; ½ green onion, thinly sliced; ½ green pepper, thinly sliced; 125 mL (½ cup) yellow cherry tomatoes, halved; 1 handful fresh arugula, washed and dried

Ingredients

180 mL (¾ cup) lukewarm water
10 mL (2 tsp) sugar
7 mL (1½ tsp) active dry yeast
30 mL (2 tbsp) olive oil
5 mL (1 tsp) sea salt
430 mL (1¾ cups) all-purpose flour
45 mL (3 tbsp) butter
2 cloves garlic, chopped
250 mL (1 cup) onion, finely chopped
2.5 mL (½ tsp) fresh oregano
1 mL (¼ tsp) red pepper flakes
1 pinch salt
45 mL (3 tbsp) unsalted butter
45 mL (3 tbsp) all-purpose flour
250 mL (1 cup) 35% cream
125 mL (½ cup) milk
1 mL (¼ tsp) salt
1 mL (¼ tsp) ground black pepper
120 g (¾ cup) Saputo grated Parmesan cheese
1 chicken breast, grilled and cut into strips
5 mL (1 tsp) fresh thyme
5 mL (1 tsp) fresh oregano
250 mL (1 cup) Saputo Mozzarellissima shredded cheese
250 mL (1 cup) cooked pancetta, cubed
½ green onion, thinly sliced
½ green pepper, thinly sliced
125 mL (½ cup) yellow cherry tomatoes, halved
1 handful fresh arugula, washed and dried

	PREP TIME 45m	COOK TIME 15m	TOTAL TIME 1h
YIELD 6

Instructions

In a large mixing bowl, combine the water and sugar.
Sprinkle yeast on the surface of the water and let rest for 5 minutes without stirring. Add olive oil and sea salt and stir with a fork.
Add 250 mL (1 cup) of the flour and stir with a fork until the flour is fully incorporated and the mixture becomes sticky.
Add an additional 125 mL (½ cup) of the flour and knead to incorporate.
Transfer the dough to a work surface floured with the remaining 60 mL (¼ cup) of flour. Knead for 5-7 minutes, or until the flour is incorporated and the dough is smooth and supple.
Transfer the dough to a large, oiled bowl and cover with plastic wrap.
Let rest for 90 minutes at room temperature.
Preheat the oven to 230 oC (450 oF). Place the rack at the top of the oven.
Prepare the garlic butter by melting the butter in a small saucepan over medium heat, then adding all the other ingredients. Set aside.
Prepare the Alfredo sauce. Start by melting the butter in a saucepan over medium heat, then add the flour, whisking to avoid lumps. Slowly add the cream and milk, whisking continuously for 2 minutes until the mixture becomes smooth and thick. Incorporate the salt, pepper and grated Parmesan cheese. Mix thoroughly and set aside.
Divide the pizza dough into two balls. Roll each ball into a disc of about 40 cm (16 in) in diameter, then transfer to a pizza pan.
Spread the garlic butter onto each disc, then pour on about 250 mL (1 cup) of sauce, or to taste.
Top with chicken, herbs, Mozzarella cheese, pancetta, pepper, onions and tomatoes.
Bake for 10-15 minutes, or until the crust is fully golden.
Top with a few leaves of arugula just before serving.
Repeat for the second pizza.