The pizza pattern persists here at the ol' Roediger House, with another round occurring this past Saturday. Thought it was time to add a new version: blackened chicken Alfredo pizza. The chicken was from a prepped pounded frozen breast, suitable for the sous vide and then finished on the grill. I made Alfredo sauce to serve as the base, spreading it liberally on the overnight mostly-no-knead pan pizza dough. The diced spiced grilled chicken was supplemented by spinach and diced tomato, and the requisite mozzarella finished it off.
"Blackened Chicken Alfredo Pizza," by -KOL- on AllRecipes.com. [Updated 04 January 2022]
Pizza Crust based on "Fool-Proof Pan Pizza," by J. Kenji López-Alt, culinary consultant for SeriousEats.com. [Updated 26 April 2021]
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