This delectable creation takes the classic Italian comfort food of fettuccine Alfredo and elevates it to gourmet pizza status, creating a fusion that satisfies both pizza lovers and pasta enthusiasts alike.
Ingredients
Scale:
2 ½ cups all-purpose flour
1 packet (2 ¼ teaspoons) active dry yeast
1 teaspoon sugar
1 teaspoon salt
1 cup warm water (about 110°F)
2 tablespoons olive oil
½ cup unsalted butter
1 cup heavy cream
2 cloves garlic, minced
1 cup grated Parmesan cheese
Salt and pepper to taste
1 teaspoon Italian seasoning (optional)
2 cups cooked grilled chicken, sliced or shredded
1 cup mozzarella cheese, shredded
Fresh parsley or basil for garnish (optional)
Instructions
In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes or until it becomes frothy.
In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.
Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
In a saucepan over medium heat, melt the butter. Add minced garlic and sauté for 1-2 minutes. Slowly whisk in the heavy cream and Parmesan cheese until melted and smooth. Season with salt, pepper, and Italian seasoning.
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.
Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.
Spread a generous layer of the creamy Alfredo sauce over the dough. Distribute the grilled chicken on top, followed by the shredded mozzarella cheese.
Carefully slide the pizza onto the preheated pizza stone or bake it on the baking sheet. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.
Remove the pizza from the oven, let it cool for a couple of minutes, and garnish with fresh parsley or basil if desired. Slice and enjoy.
