So, I mentioned on the blog yesterday that I was going to start posting some recipes and ideas just in case they may help people navigate the ways quarantine is limiting our abilities and pantrys. Chicken Alfredo Pizza was something I made frequently when the boys were young. It’s fast, easy, cheap, customizable, and can stretch two smaller chicken breasts to feed a family of 5. This week, I made two versions: one with caramelized onions and sundried tomatoes added, and one with just the chicken, garlic, sauce, and cheese for the picky peeps. Before I list the recipe, here are some ideas to customize it or hack it if the grocery store is still a wasteland:
- You can use any cooked chicken or turkey, or even brown up ground chicken and crumble it. When all the meat was gone this week at Kroger, there was a whole wall of smoked turkey legs. In a pinch, you can remove the meat from those and use it.
- Who says it has to be chicken? Our store still had plenty of frozen shrimp in stock. Just sauté some until just under done, because they will finish cooking on the pizza.
- Pizza dough: Making your own is easier than you think, and as long as you have flour and yeast on hand, you can do it. Alternatively, buy the tubes from the refrigerator case, which is what I did up until the Heathens were no longer tazmanian devils 24/7. My Kroger also sells fresh balls of pizza dough in baggies, which is in the deli section where they store the pre-made soups, salads, and take-home entrees.
- While this recipe calls for the caramelized onions and sundried tomatoes, you could add bacon bits, sliced peppers, red pepper flakes for spice, toasted bread crumbs for texture, spinach to sneak in some veggies, or finish with a drizzle of balsamic glaze.
Just remember, until life settles down and our grocery stores can catch up, not every meal is going to be a Pinterest moment, nor is every recipe going to be a favorite of everyone in your household. I will say, though, that I think both experienced and less-confident cooks are going to come out on the other side of this having learned something new about the ways we shop and eat.
**Note–I doubled this recipe to make two the two pizzas seen above**
Chicken Alfredo Pizza
- 1 ball or tube of pizza dough (basically enough so you can roll it out to the size of a half-sheet pan or a large pizza pan.
- 1-1/2 cups shredded cooked chicken
- 2 TBS olive oil (or butter)
- 1 medium onion, thinly sliced
- 1/2 to 3/4 of a cup jarred sundried tomato Alfredo sauce (regular jarred Alfredo works too)
- 4 cloves garlic, minced (or a couple of teaspoons of the jarred stuff)
- 1/4 cup sundried tomatoes, chopped (the kind packed in oil preferably)
- 2 cups shredded mozzarella (or pizza blend cheese).
- 3 TBS grated parmesan
- Start the onions first: Heat oil in a small skillet over medium heat and add the onions and a small sprinkle of salt, stirring well. Reduce heat to medium-low and cook, stirring occasionally until they reach your desired level of caramelization.
- While the onions cook, preheat oven to 400 degrees F. Lightly grease a sheet pan or pizza pan with non-stick spray.
- Dust your counter and a rolling pin with flour and roll out your pizza dough to fit your pan, then transfer it to the pan. Bake the pizza dough for 11 minutes, then remove from oven.
- Spread the Alfredo sauce evenly over the pizza dough, starting with 1/4 cup at first and adding more as needed. The amount of sauce you will need will depend on the size of your pizza and your preferences. You want a nice even layer of sauce, but try not to drown it.
- Distribute the chicken, onions, garlic, and sundried tomatoes over the pizza. Top with mozzarella and parmesan and return it to the oven.
- Bake an additional 7-10 minutes until the cheese is melted and starts to brown a little in spots.
- Let pizza rest about 5 minutes before slicing and serving.