Yesterday, I got an urgent e-mail from Amanda. You see, someone had to back out of Monday’s Secret Recipe Club reveal at the very last moment, leaving Connor’s Cooking with no partner. There was such an overwhelming response to Amanda’s plea, that Connor’s Cooking gets a special super post today!
Looking through Connor’s Cooking was a treat for me, since we have a very similar cooking style. When I saw Chicken Bacon Alfredo Pizza, I knew I had found a treat.
I made just a few modifications to this fantastic recipe. I modified the crust a bit to make it whole wheat and herby. I also made a homemade Alfredo sauce, since I didn’t have a jar of Alfredo handy. One final note, leftover roasted or rotisserie chicken would be fabulous on this pizza. But, since I didn’t have either of those on hand, I simply boiled a pound of boneless skinless chicken breasts in water for 20 minutes (until fully cooked) and then seasoned them with Lowry’s Seasoning Salt.
This pizza was absolutely phenomenal! It was creamy chicken alfredo meets smokey grilled pizza. I can’t wait to heat up the leftovers!
Chicken Bacon Alfredo Pizza
Adapted from Connor’s Cooking
1 ½ cups warm water
1 tbsp yeast
2 tbsp honey
2 ¼ cups all purpose flour
2 cups whole wheat flour
¼ cup wheat germ
¼ cup olive oil
1 tbsp salt
1-2 tbsp fresh herbs, like rosemary & basil (or 1-2 tsp dried herbs)
Garlicky Alfredo Sauce (recipe follows)
1 lb chicken, cooked and shredded, and lightly seasoned
3 cups mozzarella cheese
½ cup cheddar jack cheese
8 slices bacon, cooked and crumbled
Add the yeast and the honey to the warm water. Cover with a damp towel and allow to proof (foam) for about 5 minutes. Pour the yeast mixture into a large bowl. Add the remaining dough ingredients and mix until a dough forms. Turn out the dough and knead until smooth and elastic, at least 10 minutes.
Place the dough in a lightly greased bowl and cover. Let rise for about an hour.
Preheat the grill to medium-low heat.
Split the dough in half. Roll out 1 half of the dough on a floured pizza peel. Stab the dough circle with a fork. Slide the pizza dough directly onto the grill grates and close the cover. Cook for 2-3 minutes or until the bottom is fully cooked and browned.
Using the pizza peel, quickly flip the pizza. Working as quickly as possible, spread half the alfredo sauce on top of the pizza, followed by half the chicken, 1 ½ cups of mozzarella, half of the crumbled bacon, and ¼ cup of cheddar jack cheese. Close the grill and cook for 2-3 minutes or until the bottom crust is browned and the cheese is melted. Repeat with the second ball of dough.
Garlicky Alfredo Sauce
An Amy Original
2 cloves garlic (1 tsp minced garlic)
3 tbsp butter
1/3 cup whole milk
½ cup grated parmesan cheese
Salt & pepper to taste
Melt the butter in a small skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
Add the milk and cook, stirring constantly until the mixture begins to bubble. Continue to cook, still stirring for another 2 minutes.
Remove from heat and stir in parmesan, salt and pepper, mixing until the sauce is thoroughly blended and smooth, return to the warm stove to heat if necessary, but do not boil.
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