Friday: Chicken Alfredo Pizza
One Christmas Eve when I was seven and I didn't quite have seven siblings (although we were close) and my parents still had their sanity, my mom threw up her hands and said, "Screw this! Ya'll hate yams anyway." And she went and got us pizza. We've been eating pizza on Christmas Eve ever since.
I love making pizza on Friday nights. It is easier than you think and so tasty. My husband and I like to experiment with toppings. One that never grows old is chicken alfredo pizza, with this delicious alfredo sauce. For this recipe you can use margarine and fat-free cream cheese, but don't tell my mom I said that.
Now I will give you the secret to fabulous alfredo. Are you ready? It's nutmeg. Seriously, put a 1/4 teaspoon of nutmeg in your alfredo and it will be delicious. Don't believe me? Your loss.
If you have leftover alfredo save it in a container and put it on your pasta for an easy Saturday lunch.
Boboli pizza crust
1 lb of chicken Chicken (leftover chicken, canned chicken, Tyson's pre-cooked chicken pieces, you can't go wrong)
Diced roma tomatoes (optional)
Frozen spinach, cooked according to package directions in the microwave
Dried or chopped fresh basil (optional)
Chopped artichoke hearts (optional)
Shredded mozzarella cheese
Alfredo sauce (see below)
1. Make the alfredo sauce below and let cool for five minutes
2. Layer the Boboli pizza crust with alfredo sauce, chicken, spinach, tomatoes, artichokes, or whatever else you want on top.
3. Layer with mozzerella cheese.
4. Sprinkle basil on top and bake at 400 for 12-15 minutes.
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper
1. Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.