We had been talking about homemade pizza and decided to make a skillet version of Michelle’s famous Chicken Alfredo pizza that she used make at her restaurant back in the day. We added a few leaves of basil from her garden to the top after about 15 minutes of cooking for an added layer of flavor.
Pizza Dough Recipe:
1 cup plus 2 tablespoons warm water
2 teaspoons dry active yeast
2 tablespoons olive oil
2 tablespoons sugar
3 cups bread flour
1 teaspoon salt
Proof the yeast in the warm water. Combine all the ingredients in a stand mixer. Using the dough hook, knead the dough for around 10 minutes or until the dough comes together. Let stand in a lightly oiled bowl until doubled in size, about an hour. Punch down and divide in half. One half can be wrapped tightly in plastic wrap and placed in freezer for later use.
Prepare the chicken and Alfredo sauce (recipe below)
Preheat oven to 450 degrees F.
Coat a cast iron skillet with extra virgin olive oil. Set it in the oven while the oven preheats. When the oven is at temperature, remove skillet and sprinkle a little corn meal in the bottom for an additional crunch.
Form the dough into a circle, slightly larger than the skillet. Carefully place the dough into the pan and push it up around the sides about an inch. Drizzle with a little olive oil and prebake for 5 minutes. Let rest for a moment before spooning on the sauce and adding your toppings.
Bake for 25-30 minutes or until the crust is golden brown and the cheese and sauce are bubbly. Let rest for 5-10 minutes before cutting, then serve immediately.
Chicken Alfredo Sauce for pizza
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 cup whipping cream
¼ cup milk
2 cloves garlic, minced
1/2 teaspoon dried basil
salt and pepper to taste
1/8 cup of parmesan cheese, grated
¼ cup mozzarella cheese, grated
1 tablespoon white wine, optional
1 teaspoon flour
Roughly cut chicken and saute in skillet until lightly browned on all sides. Remove from skillet.
Cook whipping cream and milk on medium with the cheese and spices until it reaches a light simmer. Drop temperature to medium low and stir constantly until thickened, about 10 minutes. Add flour as necessary. The sauce should be a little thicker than you would use to put on pasta.
Return chicken to the pan, turning to coat. It is now ready to spoon onto the prepared pizza dough.