Chicken Alfredo Pizza

Serves: 8

Ingredients

• SAUCE
• 4 tablespoons butter
• 1/4 teaspoon salt
• 1 dash ground black pepper
• 4 tablespoons all-purpose flour
• 1 cup milk
• 3/4 cup grated Romano cheese
• GARLIC BUTTER
• 2 tablespoons butter
• 1 clove garlic, minced
• 1 pinch dried rosemary
• 1 pinch salt
• DOUGH
• 1 cup warm water
• 1 (.25 ounce) package instant yeast
• 2 tablespoons vegetable oil
• 1 tablespoon white sugar
• 1/2 teaspoon salt
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon garlic powder
• 3 cups all-purpose flour
• 2 boneless chicken breast halves, roasted
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt

Directions

1. To Make Sauce: Melt butter in a small saucepan over medium heat. Blend in salt, pepper and flour, then stir in the milk and Romano cheese. Simmer, stirring constantly, until thickened. Remove from heat, cover and set aside.
2. To Make the Garlic Butter: Melt the butter in a small saucepan over medium heat. Blend in the garlic, rosemary, and salt. Cook, stirring constantly, until garlic is tender but not browned. Remove from heat, cover and set aside.
3. To Make the Dough: Pour the warm water into a small bowl and stir in the yeast until dissolved. Allow to rest until yeast foams, about 5 minutes. Mix the vegetable oil, sugar, salt, rosemary, and garlic powder together in a mixing bowl. Stir in the yeast mixture, and gradually stir in the flour. Gather into a loose ball and knead until a smooth ball forms. Cover, and let rest 1/2 hour.
4. Preheat oven to 400 degrees F (200 degrees C). Season the roasted chicken with rosemary, thyme, poultry seasoning, garlic powder and salt. Chop or shred and reserve.
5. To Assemble the Pizza: Spread dough out on prepared pizza stone. Top with cooled garlic butter, covering entire crust. Next spread with Alfredo Sauce (if necessary, warm to spreading consistency), leaving crust edges. Top with chicken, turning to coat with sauce.
6. Bake in preheated oven for 20 minutes, or until bottom crust is lightly browned. Remove from oven and let set for 2 to 3 minutes before cutting.

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Chicken Alfredo Lasagna Recipe

To Serve 8

Ingredients:

Chicken breasts( 6,boneless and skinless)

Garlic roasted alfredo sauce( 2 jars)

No boil lasagna noodles (1 box)

Frozen chopped spinach (1 box)

Milk (1 cup)

Balsamic vinegar (1 cup)

Olive oil (1/3 cup)

Mozzarella cheese(4 cups divided and shredded)

Ricotta cheese (1 8 oz container)

Parmesan cheese (¼ cup)

Tomatoes(3, chopped fine)

Onion(1 medium and finely chopped )

Italian dressing mix (1 package)

Italian seasoning to taste

Garlic salt to taste

Pepper to taste

Method Of Preparation:

Take chicken and rinse it thoroughly. After it place the chicken in the large storage bag and keep it in refrigerator. Before refrigerating pour the balsamic vinegar, olive oil and Italian dressing in the bag and shake it well. Now keep in the refrigerator for 1-1 ½ hour. After it grill in the microwave until the chicken no longer remains pink from the center. Now cut the small pieces of chicken not longer and bigger than bite size pieces and put milk and Alfredo in it. Whisk and blend well. Take frozen chopped spinach and defrost in the microwave. Drain it well and mix the salt and pepper according to your taste buds. Now take a different bowl and mix Italian seasoning, ricotta and Parmesan cheese in it. Now in 13 ×9 “baking dish, spread a thin layer of Alfredo sauce at the bottom of the dish. Now spread evenly the layer of noodles over the top of the sauce and add a layer of ricotta mixture and tomatoes over it. Now again spread a thin layer of Alfredo sauce on it and a layer of noodles. Now make a layer of drained spinach and onions over it and above the layer of onions and spinach make a thin layer of mozzarella cheese. Now make another layer of chicken over the noodles and a layer of Alfredo sauce. Sprinkle mozzarella cheese again and make a layer of it. Cover with noodles and spread the remaining Alfredo sauce. Top up with the remaining cheese and bake it for 45 minutes at a temperature of 400.

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