Grilled Chicken Alfredo Pizza
A great recipe for when there’s leftover chicken. This pizza pairs cooked chicken, Alfredo sauce, roasted garlic, caramelized onions, and a blend of Mozzarella and Provolone into one irresistible pizza pie. Top with chopped kale for another dimension of texture.
Ingredients
- as needed flour
- as needed corn meal
- 12 oz pizza dough
- 4 oz Alfredo sauce
- 2 slices cooked bacon, chopped
- 1/4 cup caramelized onions
- 3 cloves roasted garlic, chopped (recipe below)
- 5 oz grilled chicken, sliced
- 1 cup Crystal Farms Finely Shredded 6 Cheese Italian
- 1/4 cup kale, chopped
Roasted Garlic
- 15 cloves garlic, peeled
- 1/2 cup oil (vegetable, canola, olive or grapeseed)
Instructions
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Preheat oven to 400˚ F.
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On a lightly floured surface, roll the pizza dough into a 12-inch round.
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Sprinkle a sheet pan with yellow corn meal. Place the pizza dough round in the center of the sheet pan.
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Spread Alfredo sauce over the surface of pizza dough. Top pizza evenly with bacon, caramelized onions, roasted garlic and sliced chicken.
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Top with finely shredded 6 Cheese Italian and finish with an even layer of chopped kale.
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Bake the pizza for 12-14 minutes or until the cheese is slightly brown.
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Cut into slices or squares and serve immediately.
Roasted Garlic
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Combine garlic and oil in a heavy-bottom saucepan.
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Bring to a simmer over medium-low heat.
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Slowly fry the garlic until brown, about 20 minutes.
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Remove from heat and cool to room temperature. Strain garlic reserving oil. Oil is flavored with garlic and the garlic itself is tender and sweet.
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Store in the cooler for two weeks.
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