Chicken Alfredo Gorgonzola Walnut Pizza Recipes

CHICKEN ALFREDO PIZZA

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

PENNE GORGONZOLA WITH CHICKEN

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted., Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

CHICKEN ALFREDO HEART-SHAPED PIZZA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with parchment paper.
• Melt butter in a saucepan over medium heat and whisk in flour until smooth. Whisk in milk. Add 1/2 teaspoon garlic powder and 1 1/4 cup Parmesan cheese. Stir Alfredo sauce until melted and smooth, about 5 minutes. Set aside.
• Combine remaining garlic powder and Italian seasoning in a bowl. Rub mixture evenly on both sides of chicken breast.
• Heat a grill pan over medium-high heat. Add chicken breast and grill for 3 minutes per side. Remove from pan and allow to rest for 5 minutes. Slice into thin strips.
• Cut pizza dough in half and shape each into a heart. Place dough on the prepared baking sheet and pierce all over using a fork.
• Bake untopped dough in the preheated oven for 5 minutes. Remove from oven and spread with Alfredo sauce. Top with sliced chicken strips, chopped spinach, remaining Parmesan cheese, and mozzarella cheese.
• Bake pizzas until golden brown, about 25 minutes.

CHICKEN, WALNUT, AND GORGONZOLA PIZZA

Steps:

• In a large skillet, sauté onion and mushrooms in heated olive oil until onions are golden brown.
• Add in the chicken and continue cooking 4-5 minutes.
• Remove skillet from heat; spread mixture on the unbaked pizza crust.
• Sprinkle walnuts, sage, and Gorgonzola cheese over the top.
• Bake in a 425°F oven for 15-20 minutes or until cheese has melted and crust is golden brown.

CHICKEN ALFREDO GORGONZOLA-WALNUT PIZZA

Steps:

• Heat oven to 375°F. Brush large baking sheet with 1 teaspoon of the oil; sprinkle evenly with cornmeal. Unroll pizza crust dough on baking sheet; press dough into 14x12-inch rectangle. Brush dough with remaining 1 teaspoon oil. Bake 10 to 14 minutes or until light golden brown.
• Spread Alfredo sauce evenly over partially baked crust. Sprinkle with cheeses, chicken, mushrooms, onion, walnuts and garlic.
• Bake 10 to 18 minutes longer or until crust is golden brown. Sprinkle with basil.

CHICKEN ALFREDO PIZZA

Steps:

• Heat oven to 400 degrees F. Grease 15x10-inch or larger dark or nonstick cookie sheet with shortening. Unroll dough onto cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Bake 7 minutes. Remove from oven.
• Spread sauce over warm crust. Top with chicken, bell pepper and cheese.
• Bake 6 to 10 minutes or until cheese is melted and crust is golden brown.
• If you prefer, refrigerated Alfredo sauce can be substituted. You can find it in the dairy case, next to the fresh pasta.

WALNUT GORGONZOLA PIZZA

Steps:

• Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 13-inch circle and place on a 12-inch sprayed pizza pan. Cover with plastic wrap and set aside. Heat 1 tablespoon olive oil in a skillet. Sprinkle with sugar, add onions and cook slowly, stirring frequently, about 20 minutes or until golden brown. Season with salt and pepper. Remove wrap and spread onions over prepared pizza dough. Spread little chunks of Gorgonzola over the onions, then sprinkle with walnuts.Brush edge of crust lightly with remaining olive oil. Bake at 425°F for 12 minutes or until crust is golden and walnuts are toasty. (Can also be made into two 6-inch pizzas.)

CHICKEN ALFREDO GORGONZOLA-WALNUT PIZZA

Steps:

• Heat oven to 375°F Brush large cookie sheet with 1 teaspoon of the oil; sprinkle evenly with cornmeal. Unroll pizza crust dough on cookie sheet; press dough into 14x12-inch rectangle. Brush dough with remaining 1 teaspoon oil. Bake 10 to 14 minutes or until light golden brown.
• Spread Alfredo sauce evenly over partially baked crust. Sprinkle with cheeses, chicken, mushrooms, onion, walnuts and garlic.
• Bake 10 to 18 minutes longer or until crust is golden brown. Sprinkle with basil.

HOMEMADE CHICKEN ALFREDO PIZZAS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, 1/2 teaspoon salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes., Sprinkle cornmeal over two 12-in. pizza pans coated with cooking spray. Divide dough in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to prepared pans. Build up edges slightly. Prick dough thoroughly with a fork; brush with oil. Bake at 425° for 5-8 minutes or until edges are lightly browned., In a small saucepan, saute garlic in butter until tender. Stir in the parsley, pepper and remaining salt. Combine flour and milk until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened., Spread over crusts; top with chicken, tomatoes, spinach, cheeses and Italian seasoning. Bake 10-12 minutes longer or until crusts are lightly browned and cheeses are melted.