Good evening everyone! As the bitterly cold winds have died down and more snow is cleared off the roads, we settle into another evening. As my gallbladder has restricted my diet from foods I absolutely love to having minimal portions. Although I though there are certain foods that trigger an attack (greasy foods, tomatoes, salsa,) some of my favorite foods involve those. Like tomatoes, for instance. By themselves, I would probably be in pain for three days; having some sort of tomato base in a food, would more than likely cause an attack.
Pizza would be one of those items. Granted, the mariana sauce would get to me, I'd rather not risk it. I do love pizza - and quite frankly, who doesn't? This evening, I'm trying my own variation of pizza...and yes, this a first for me because I've never made homemade pizza. Will it turn out as good as a pizzeria style pizza?
The Recipe: Chicken Bacon Alfredo Pizza (Black and Blue Pizza)
Original Recipe Found In: Taste of Home Magazine December 2010/January 2011
What You'll Need
1 Loaf Frozen Bread Dough, Thawed
8 Bacon Strips, Chopped
1 Pound Boneless, Skinless Chicken Breasts, Cut Into Strips
3 Teaspoons Blackened Seasoning
1 Large Shallot, Minced
8 Ounces Alfredo Sauce
3 Teaspoons Dried Basil
2 Teaspoons Dried Thyme
8 Slices Provolone Cheese
3/4 cup Grated Parmesan Cheese
Start by thawing out the loaf of bread, according to package directions. When thawed, roll dough into a 16 by 10 inch rectangle. You can either transfer to an ungreased baking sheet or roll it out on an ungreased baking sheet - the latter might be slightly harder to do, but well worth the effort. Build up the edges slightly.
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserve two tablespoons drippings. Sprinkle chicken with blackened seasoning; cook chicken in the drippings until no longer pink, about four minutes. Add shallots and garlic, cook for one minute longer. Set aside.
Spread alfredo sauce over crust; top with chicken mixture and bacon. Sprinkle with basil and thyme; top with Provolone and Parmesan cheeses. Bake at 450 degrees for 14-18 minutes, or until bubbly and cheese is melted and crust is a light golden brown.
The End Result:
Even though I ended up cooking the pizza a little too long, the flavor was amazing. The blackened seasoning made the chicken really pop and the herbs tied all those flavors together. I could barely tell that the bacon and the alfredo sauce was there, but it was an incredible combination that made for a delicious pizza, something I would definitely make again and recommend to make.
Thanks Maggie! This gets my vote as one of the best chicken pizzas I've ever had. Kudos to Maggie on a great dish!
On a related note - we've maxed out the number of pictures we can put up on the blog at one time. Since we're not exactly funded (I.E. we don't make a cent doing this...) we have to start pulling down the older photos. I'm not a fan of this alternative - but it looks like it's the only way we can continue on. As such, old blog posts will no longer have photos. Starting with day one of the blog and working backwards, we're going to be pulling the pictures. The only way to get full recipes (with photos) after that is to purchase your own copy of the Out Of The Culinary Cookbook - at only $25 it's a great full color cookbook to add to your shelf (and it helps your favorite amateur chefs) click the link on the upper right side of the blog to get your copy today! We'll use the proceeds from the cookbook sales to purchase more storage for the blog. You get a great cookbook - plus the blog gets to run as is for the long haul.
That's all we have for you this week! Thanks for joining us on another week's worth of culinary adventures. We are off until Monday, when we'll return with another Around The Culinary World - until then,