chicken pesto alfredo pizza
There are few things that work better for a Friday night date with your husband and old movies than homemade pizza.
I was inspired to make this pizza by my sister Elisabeth, whose husband lets her make it with artichoke hearts. When I asked her for the recipe, these were her directions “spread a sinful mixture of alfredo sauce and pesto sauce…Sprinkle cooked and shredded or cubed chicken, tomatoes, artichokes if your husband lets you, and lots of mozzarella cheese. That’s it.”
Well, my husband isn’t an artichoke heart guy and he doesn’t love tomatoes on pizza…so I could keep the alfredo, pesto, and chicken. And as yummy as all of those things are…they just wouldn’t cut it by themselves on a pizza. So, I had to improvise.
Instead of tomatoes, I used caramelized bell peppers and onions, and instead of artichoke hearts, I used broccoli. And boy howdy was it delicious. And it was a perfect dinner for snuggling in lots of blankets while we watched Jimmy Stewart in “Mr. Smith Goes to Washington.”
Elisabeth recommends combining the pesto and alfredo sauce on the stove together before spreading them on the pizza. I found this worked VERY well. I used prepared jarred pesto, and (because I was in a pinch) used jarred alfredo sauce as well. It was delicious. Feel free to use equivalent amounts of homemade pesto and alfredo sauce.
OH! I almost forgot! If possible, use a thin, crispy crust. I used half of my best pizza crust recipe and spread it thin. It’s just so much better texture-wise with the alfredo sauce. A soft, puffy crust has the potential to get soggy. Ew.
Chicken Pesto Alfredo Pizza
1 thin pizza crust, rolled out onto a cookie sheet (here’s my favorite)
1 large chicken breast, cooked and diced
3/4-1 (15oz)jar alfredo sauce, or 1 1/2-2c homemade
3-4 Tbsp basil pesto
1c broccoli florets
1/2c-3/4c bell peppers, diced
1/2 medium onion, diced
8oz grated mozzarella cheese
Brush unbaked crust with olive oil and sprinkle with coarse salt. Pre-bake crust at 450 degrees 10-15 minutes.
Meanwhile, in a small saucepan, heat alfredo sauce and pesto together and stir to combine. Remove from heat.
In a medium skillet, saute onion and bell peppers in a tsp of olive oil over medium heat until peppers begin to brown around the edges and onion begins to caramelize. Salt and pepper to taste.
Pour sauce mixture over pre-baked crust. Sprinkle peppers and onions over top. Sprinkle over broccoli florets and chicken pieces. Top with mozzarella cheese.
Bake at 450 degrees about 20-25 minutes or until cheese is bubbly and golden.
Makes 1 cookie sheet-sized pizza