Who doesn’t love a good pizza? Or two… Right now, I am really into the non-traditional pizza. I’ve been known to put almost anything on a pizza. I think the craziest and most delicious being leftover Chinese food. (Do I have your attention now?)
This time, we are making a pesto chicken pizza and a chicken alfredo pizza. The pesto can be made ahead of time, but the alfredo sauce needs to be made just before the pizza assembly.
Use these sauces with your favorite pizza dough recipe, or buy a pizza dough. My favorite pizza dough recipe comes from here.
Tomato Basil Pesto
The tomatoes give this recipe a nice acidic quality. The sweetness from the walnuts and heat from the crushed red pepper offset each other nicely.
- 1 oz. fresh basil
- 1 tablespoon Olive oil
- ¼ cup roasted candied walnuts
- ½ teaspoon crushed red pepper
- 2 fresh tomatoes
- 4 cloves roasted garlic
- 2 tablespoons whole milk
Blend together the basil and olive oil. Add the walnuts and blend again until it’s fairly smooth. Add the tomatoes, milk, roasted garlic and blend until smooth.
Alfredo Pizza Sauce
For this sauce, I like to use a loose roux. It thickens the sauce just enough.
- 2 tablespoons grated onion
- 1 tablespoon grated garlic
- 3 tablespoons butter
- 1 tablespoon flour
- ¼ teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
- 1 cup heavy cream
- 1 cup milk
- ½ cup grated parmigiano reggiano cheese
Grate the onion and garlic. I like to use a microplane; it almost turns into a pulp.
Melt the butter in a saucepan, whisk in the flour. Cook the flour, stirring for about one minute. Add the cream and milk. Stir until it’s thickened slightly. Stir in the cheese, and continue stirring until it has melted. Do not let the sauce come to a boil, or it will break.
Season 1 ½ – 2 pounds of chicken tenders with kosher salt, fresh cracked black pepper, and some kind of chicken seasoning. I am obsessed with Spice Islands Chicken Seasoning right now. It adds a lot of flavor! I am also obsessed with chicken. My husband, not so much, so feel free to use less.
Grill seasoned chicken tenders until they have nice marks on both sides, but don’t cook them all the way through. They will cook the rest of the way with the pizza in the oven. Let them rest for 10 minutes, then slice them into bite sized pieces. Place the chicken on top of the pizzas.
Add any veggies you want to the pizza. I love lots of veggies, so I add a lot. My favorites are zucchini, onions, and red bell peppers for the pesto pizza. For the alfredo pizza, I like broccoli and onions. I usually partially cook the veggies, to get most of the moisture out. There’s nothing worse than a soggy pizza! Top with shredded cheese (we use a good bit, use as much as you like) and bake in a preheated 375 Fahrenheit oven for 20-30 minutes, until the cheese is melted and the crust is lightly browned.