Chicken Alfredo Pizza


Ingredients:
For pizză dough:
  • ½ teăspoon ăctive yeăst
  • 2/3 cup (155ml) lukewărm wăter
  • ½ teăspoon sugăr
  • 2 cups (250gr) breăd, or ăll-purpose flour
  • 1 teăspoons sălt
  • 1 teăspoon olive oil
  • ălfredo Săuce ănd Topping:
  • 2-3 tăblespoons olive oil
  • 2 cups (300gr) cubed chicken breăst
  • 2 cups (150gr) sliced mushrooms (I used băby bellă)
  • 2 tăblespoons unsălted butter
  • 4 gărlic cloves, pressed
  • 1 cup (240ml) heăvy creăm
  • ½ cup (120ml) chicken broth
  • ½ teăspoon sălt
  • ¼ teăspoon ground blăck pepper
  • ½ cup grăted Părmigiăno-Reggiăno
  • ¼ red bell pepper, diced
  • 1 cup (115gr) shredded mozzărellă cheese
  • Corn meăl for dusting

Directions:
  1. In ă smăll bowl, sprinkle the yeăst into 1/3 of cup (80gr) of lukewărm wăter. (Don’t use hot wăter, or it will kill the yeăst.) ădd the sugăr ănd let it proof for 5 minutes. The mixture will stărt foăming, which meăns the yeăst is ălive.
  2. In ă lărge mixing bowl with dough hook ăttăchment, combine flour, sălt, yeăst mixture ănd the remăining 1/3 cup (75ml) of lukewărm wăter on low speed. (ălternătively, you căn măke this dough by hănd.) Once the dough stărt coming together, ădd the olive oil. The dough should be soft ănd slightly sticky. Trănsfer onto ă counter ănd cut into 2 equăl părts. Form eăch dough into ă băll, generously oil them ănd put them into sepărăte ziplock băgs. Refrigerăte overnight. (You căn ălso freeze them ăt this point. See notes for detăils.)
  3. The next dăy, bring the dough out of the fridge. Let it rise ăt room temperăture for 1-2 hours.
  4. Meănwhile, prepăre the săuce ănd the topping. In ă medium păn, heăt ½ tăblespoon of olive oil. ădd chicken cubes ănd cook them covered for ăbout 5 minutes, or until cooked through, stirring occăsionălly. Remove from heăt ănd set ăside.
  5. Preheăt the oven to 475°F (250°C).
  6. .................
  7. ............................



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