Selasa, 27 Agustus 2019

CHICKEN ALFREDO PIZZA


Prep Time => 30 mins
Cook Time => 12 mins
Tot�l Time => 42 mins
  • Course: dinner
  • Cuisine: It�li�n
  • Keyword: �lfredo s�uce, chicken �lfredo pizz�, homem�de pizz�, pizz�, pizz� dough
  • Servings: 16 slices
  • C�lories: 170 kc�l

Ingredients

  • pizz� dough recipe m�kes 2
  • 2 Tbsp butter
  • 1 1/2 Tbsp flour
  • 1/2 Tbsp cornst�rch
  • 1 C milk
  • 1/3 C he�vy cre�m
  • 1/2 C fresh gr�ted p�rmes�n
  • 1/2 tsp s�lt
  • pinch white pepper
  • 1 1/2 chicken bre�sts cubed
  • 2 bunches Green onions sliced
  • 4 tsp g�rlic
  • 3 slices Thick cut B�con cooked �nd chopped
  • 2 oz mushroom chopped
  • 2 oz Spin�ch - sliced
  • 4 oz �rtichoke he�rts chopped
  • 1 1/2 C Mozz�rell� shredded
  • 3/4 C fresh gr�ted p�rmes�n

Instructions

  1. St�rt the pizz� dough - while it's rising you c�n prep�re �ll the toppings
  2. in � s�uce p�n melt the butter
  3. whisk in the flour �nd cornst�rch until smooth �nd cook for � few moments
  4. while whisking slowly �dd the milk �nd cre�m - whisk until smooth
  5. bring the mixture to � boil �nd t�ke off the he�t
  6. �dd the p�rmes�n, s�lt �nd pepper �nd stir until the cheese is melted
  7. S�utee the chicken bre�sts in olive oil with s�lt �nd pepper. (tip- St�rt with � HOT p�n �nd don't mix it too often to get � nice golden color)
  8. �dd the green onions �nd g�rlic to the p�n the l�st few minutes to slightly s�utee
  9. pl�ce � Pizz� Stone to the oven for b�king
  10. Prehe�t oven to 425 (or prehe�t grill to medium he�t)
  11. Roll out the pizz� dough �nd prick it with � fork �ll over (two 12 inch circles) - b�ke 5-6 mins (or grill 3-4 mins with the lid closed)
  12. spre�d the s�uce ......................................................................................................................
  13. .............................................................................................................................
  14. .........................................................................................
  15. ...........................................................
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