chicken alfredo pizza with pizza hut style crust.

welp.

i made some really fattening and delicious food again. this time it was inspired by a dream. 

it's normal to dream about pizza, right? 

good. 

anyways, i was inspired in a dream to make chicken alfredo pizza with homemade pizza hut style crust, and since i had all the right ingredients, i decided tuesday, may 7th was the day to do it.

chicken alfredo pizza with pizza hut style crust

ingredients:

crust:

1 Tbs sugar
1 package dry yeast

1/4 cup dry milk
1 tsp. garlic salt

1 tsp dried oregano

1 1/3 cup warm water
3 1/2-4 cups flour
2 tablespoons vegetable oil (for dough)

more vegetable oil (a little in the bottom of each pan)

sauce: 

3 Tbs butter
1 cup milk (whole is best, but whatever will work)
1/4 cup flour
1/3 cup fresh grated parmesan (the powder kind works if that's all you have)
1 tsp greek seasoning
2 tsp italian seasoning
1 tsp garlic powder
salt&pepper to taste (i put a lot)

toppings: 

grated mozzarella cheese

grates parmesan cheese (not the powder kind)

1 chicken breast cooked and sliced

1 tomato diced small and cooked for about 7 minutes at 350°

(that's all i used, but you could add cooked spinach, broccoli, mushrooms, artichoke hearts, or pretty much anything else and it would be extra delicious)

i didn't take great pictures for this because i kind of made it in a hurry to get the dough rising, but hopefully my directions will be good enough for that part at least.

first you're going to make your crust dough: 

put yeast, sugar, salt, and dry milk in a large bowl. add water and stir to mix well. allow to sit for two minutes. add oil and stir again. add flour and stir until dough forms and flour is absorbed. you'll probably have to use your hands for this. knead for about 10 minutes. if the dough is too dry, add a little bit of water, and if it's too wet, add a little bit of flour. you know the law drill. (mulan, anyone?)

put the dough in a nice, warm place. i'm the most impatient person when it comes to letting dough rise, so i usually just turn my oven on to the lowest temp (170°) and put the bowl of dough in there for about 40 minutes instead of letting it sit out for 90. this makes the edges a little crispy, but it still works for me. 

while this is happening, you can prepare your 4 pans. i used 9" round cake pans, but you could use 2 9"x13" cake pans or 2 larger round pans if you wanted to.  

prepare the pans by putting a drop of vegetable oil in the bottom of each and spreading it all over the bottom and sides with a paper towel. this is where you would sprinkle the pans with cornmeal if you had it, but since i didn't, i sprinkled them with garlic salt and oregano instead. 

after it's risen, split your dough into 4 even balls, and place each ball in a pan. then flatten them out all along the bottom and up the sides. i just did this with my hands. actually, i had canadian roomate do it, and she did great. once all the dough is flattened, let it rise a little bit more in the pans while you finish your sauce and toppings.

chicken: 

i've taught you how to do this a hundred times, so go here for the old directions. all i changed this time was that i also covered each half of the chicken breast in pesto sauce as well, and since i only cooked one breast, it took about half the time.

{this is a picture from another recipe. i only used one breast cut in half.}

sauce: 

melt 3 tablespoons of butter in a small sauce pan. add about a quarter of the milk and then the flour. whisk it like crazy before it gets clumpy. then add the rest of the milk and the parmesan. then season the crap out of that sauce. y'all know i don't actually use measurements, but what i listed above should be close enough. whisk it all together and then let it come to a boil for a couple minutes to thicken. if it gets too thick, add a little bit of milk until it's the right consistency.

and now for the assemblage:

put a big scoop of sauce on each crust, and spread it out leaving a little lip of dough for the crust. then sprinkle a tiny bit of mozzarella cheese over top. then lay out slices of chicken over the whole thing, and sprinkle with your cooked tomatoes. then load a bunch more mozzarella cheese on top, and a handful of freshly grated parmesan over that. 

{in the process}

put two pizzas in the oven at a time, and cook for about 15 minutes at 350°, or until the edges of the crust are brown and the center is fully cooked. 

the crust will be nice and thick and fluffy, just how we like it.

bon appétit!

and p.s. don't forget about throwback thursday tomorrow! link-up starts at midnight!