Recipes for the Road: Chicken alfredo pizza

Thomas Remington

Pizza at its core is bread with cheese and sauce. That is the canvas to work from, making changes in order to create a masterpiece. The wonderful thing about making pizza is there is no particularly wrong way. (Though folks from Chicago and New York might disagree.) I have seen more and more pizza modeled on a sandwich, for instance. Variations on crusts are legion, from no-carb crust to designer-style crust and all types between.

All that said, I enjoy making pizza in the truck. It’s cheaper than ordering out or grabbing slices from a display case -- and fresh when you want it, made the way you want it. The latter is hard to find, sometimes.

Chicken alfredo pizza

Here’s my version of chicken alfredo pizza. It’s a simplified recipe, minimizing prep time and ingredients needed. Add or subtract anything you want to make it all your own. All of these ingredients are easily obtained at any major grocery.

For equipment, you’ll need an air fryer, toaster oven or other conventional oven. The size of the  equipment isn't important, but make sure your crust will fit in the cooking area.

Ingredients

Amounts are approximate, varying by size of your crust and individual preferences. You probably won’t use all of this. The list generally reflects what I used for the pictured seven-inch pizza:

Precooked pizza crust 
Olive oil
Garlic powder
Salt and pepper
A small jar of your favorite alfredo sauce (about a half-cup for this seven-inch crust)
Precooked chicken (a perfect use for leftover grilled or oven-roasted chicken), approx. 1/4-1/2 lb.
Diced green bell pepper
Diced onion
8 oz. bag shredded cheese (mozzarella works best) 

Additional ingredients to try:
Steamed broccoli chunks
Mushrooms
Black olives (this adds an interesting flavor that works well with the sauce)

The process

  1. Preheat air fryer/toaster oven (bake setting) to 375.
  2. Remove crust from packaging and drizzle olive oil on crust. Spread with the back of a spoon, or use a brush if you have one, then lightly sprinkle with garlic powder, salt and pepper.
  3. Apply alfredo sauce, spreading it lightly over the crust nearly to the edge.
  4. Arrange chopped chicken and veggies over sauce. Ensure the entire mixture is arranged in a single layer, then lightly drizzle with more olive oil.
  5. Cover all with cheese – again, nearly to the edge.

Baking time will vary depending on the size of your pizza, as well as the size of your equipment. It usually takes 8-10 minutes. You’re looking for your cheese to be golden.

I hope you try this recipe and have fun making it your own! Happy cooking and stay safe out there.

Thomas Remington

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