Remember Wednesday’s post for Grilled Vegetable Fettucine Alfredo? Remember how I said I had leftovers and I had an idea for you to use them up? Well, here it is, grilled chicken alfredo pizza! How good does that sound?!
Whenever I make grilled pizza, Steve always helps me out with the grilling and this time we tried a new technique. We had been over at our neighbor’s house a while back and they had made grilled pizza by cooking the crust on a piece of foil on the grill. It turned out so crispy and delicious! We had always put our crust directly on the grill, but the foil method seemed so much easier, so we decided to give that a try. Well, it was so much easier and it turned out perfectly crispy! We have now been converted to the foil method!
I had planned on using mozzarella cheese for this pizza, but as I started to gather my ingredients, I discovered that the only mozzarella I had in the house had gone moldy. So instead, I used a Swiss and gruyere combination (Trader Joe’s sells this) which ended up being quite delish. I also should note, that Steve, who’s a pretty traditional pizza guy, was pretty skeptical about this whole alfredo pizza idea. Well….after a couple of bites, he said, “hmmm, it tastes just like chicken alfredo on a crust” and proceeded to eat three pieces! I think it was a hit!
Grilled Chicken Alfredo Pizza
- 1 boneless chicken breast
- 1 lb pizza dough
- 2 cups alfredo sauce
- 1 cup shredded Swiss or gruyere cheese
- 2 tbsp grated parmesan cheese
- black pepper
- olive oil
Preheat grill to medium high.
Season chicken with salt and pepper.
Grill chicken until cooked through, about 10 minutes.
Allow chicken to cool slightly, then cut into bite size pieces.
On a lightly floured surface, roll pizza dough out into a rectangular shape.
Transfer dough to a piece of foil that’s been coated with olive oil.
Place on the hot grill and cook for about 5 minutes, until bottom of crust is starting to brown.
Remove from grill and flip crust over, onto another piece of foil that’s coated with olive oil.
Spread alfredo sauce onto the crust, top with chicken and then cheeses and black pepper.
Place pizza back on the grill and cook for about another 5-7 minutes, until cheese has melted and crust is browned on the bottom.
Slice and serve!
P.S. Have you gotten your copy of my new e-cookbook yet? If you haven’t, click here for your copy of “Great Make-Ahead Recipes”!
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