As part of the Foodbuzz Tastemaker program I received a jar of Classico Light Alfredo Sauce and immediately I knew I’d be making a Chicken Alfredo Pizza. Which is a bit strange because I’ve always been a purist in regards to pizza. For me it had to have a tomato based sauce and it had to have either, pepperoni, Italian sausage, hamburger or all of the above. Even though the sauce has 50% less fat and 45% reduced calories I probably negated all that by adding lots of cheese and some additional sauce.
When we eat out we always order appetizers. When we finish with the appetizers we’re full but go ahead with the entrée anyway. Yesterday we were having a laid back kind of day so I figured let’s roll with it and have appetizers with the Chicken Alfredo Pizza. No whimpy ones, but finger food that will hold us for a while. Here’s the recipe that is a composite of different pizzas I’ve had.
Chicken Alfredo Pizza
2 ½ cups rotisserie chicken, skinned, boned and roughly chopped
½ jar Classico Light Alfredo Sauce
¼ cup grated Parmesan
1 ready made pizza crust
2 cups baby spinach, chiffonade
1 ½ cups grated mozzarella
¼ cup sweet onion, thinly sliced
¼ cup red pepper, thinly sliced
1 15oz can black olives, sliced
¼ cup pizza sauce
Olive oil for brushing crust
*Roasted Grape Tomatoes
2 pints grape tomatoes
3 garlic cloves, peeled and thinly slived
2 TBS olive oli
2 TBS balsamic vinegar
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ cup fresh basil leaves, chiffonade
Preheat oven to 375°. Brush the pizza crust with olive oil and spoon on ½ cup of Classico Light Alfredo Sauce. Spoon on 2 TBS pizza sauce and then sprinkle the chicken over the top of the sauces. Over the chicken I spooned the roasted grape tomato reduction and followed with half of the grated mozzarella and all of the parmesan. Next I added the sliced sweet onions, red pepper and black olives. Added the spinach and the rest of the mozzarella. Into the preheated oven it went for 35 minutes. Even after brushing the edges with more oil halfway through I still didn’t get the golden color that I wanted. It didn’t seem to be a big concern with anyone but me, and I take that as a good sign.
Roasted Grape Tomatoes
Preheat oven to 400°. Combine all ingredients except the basil in a roasting pan. Roast for 10-15 minutes, stirring occasionally until the tomatoes are just bursting. Carefully transfer the tomatoes using a slotted spoon to a serving bowl. Transfer the liquid from the roasting pan to a small saucepan and cook on medium high heat for about 5 minutes, or until slightly thickened. Drizzle some of the thickened balsamic sauce over the tomatoes. Top with fresh basil and serve with toasted bread or pasta.
I only made half a recipe of the roasted grape tomatoes, big mistake. It smelled insanely good while it was roasting and by the time it reduced, well it was reduced. I totally dismissed the cooking instructions and decided to reduced not only the juices from roasted but the tomatoes as well. And I’d do it again in a heartbeat, it was really good. My only change next time would be to use more of the Alfredo sauce. As the pizza sat it soaked up the sauce and tended to dry out.
In addition to the pizza we munched on Bacon Wrapped Beer ‘n Brat Bites, Tostada Halves, and Ultimate Fudge Mocha Brownies. I’ll have these recipes up for you soon. I also served my appetizer spread with a Bearinger California 2010 Pinot Grigio.