What do you get when you combine the world’s best pizza and the world’s pickiest Kidlet? If you guessed, “More Pizza For Rachel,” you are correct!!!!
Mr. Boy has implemented a Dinner Strike. Breakfast and Lunch he loves, but he has decided all dinner food is unbefitting his wee stomach. Why? Because he doesn’t like chicken, steak, onions, peppers, barbecue sauce, french fries, mashed potatoes, and every other NORMAL FOOD that one might make for an evening meal. In his world, a perfect dinner would consist of breakfast foods or peanut butter sandwiches.
(or cupcakes … that little boy can put away some cupcakes!)
The grown up foods that Mommy, Daddy, the Little Lady and Barney Kneeknuckles like? It’s the same ritual nearly every night: crying, falling to the floor, and asking “Why do we have to eat DINNER????”
Most nights, I sigh and we talk about “trying new foods ’cause they might taste good” (a la Daniel Tiger), but when I served this Grilled Chicken Alfredo Pizza last week, I did NOT care that Mr. Boy wasn’t a fan. I didn’t want to share.
It’s a copy-cat recipe from one of our favorite Houston pizzerias, but after we moved to College Station, we aren’t able to get the “Little Italy” delivered when we wanted an easy weeknight meal.
But, thankfully, this is an simple pizza to throw together and having the Husband grill it makes it taste just like a wood-fired pie.
Um, who needs delivery? Not this girl!
The first time we made this, the Husband grilled the chicken specifically for it, but the second time The Little Italy graced our table, I was fresh off two days of Macaron making … tired and very much in need of an even faster way to make this pizza. Tyson’s fully-cooked grilled chicken to the rescue!!
The beauty of this easy pizza recipe is that you can use leftover chicken, rotisserie chicken or any sort of fully-cooked chicken like Tyson® Grilled & Ready®. With the Tyson’s, this pizza is a snap to make. AND … now stay with me here … this chicken alfredo pizza is a healthy, home-cooked meal.
That’s right; the Tyson’s chicken breast is 98% fat-free and preservative-free, pairing perfectly with a whole wheat pizza crust, low calorie and vitamin packed sun-dried tomatoes, and iron-rich artichokes.
All totaled, each serving of this pizza comes in at under 300 calories per slice.
Delicious. Easy. Healthy. Home-cooked.
Yeah … I don’t want to share.
- 1 tablespoon active dry yeast
- 1 cup very warm water
- 1 tablespoon Italian Blend Herbs
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 2½ cups flour (half stone-ground whole wheat and half bread flour)
- 1 prepared and uncooked Whole Wheat Pizza Crust
- 1 3.5 oz package of Julienned Italian Herb Sun-dried Tomatoes, chopped and soaked in 2-3 tablespoons of water to soften them.
- 1 12-oz jar of Marinated Artichoke Quarters, cut through a few times to create smaller pieces
- ¼ cup of prepared Alfredo Sauce
- 2 Shallots, thinly sliced
- ½ cup of Shredded Italian Blend Cheese
- 1 package of Tyson Grilled and Ready Chicken Strips (or 2 cups of grilled/pre-cooked chicken, cut into bite sized pieces)
- In a mixing bowl, dissolve the yeast and sugar in the warm water. Let it sit about 5 minutes and then add the remaining ingredients, mixing well with a heavy duty wooden spoon.
- The next step is to knead it; you can either knead it on a floured counter surface OR knead it directly in the mixing bowl.
- Roll it out on a floured surface. If grilling the crust, make sure the dimensions of the rolled crust does not exceed the dimensions of your grill.
- Place the crust on a baking sheet and set aside until you are ready to grill.
- Place the pizza crust on your heated grill (hot enough that you can only hold your hand to it for a few seconds) and close the lid. Allow it to cook, undisturbed, for 2-4 minutes.
- Check on the crust, which should have a nice color to the side directly on the grill. Remove it from the grill onto a baking sheet, flipping it so the cooked side is up.
- Drain the water from the sun-dried tomatoes.
- Next, add your toppings (in the following order) to the cooked side: alfredo sauce, half of the shredded cheese, chopped sun-dried tomatoes, chopped marinated artichoke quarters, sliced shallots, and cooked chicken.
- Top with remaining shredded cheese.
- Return the pizza to the grill, this time placing the uncooked side directly on the grill grate. Cover and cook 2-4 minutes until the crust has an even color and your cheese has melted.
- Using a grill spatula, remove the pizza onto a baking sheet/pan.
- Serve immediately.
P.S. Did you know there are only a few more days left till the official start of Summer? Tyson is counting down those days by giving you healthy and easy recipe ideas … and gift-codes and gift-cards! Head over to their Facebook page to enter.
I wrote this post while participating in a blog tour conducted by Burst Media. I have been compensated for my time commitment to the program, but my opinions are my own.
