¾ lb boneless skinless chicken breast
Freshly ground black pepper as required
Salt to taste
2 tbsp butter
4 clove garlic (minced)
1 tsp red pepper flakes
1 tbsp all-purpose flour
1 cup heavy cream
¼ cup grated Parmesan cheese
16 oz pizza dough
2 cup baby spinach (well washed and dried)
1 cup grape tomatoes (chopped)
1 cup grated mozzarella
Olive oil for brushing crust
Preheat the oven to 375 degrees F.
Marinate chicken with with half of minced garlic, salt and pepper and leave for 15 mins.
Heat 2-3 tbsp of oil and cook chicken till done, 8-10 min over medium-low heat or grill.
Cut chicken into small chunks.
To prepare Alfredo Sauce:
Melt butter in a saucepan, saute remaining garlic and red pepper flakes for about a minute.
Add in flour and cook till a pleasant roasted smell starts to come - Do not brown.
Add cream and mix well, cook the mixture over low heat until sauce gets thick.
Remove the pan from heat and immediately stir sauce with seasoning of salt, pepper and parmesan.
Dust your counter with flour to roll out the pizza dough to the size of the pan
(preferably a 13-inch round pan).
Put the rolled pizza dough on to the warm pizza pan or stone spread it evenly at the base.
Pour the prepared alfredo sauce over the dough, place the baby spinach, grape tomatoes, chicken and mozzarella cheese.
Brush the edges of the crust with olive oil and season with salt and pepper.
Place the pan in preheated oven about 25 mins. until crisp and golden brown.