I will blog that recipe next time I make it.
But last night I decided to change it up a bit and make a cajun chicken pizza. I was pretty much wingin it on this one and using stuff I had on hand. I also 'cheated' and bought a pre-cooked rotisserie chicken. I love getting one of those and chopping the meat for several meals.
I used a whole wheat pizza crust recipe from GoldMedal Flour. It's pretty good and gives us a few whole grains with our meal.
I wish I would have taken more photos along the way, but I only have one of the finished product. It was SOOOO good and tasted almost exactly like the pasta.
Cajun Chicken Pizza
from: Gold Medal Flour
(makes 2 pizza crusts)
1 package active dry yeast
1 cup warm (100-110 degree) water
1 1/2 cups all purpose flour
1 cup whole wheat flour
2 tbsp olive oil
1/2 tsp salt
1 tbsp sugar
Add water, yeast and sugar to the bowl of your stand mixer. Allow to sit for about 5 minutes until foamy. Using the dough hook, turn mixer on low and add olive oil and salt. Add flour in slowly. Once mixture is combined increase the speed and knead the mixture for 3-5 minutes.
Add a tablespoon or so of olive oil to a bowl. Once dough is formed, move it to the bowl and roll it around to coat. Cover with plastic wrap and place in a warm, non-drafty spot for at least an hour.
Topping - for 1 crust:
1-2 chicken breasts - diced and cooked
1 red pepper - diced
1 green pepper - diced
3 stalks green onion - diced
1 cup alfredo sauce
1 tbsp basil
1 tsp lemon pepper
1/2 tsp black pepper
1/2 tsp salt
Preheat oven to 425.
Add a tbsp or less of olive oil to a skillet. Dice up the peppers and onion and add to oil. Sautee until vegetables are soft. Add chicken and cajun seasoning to taste. We use about 1 tbsp of cajun seaoning. Cook until chicken is warmed through.
In a small sauce pan mix alfredo sauce with basil, lemon pepper, black pepper and salt. Heat through.
Punch down dough. Use half for this pizza and refrigerate the other half or top with other ingredients. Roll out dough into 12 inch circle. Sprinkle baking sheet with cornmeal to avoid sticking.
Spread sauce on dough. Add chicken/veggie mixture and top with cheese. Bake for 15-20 minutes.