Extremely good
This pizza, not unlike most pizzas out there, is extreme.
It tastes sooo good, but is sooo not good for you. Plus some. On both ends.
Although it’s no exception to the pizza dichotomy, give it a try. The taste is all in the sauce, which is a creamy, rich Alfredo-pesto based bit of wonderful.
You’ll be able to throw this together in about 20 minutes, but if you want to move the goodness along even faster: cook the chicken and assemble the sauce the night before, and buy a pre-baked crust. Just be sure to adjust your oven time.
White Chicken Pizza
Ingredients:
2 Tbsp. butter, melted
1 Tbsp. olive oil
3 Tbsp. minced garlic
1 Tbsp. pesto
2 Tbsp. sun dried tomatoes (packed in oil)
2 tsp. dried basil
1 tsp. dried oregano
1 C. Alfredo sauce
2 C. chopped chicken breasts, cooked
2 tubes ready-made pizza dough or 1 pre-cooked crust
1 tomato, diced
feta cheese
Directions: Preheat oven to 375 degrees. In a small bowl, mix butter, olive oil, garlic, pesto, sun dried tomatoes, basil, oregano and Alfredo sauce. Press dough into pizza pan and sprinkle with chicken. Pour sauce mixture evenly on top. Sprinkle tomato and feta on top. Bake 15-20 minutes (less if crust is pre-baked), or until toppings are toasted. Serves four.
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