Thursday, October 07, 2010
Chicken Alfredo Pizza with Basil and Roasted Tomatoes
This pizza was so easy. I used leftover Alfredo sauce, leftover chicken, basil from the garden and some grape tomatoes I had left from another recipe. It is really tasty and goes together quickly. I go through stages when I make my own sauce, but this isn't one of them. I go through other stages when I think I'm going to start making my own crust, but this was a refrigerated crust. It turned out delicious.
To roast the tomatoes, toss them with olive oil, salt and pepper and put them in the oven at 400 for 10 minutes or until they've all burst. You can use a roasting pan or a cast iron skillet. Bursting them in the oven ensures they'll be cooked to a sweet caramelized state by the time the pizza is done and prevents you from having an unappetizing puddle of tomato liquid on your pizza.
Spread alfredo sauce on the crust, top with cheese, cooked chicken and fresh basil leaves. Add the tomatoes straight from the roasting pan using tongs (discard the liquid) and cook at 450 for 9-11 minutes or as directed for your crust.
Garnish with Parmesan and freshly ground pepper. Yum!