Archive, Recipes

Asiago Chicken Pizza

 

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If you are anything like me then you love a good pizza. I like to try local pizza joints to see what they have to offer and every now and then I like to make my own. I usually tend to stick to the classics like pepperoni and sausage with a few onions and peppers tossed on for good measure. However, there are times when I like to branch out and try something new and different. Those are the times that just so happen to scare my wife the most. LOL. I can usually see the fear in her eyes when I start rattling off ingredients for a new dish I am about to try out, but she almost always comes away liking it (almost).  This time we were both surprised at how well this pizza turned out. I didn’t go overboard with toppings but do think that I came up with just the right combination of flavors that worked out well with each other.

I happened to have some Asiago cheese leftover from a recipe that I was asked to make the night before and began formulating a plan for it. I started to think to myself that a chicken pizza with Asiago cheese sounded like it would be pretty good. So I went to work thinking of what else would compliment the flavors and ended up with chicken, kale, red onion, garlic and a sun dried tomato Alfredo sauce.  Since I didn’t have a lot of time to whip up a homemade sauce I grabbed one made by Classico while running through Publix to pick up a fresh pizza dough from their bakery.

Like I have told you all before. If I can make something taste great and still make it quick and relatively easy for you, I am going to do it. There is absolutely nothing wrong with buying pre made or canned  ingredients for your recipes if it helps you out.

Lets go ahead and get started with this one.

Things you will need before cooking: Sharp knife and cutting board, pizza stone or baking pan, rolling pin and all purpose flour.

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Grocery list:

1 small pack of boneless chicken tenders (about 3/4 lb to 1 lb.

1 bunch of green kale

3 slices of bacon

1/4 cup sliced red onion

2 garlic cloves (minced)

1/2 cup Asiago cheese (shredded)

1/2 cup mozzarella cheese (shredded)

1 jar of Classico Sun dried tomato Alfredo sauce

1/2 tablespoon dried oregano

kosher salt and black pepper

olive oil

 

Prep

Set the dough out to warm up and rise a bit while you are doing the stuff below.

First cook the chicken tenders in a non stick pan with about a tablespoon of olive oil on medium high heat. Salt and pepper them on each side as you turn them. Cook on one side for about 4 minutes then turn and cook on the other side for another 4 to 5 minutes. Set aside to cool. Once cool cut or shred it into thin pieces.

Cook the three strips of bacon until the are just starting to crisp up. Set them aside to cool and then cut them into small pieces.

Give the kale a good rinse and then chop it up. In the same pan you cooked the chicken and bacon (do not wipe the pan out) add another tablespoon of olive oil and then the kale. Cook it on medium heat until it starts to wilt. Add a little salt and pepper while it cooks. Stir it occasionally until it has all turned dark green and gotten very soft. Turn the fire off and set it aside.

Slice your red onion into thin slices and mince the garlic cloves and set aside.

Mix both cheeses together in a bowl.

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Now roll out the dough. put out a little all purpose flour on your kitchen island or counter and set the dough in the middle. Get a little flour on your hands and then start shaping the dough into a ball. Now start pressing it out flat working from the middle out. Once it is reasonably flat enough switch to using the rolling pin and roll it flat working in all directions until you get it to the size that you need for your pizza stone or baking pan. I rolled mine out to about 13 inches.

Now lets assemble and cook this thing.

Preheat your oven to 425 degrees.

Sprinkle a little flour onto you pizza stone or pan and carefully lay the dough out and get it to the shape you want it in (to fit your pan or stone).

Take about a half a cup of the Alfredo sauce and spread it around the dough coming right up to 1/2 an inch from the edge. Take the kale and start placing it evenly around the whole pizza until you have as much as you want on it.

Next is the cheese. Sprinkle it evenly all over the top of the pizza making sure to cover everywhere you put sauce. Then add the garlic to the top of that making sure to get it even all over the pizza.

Add as much of the chicken and onion that you would like on top of the cheese and then sprinkle the whole thing with the dried oregano.

Last but not least, spread the bacon evenly around the top of the pizza.

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Carefully place the pizza in the oven and cook for about 10 to 15 minutes (or until the dough rises around the edges and starts to turn brown and crispy).

(optional step)

Here is a little extra thing you can do if you happen to have the ingredients available.  Melt a tablespoon of butter in a small bowl and add a teaspoon of garlic powder or Italian seasoning and stir it together. When the pizza is just about done, brush that mixture all around the edge of the crust with a pastry or bbq brush. This will give you a nice flavored crust that really compliments the other flavors on the pizza.

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All that is left to do now is to take the pizza out of the oven, let it cool for a couple of minutes and slice it up. I got eight pretty nice sized pieces out of this one which left some leftovers for lunch the next day.

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I hope that you enjoy this one and be sure to come back next week to see what I cook up next.

Thanks for reading,

James

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