Do you like garlicky, creamy, buttery goodness? Because this is how you get garlicky, creamy, buttery goodness to your mouth and in yo belly!
Ingredients:
Alfredo Bombdiggityness:
1 TBSP Avocado oil/EVOO
1 pint heavy cream
5 cloves garlic, smashed and minced to paste
1 c. good quality grated Parmesan
Sea salt and pepper to taste
Step 1—Add oil to sauté pan over med-low heat, and add in garlic, stirring to make sure garlic doesn’t burn.
Step 2—When garlic begins to fill the room with it’s heavenly smell, add in the heavy cream and continue to stir. Allow to simmer very gently for about 10 minutes while stirring.
Step 3—Sprinkle Parmesan into heated garlic cream, and whisk to incorporate well. Cheese will begin to melt into cream, so whisking is going to help bring the sauce together, while keeping lumps from forming. TASTE YOUR FOOD for seasoning and season to your personal taste. S&P as needed.
Step 4—I usually let my Alfredo sauce simmer down a bit, both to reduce/thicken and to help the flavors really blend. Reduce by about 1/4.
Now, You can certainly enjoy this sauce on gnocchi, pasta, in a lasagna bake, or as a base sauce for melding with other flavors…..but tonight, it’s going on a pizza. I enjoy playing with my food, so I’m making my own dough, HOWEVER….ain’t no shame in buying you some Boboli, some Papa Murphy’s dough, or some grocery stores will have a great option at the service deli. I am an equal opportunity pizza lover. This week I am rolling with homemade. Not Fathead, not cauliflower crust, but I am craving good homemade and garlicky and delicious crust. I use Rapid Rise yeast, so that my whole day isn’t dinner prep, but use whatever you have in your pantry/local store….just know the SOP is different from quick to long rise yeasts, so follow the instructions on the package.
Pizza Dough:
1.5 c. warm water
1 tsp. sugar
2 1/4 tsp. active dry/quick rise yeast….dealer’s choice
4 c. AP Flour
1 tsp. salt
1/3 c. EVOO
Step 1—In a small bowl, whisk sugar, water, and yeast together. Let it sit for about 5-10 minutes to ensure it froths…if it doesn’t it is probs no good.
Happy Yeast!
Step 2—In the bowl of your mixer, add the flour and salt, EVOO and yeast mixture. Mix everything together using the dough hook for about 5 minutes or until the dough is soft and elastic. You’ll know it’s done when it comes clean from the side of the bowl.
Step 3—Shape the dough into a ball and place in an oiled bowl, rubbing oil on the dough as well. Cover with a tea towel and set aside either in fridge if not using right away or 20 minutes at room temp and then shape as wanted. This recipe will make 2 large pizzas!
Step 4—Press and stretch out dough into the pan of choice. I went with a square deeper dish kinda jam for this pizza.
Toppings:
1/4 c. Parmesan
2 c. shredded Mozzarella
3 scallions, sliced
4 strips bacon, diced
1 1/2 chicken breasts, seasoned with S&P and pan roasted off, cooled and diced
your prepared bombdiggity Alfredo sauce
Step 1—Once dough is shaped/stretched into pan, top with about half of the Alfredo sauce and spread evenly. Add 2/3 of the Mozz, Chicken, Bacon, Scallions, and then remainder of Mozz and Parmesan-in that order.
Step 2—Bake in hot as hell preheated oven for about 15 minutes, or until crust is cooked thoroughly and top is golden brown bubbly and delicious.
Step 3—SHOVEL IN YO MOUF.
MUY IMPORTANTE!
Make sure to preheat your oven prior to baking pizza…the hotter the better. I usually cook mine at the highest temp my oven goes to which is 500.
If using a pizza stone, toss that sucker into your hot ass oven ahead of placing pizza on it…It’ll give you a better crisp on your crust.
If using a sheet pan, make sure to oil well so that it doesn’t stick when you go to serve up your ‘za.
If I am using a lot of veggies or I want to sauce it up a ton, I parbake my crust to keep it from sogging out. Like 5-7 minutes makes a difference!