Description
Homemade mini chicken alfredo pizzas deliver a delightful culinary experience that blends creamy sauce, tender chicken, and crispy crust. Pizza lovers will savor each bite of these compact, flavor-packed appetizers perfect for sharing with friends or enjoying as a quick meal.
Ingredients
Scale
Protein:
- 2 chicken breasts, cubed and seasoned
- 20 ounces (5 cups) freshly grated mozzarella
- 4 ounces freshly grated parmesan
Cheese Ingredients:
- 1 cup heavy cream
- 113 grams (8 tablespoons) unsalted butter
- 10 cloves garlic, minced
- Salt to taste
- Black pepper to taste
- Garlic powder to taste
Dough and Remaining Ingredients:
- 1 tablespoon active dry yeast
- 2 tablespoons sugar
- 1 cup warm water
- 125 grams (1 cup) all-purpose flour
- 188 grams (1 1/2 cups) all-purpose flour
- 2 teaspoons salt
- 1/4 cup olive oil
- 1 egg
- 2 tablespoons water
- Fresh parsley for garnish
- Red pepper flakes (optional)
Instructions
- Craft a rich Alfredo sauce by melting butter and gently sautéing minced garlic until aromatic. Pour in heavy cream, stirring in freshly grated parmesan cheese. Season with salt and pepper to create a smooth, velvety sauce.
- Season chicken cubes with herbs and spices, then sauté in a hot skillet until thoroughly cooked and golden brown. Remove from heat and set aside.
- Activate yeast by combining it with sugar and warm water in a mixing bowl. Sprinkle in a portion of flour and mix until a shaggy sponge forms. Cover with a damp cloth and allow to rest for 10 minutes, letting the yeast develop.
- Incorporate remaining flour, salt, and olive oil into the yeast mixture. Knead the dough vigorously for 8-10 minutes until it becomes elastic and smooth. Let the dough rest for 15 minutes to relax the gluten.
- Divide the dough into 8 equal portions. Carefully roll each piece into a thin circle. Place mozzarella along the edges and fold the dough over to create a stuffed crust, sealing the cheese inside.
- Brush the pizza crusts with beaten egg for a golden sheen. Spread the prepared Alfredo sauce generously across each mini pizza. Distribute cooked chicken pieces and sprinkle additional mozzarella cheese on top. Bake in a preheated 425°F oven for 15-20 minutes until the crust turns crispy and golden and the cheese melts completely.
Notes
- Get creamy Alfredo sauce perfectly by using freshly grated parmesan for smoother melting and richer flavor.
- Prevent dry chicken by marinating cubed pieces in olive oil and herbs before cooking to lock in moisture.
- first during sponge stage and second after kneading to develop gluten and improve texture.
- Achieve crispy stuffed crust by pressing mozzarella edges firmly and brushing with egg wash for golden, shiny finish.
- Prep Time: 1 hour 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 668
- Sugar: 2g
- Sodium: 600mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 129mg