Chicken Alfredo Pizza

chicken_alfredo_pizza

Look at me blogging two days in a row! This will be short and sweet, as I’ve got just a little time before I have to leave to head to the yoga studio. I subbed a level 2 Vinyasa class Tuesday before my normal class, and am subbing another level 2 tonight. I love the faced paced nature of an advanced class. It’s definitely a change of pace from my normal candlelight or meditative flow class!

It’s nights like these where I just need a quick and easy (yet still all-natural!) dinner. Last Friday night the fiancé and I were staying in and I made this Chicken Alfredo Pizza using what we had in the house. It turned out unbeliveably delicious!

I added fresh Rosemary to the sauce and OH MY GOSH was it good! I was dipping my spoon in to taste again, and again, and again. I might as well have been eating it as a soup. :)

If you don’t have/like/want asparagus, you could always use fresh spinach. Or add in some chopped red onion. Lots of possibilities here! We used Udi’s gluten-free crust (it’s what I had in the freezer!), but feel free to use your favorite store-bought (and all-natural!) or homemade crust. Or try this Cauliflower Pizza Crust for a grain-free version!

Chicken Alfredo Pizza

Ingredients:

Your favorite store-bought or homemade pizza crust

1 cup shredded chicken (we used rotisserie chicken)

1/2 cup heavy cream

1/4 cup whole milk

2 TBSP butter

3 cloves garlic, minced

1 sprig rosemary, chopped finely

1 cup parmesan cheese, shredded

1 bunch asparagus, ends trimmed

olive oil, for drizzling

salt and pepper, to taste

1 TBSP flour (optional), for roux

Directions:

1) Prepare pizza crust according to directions. We used  Udi’s frozen crust, and pre-baked it until it was lightly brown and crisp.

2) Meanwhile, place asparagus on baking sheet. Drizzle with oil and season with salt and pepper. Bake until fork tender and starting to brown. Slice into thirds. Set aside.

2) While crust is pre-baking (if advised), prepare sauce. Melt butter in saucepan and sauté garlic until fragrant, about 30 seconds.

3) Add in 1 TBSP flour to create a roux. Stir constantly until roux becomes golden brown color. This will help thicken sauce. If you are gluten-free, omit this step.

4) Add in cream and milk. Bring to a simmer.

5) Add in rosemary. Salt and pepper to taste.

6) Let thicken until desired consistency.

7) Once pizza crust is ready, spread thin layer of sauce over crust. Sprinkle over chicken, asparagus, and top with remainder of parmesan cheese. Bake until cheese is melted and ingredients are heated through.

8) Enjoy!

chicken_alfredo_pizza Hello, pizza. 

Chicken Alfredo Pizza
Recipe type: Entree
Cuisine: Italian
 
Chicken Alfredo Pizza with Asparagus. Creamy and delicious!
Ingredients
  • Store-bought or homemade pizza (we used Udi's gluten-free crusts)
  • 1 cup shredded chicken (we used rotisserie chicken)
  • ½ cup heavy cream
  • ¼ cup whole milk
  • 2 TBSP butter
  • 3 cloves garlic, minced
  • 1 sprig rosemary, chopped finely
  • 1 cup parmesan cheese, shredded
  • 1 bunch asparagus, ends trimmed
  • olive oil, for drizzling
  • salt and pepper, to taste
  • 1 TBSP flour (optional), for roux
Instructions
  1. Prepare pizza crust according to directions. We used Udi's frozen crust, and pre-baked it until it was lightly brown and crisp.
  2. Place asparagus on baking sheet. Drizzle with oil and season with salt and pepper. Bake until fork tender and starting to brown. Slice into thirds. Set aside.
  3. While crust is pre-baking (if advised), prepare sauce. Melt butter in saucepan and sauté garlic until fragrant, about 30 seconds.
  4. Add in 1 TBSP flour to create a roux. Stir constantly until roux becomes golden brown color. This will help thicken sauce. If you are gluten-free, omit this step.
  5. Add in cream and milk. Bring to a simmer.
  6. Add in rosemary. Salt and pepper to taste.
  7. Let thicken until desired consistency.
  8. Once pizza crust is ready, spread thin layer of sauce over crust. Sprinkle over chicken, asparagus, and top with remainder of parmesan cheese. Bake until cheese is melted and ingredients are heated through.
  9. Enjoy!

Cauliflower Pizza Crust

Cauliflower Pizza Crust I www.eatcleanwithkate.com

Hey hey heyyy…happy Monndaaayyy! (We’re talking Cauliflower Pizza Crust today – read on!).

Cauliflower Pizza Crust I www.eatcleanwithkate.com

So today is basically just an extension of the weekend for me as we have yet another snow day due to the extreme cold (my handy dandy weather app says it feels like -31 out – yikes!). And I just got a message that tomorrow is canceled too. This is insane! I have never ever in my life experienced such intense cold. Looks like we will be adding a few days to the end of the school year…

On a positive note, this past weekend we went to the Gopher hockey game at the Xcel Center. I hadn’t been to a Wild game in a few years, or to a Gopher hockey game in what felt like forever. It brought back good memories being so close to the action.

gopher_hockey

M-I-N-N-E-S-O-T-A! Minnesota, Minnesota, yayyyy Gophers! 

I grew up around hockey (but then, who didn’t in the state of hockey?!). We would flood our backyard in the winter to skate on growing up, and in high school I would play pickup after school upwards of 5 days a week. My cousins all played for a nearby high school, and we would go to their house often to play in their backyard (complete with hanging lights and boards – yes, they were diehards!). I have yet to skate this winter, and am just dying to get out and skate here soon. If only the weather would just get a little warmer!

On Friday night, the fiancé and I also decided we would challenge ourselves to not eat out for an ENTIRE 4 weeks before we leave for Mexico. Part of that is because a) it’s healthier b) it’s cheaper and c) it will be interesting to see if we can actually do it! So what does this mean besides a) being healthier and b) saving money? C) We will be cooking much more often!

Today we’re making a White Bean Chicken Chili. It’s a perfect (think frozen tundra perfect!) day for some warm delicious soup. :)

And last week, we made this Cauliflower Pizza Crust. The fiancé was quite skeptical (as was I, quite honestly) about using cauliflower for pizza crust. However, after consuming a slice, he stated that this was THE BEST thing I’ve ever made him. The best?! Yes, the best.

I mean, it was pretty good. And by pretty, I mean really. Really really good.

So why cauliflower? Well besides being gluten-free, it’s another great way to increase your vegetable intake. Yum yum veggies. :)

Cauliflower Crust Pizza

Ingredients:

1 head organic cauliflower, cut into small florets (or a small-medium sized if using conventional)

1 egg, beaten

1/2 cup parmesan cheese, grated

1 TBSP fresh oregano leaves, cut with shears (or scissors) into small pieces (or 1/2 TBSP dried)

1 TBSP fresh basil leaves, cut with shears (or scissors) into small pieces (or 1/2 TBSP dried)

1 garlic clove, pressed or minced (or 1/2 tsp. garlic powder)

pinch salt and pepper, to season

red pepper flakes (optional)

Directions:

1) Preheat oven to 450 degrees. Place parchment paper on baking sheet.

2) Process cauliflower in food processor (or blender), working in batches. You want a nice snow-like texture.

3) Place approximately 1-inch water in saucepan, and bring to a boil. Boil cauliflower “snow” for 3-4 minutes. Be sure to scrape down the sides and not let it boil over!

4) Drain “snow” in fine-mesh strainer (don’t use a regular strainer or it will all strain through!). Place in clean dishtowel and let cool for a few minutes before wrapping up and squeezing excess water out. This is important in order to have a crust that sticks together and isn’t soggy!

5) Place drained cauliflower in large mixing bowl and mix in cheese, egg, oregano, garlic, and salt and pepper. You want everything thoroughly mixed (hands work best for this!).

6) Roll out dough on baking sheet (lined with parchment). Should be about 1/3 inch thick. Make sure not to thin it out too much. Also, can leave the edges thicker for traditional “crust”.

7) Bake for 10-12 minutes or until crust has turned a light golden brown. Remove from oven.

8) Add your favorite toppings! Ours had a mixture of an olive oil/butter sauce, sliced tomatoes, sliced chorizo sausage, and grated mozzerella cheese.

9) Place pizza back in oven and bake for an additional 5-7 minutes or until toppings are heated through and cheese in nice and bubbly!

10) Top with any additional toppings (we topped ours with arugula tossed in leftover oil/butter) and serve. Enjoy!

Cauliflower Pizza Crust
Serves: 2
 
A delicious grain-free pizza crust!
Ingredients
  • 1 head organic cauliflower, cut into small florets (or use a small sized one if using conventional)
  • 1 egg, beaten
  • ½ cup parmesan cheese, grated
  • 1 TBSP fresh oregano leaves, cut with shears (or scissors) into small pieces (or ½ TBSP dried)
  • 1 TBSP fresh basil leaves, cut with shears (or scissors) into small pieces (or ½ TBSP dried)
  • 1 garlic clove, pressed or minced (or ½ tsp. garlic powder)
  • pinch salt and pepper, to season
  • red pepper flakes (optional)
Instructions
  1. Preheat oven to 450 degrees. Place parchment paper on baking sheet.
  2. Process cauliflower in food processor (or blender), working in batches. You want a nice snow-like texture.
  3. Place approximately 1-inch water in saucepan, and bring to a boil. Boil cauliflower "snow" for 3-4 minutes. Be sure to scrape down the sides and not let it boil over!
  4. Drain "snow" in fine-mesh strainer (don't use a regular strainer or it will all strain through!). Place in clean dishtowel and let cool for a few minutes before wrapping up and squeezing excess water out. This is important in order to have a crust that sticks together and isn't soggy!
  5. Place drained cauliflower in large mixing bowl and mix in cheese, egg, oregano, garlic, and salt and pepper. You want everything thoroughly mixed (hands work best for this!).
  6. Roll out dough on baking sheet (lined with parchment). Should be about ⅓ inch thick. Make sure not to thin it out too much. Also, can leave the edges thicker for traditional "crust".
  7. Bake for 10-12 minutes or until crust has turned a light golden brown. Remove from oven.
  8. Add your favorite toppings! Ours had a mixture of an olive oil/butter sauce, sliced tomatoes, sliced chorizo sausage, and grated mozzerella cheese.
  9. Place pizza back in oven and bake for an additional 5-7 minutes or until toppings are heated through and cheese in nice and bubbly!
  10. Top with any additional toppings (we topped ours with arugula tossed in leftover oil/butter) and serve. Enjoy!

Real Recipe: Barbecue Chicken Pizza

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Mmmm…nothing beats a good pizza. Yes, pizza is still one of my favorite foods (my tastes have obviously not grown up much!). However, the pizza I consume has certainly evolved over time. Instead of relying on standard pepperoni or cheese frozen pizzas (like I did in college!), I usually make my own. It started with flatbread pizzas when I studied abroad. Topping Turkish flatbread with spaghetti sauce and grated Australian cheese. Baby steps. Next, Margherita with Minnesota grown tomatoes (see my Margherita pizza recipe here!). And now, Barbecue Chicken pizza. Today was the first time I made my own of this version (although I don’t know why it took me so long!). I am known to order the occasional barbecue chicken flatbread while out to eat, but never have I attempted it myself. So easy, and so delicious.

My version includes using gluten-free pizza crust (see my recommendation here), green onions instead of red, and spinach from the farmer’s market (I’ve got a lot to use up!).

First off, mix your favorite barbecue sauce into shredded cooked chicken (I used rotissieree chicken). I recommend Annie’s Organic Barbecue Sauce (flavors include Sweet  & Spicy, Smokey Maple, Hot Chipotle, and Original) or an all-natural one without high-fructose corn syrup, artificial colors, flavors, or preservatives!

Next prepare your ingredients: white cheddar, green onions (substitute red onion for green onions if you prefer), and spinach. Green onions and spinach are in season in Minnesota, and I always suggest buying local when possible!

Now prepare your crust. Spread some of your favorite sauce on bottom of crust (I used Udi’s Gluten-free pizza crusts and thus made two mini pizzas versus one big one!):

Top with the chicken, green onions, spinach, and cheddar cheese. Bake according to directions or until cheese is hot and bubbly. Enjoy!

 

Barbecue Chicken Pizza

Allergy Milk, Wheat
Meal type Appetizer, Lunch, Main Dish
A delicious, all-natural Barbecue Chicken Pizza. Can be made gluten-free!

Ingredients

  • 1 pizza crust (all-natural or organic)
  • 1 1/2 cup cheddar cheese (organic or local if possible)
  • 1 cup barbecue sauce (all-natural or organic, divided)
  • 3/4 cups green onions (sliced thinly )
  • 1 cup chicken (cooked and shredded)
  • 1 cup spinach leaves (organic preferably )

Note

To make gluten-free, I recommend using Udi's Gluten-free Pizza Crusts.

Directions

Step 1
Mix chicken with half of barbecue sauce, stirring to coat evenly
Step 2
Spread rest of sauce onto crust, leaving about an inch around the outside
Step 3
Spread chicken and green onions evenly around crust
Step 4
Top with spinach leaves
Step 5
Cover with cheese
Step 6
Bake according to crust directions. Cheese should be hot and bubbly!
Step 7
Enjoy :)

Product Review: Udi’s Gluten-free Pizza Crust

udis

Although I don’t have a wheat allergy (or at least not that I know of!) or gluten sensitivities, I do believe that there is such a thing as eating too much gluten (a protein found in wheat and related grains such as barley and rye). Because if you are eating a lot of gluten that also means you are eating a lot of carbohydrates (from grains). And a lot of carbohydrates from grains probably means that you aren’t eating enough protein and healthy fat. Or possibly enough fruits or vegetables. I know people who swear that giving up gluten (and thus the carbohydrates that include this protein) has increased their energy levels and helped them lose weight.

Although I have yet to be inclined to give up all wheat and related grain products (and most likely never will!), I occasionally buy (and enjoy!) gluten-free products. Sure there are a few products I do not enjoy or recommend, but there are also a few products I do truly like just as much (or almost as much!) as their gluten-filled counterparts. One of those being Udi’s Gluten-free Pizza Crusts.

Udi’s Gluten-free Thin & Crispy Pizza Crusts come in a pack of two. They have a very nice texture with a good crunch. A half a pizza contains 160 calories, and 4 grams of fiber. They are not only gluten-free, they are also soy-, dairy-, and nut-free! The only downfall is that these pizzas only have 1 gram of fiber per serving, a lot less than some of the whole-grain pizza crusts out there. However, if you are looking for a light, crunchy, gluten-free pizza crust, this is one of the best store-bought gluten-free brands out there.

Check them out if you are trying to eat less gluten, or if you do have a gluten-sensitivity and need a good gluten-free pizza crust. Can be enjoyed using the oven or grilled – just add your favorite toppings beforehand! :)

photo courtesy of theactorsdiet.com 

 

 

Real Recipe: Margherita Pizza

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For those of you who live in the St. Paul/Minneapolis area, you have the luxury of having a Punch Neapolitan Pizza close by. If you live in the area and you haven’t tried Punch Pizza yet, you need to get there. One of the best Margherita pizzas in the Twin Cities. My mouth is watering just thinking about it!

Craving Punch but trying to limit the number of times I eat out (or get take-out!) this summer, tonight I made a quick homemade Margherita Pizza. Here’s my quick clean version:

Ingredients: 
  • All-natural or organic Pizza Crust (I used ready-made Rustic Crust – Tuscan 6 Grain. Rustic Crust makes all-natural, organic, and even gluten-free pizza crust!)
  • All-natural or organic Pizza or Pasta Sauce (I used Monte Bene Low-Fat Vodka Sauce for a bit of a creamier version)
  • Fresh Tomatoes (I used a big Beefsteak tomato grown in Minnesota – nothing like local produce!)
  • Fresh Mozzarella Cheese (either cut into slices or you can use mozzarella balls)
  • Fresh Basil
Directions: 
  1. Pour the desired amount of pizza/pasta sauce on crust and spread evenly with the back side of a spoon or a spatula (leaving enough room sauce-free on the edges)
  2. Add tomato slices
  3. Put basil leaves on top of tomatoes (stems removed)
  4. Add sliced mozzarella cheese on top of basil leaves (to prevent basil leaves from burning)
  5. Bake according to crust directions (Rising Crust recommends 8-10 minutes at 425 degrees). Note, the mozzarella will melt quickly and basil leaves can burn if cooked too long. Also, adding fresh tomatoes on pizza tends to make the pizza a bit waterier, so watch to make sure the juices don’t start running off the edge of your pizza and onto the bottom of your oven!

NOTE: Although most pizza/pasta sauces are already all-natural, when possible try to use organic pizza/pasta sauce. Tomatoes are one of the heaviest pesticide sprayed crops!

Now enjoy your fresh, all-natural, easy summertime pizza!