***Disclosure: This post was sponsored by Pompeian Olive Oil and Smiley 360 but all the opinions are 100% my own.***
Recently, I received some Pompeian Extra Virgin Olive Oil to try out. I use olive oil in my recipes almost daily since it adds so much flavor to any meal and is an incredibly versatile ingredient. But this time, the family wanted pizza, and I am not about to argue with them!
I wanted to make a pizza that screamed gourmet, so I started looking through or refrigerator and pantry to see what I had available. I noticed I had everything I needed to make a Chicken Alfredo pizza, as well as my almost famous homemade pesto. So I had a brilliant idea....Why not try it together?!
I am so glad I did, because this pizza turned out absolutely fantastic. So much flavor, and it is deceptively simple to prepare if you use pre-made pizza crust and Alfredo sauce. I cook from scratch most of the time, but there are days that I like to take the easy route, too!
The Recipe :
Pre-made or homemade pizza dough. (This time, I used pre-made pizza dough, found in the refrigerated section near the biscuits.)
1 cup Alfredo Sauce, homemade or pre-made. (I used pre-made Alfredo, found in the deli section of the grocery store. This is refrigerated, not jarred. Although jar sauce will work, too!)
1 cup freshly sliced mushrooms of choice
2 cups mozzarella cheese or pizza blend cheese
1/2 cup Parmesan Cheese
2 chicken breasts
1/4 cup Balsamic Vinegar
2 teaspoons Pompeian Extra Virgin Olive Oil, divided
1/4 teaspoon crushed red pepper flakes
1 teaspoon minced fresh garlic
Sea Salt and freshly ground black pepper, to taste
1 tablespoon butter
Desired pizza toppings such as black olives, fresh tomato slices,peppers, etc.
1/2 cup fresh or pre-made Pesto
1.Brush a pizza stone or pan with 1 teaspoon olive oil and preheat oven to 400 degrees.
2.Place pizza dough onto the pizza stone or pan.
2.Add remaining teaspoon olive oil and 1 teaspoon butter to a large pan or skillet.
3.Season thinly sliced chicken breast with salt and pepper to taste.
4. Add chicken to pan and cook on medium/high heat until cooked through. Add sliced mushrooms to pan.
5.Add Balsamic vinegar, minced garlic, and crushed red pepper flakes to the chicken and mushroom mixture. Cook for a few minutes until the Balsamic vinegar reduces.
6.Remove chicken mixture from heat.
7.Spread Alfredo sauce onto pizza dough. Top with the Parmesan cheese.
8.Using a slotted spoon, add the chicken and mushroom mixture to the pizza.
9.Top with remaining pizza cheese and toppings.
10.Bake at 400 degrees for about 20 minutes or until pizza crust is browned and cheeses are bubbly and melted. Remove pizza and allow to cool for a couple of minutes.
11.Using a piping bag, drizzle the pesto on top of the pizza.
12.Cut, serve, and prepare to be in gourmet pizza heaven!
For the Pesto:
2 cups packed fresh basil leaves
2 cloves fresh garlic
1/4 cup pine nuts
2/3 cup Pompeian Extra-Virgin Olive Oil, divided
Sea salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino or Romano cheese
1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until well blended and you have a smooth consistency. Season with salt and pepper.
2.Transfer to bowl or jar and stir in the fresh cheese. (For this pizza, I put the pesto into a Zip-lock baggie and cut the corner to make an instant "pastry bag" for piping the pesto onto the pizza.)
This pesto freezes well, too!
Step by Step How To :
Next, in a pan or skillet, cook thinly sliced chicken breast in 1 teaspoon butter and 1 teaspoon Olive Oil. (Yes, really...Do use both. The flavor is amazing!) Once chicken is cooked through, add sliced mushrooms, Balsamic Vinegar, crushed red pepper, and minced garlic. Cook for just a few minutes, stirring occasionally, until the Balsamic vinegar reduces. This is when the family will wander into the kitchen asking what smells so fabulous. And the pets will probably end up at your feet, too.
Then, add your pesto to a piping bag. I am not a baker, so of course, I don't own one. I got creative and simply added my pesto to a Zip-Lock bag, sealed it, and cut off a small corner. I guess my husband's MacGuyver obsession has taught me a thing or two about making do with what's at hand after all!
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What are your favorite ways to switch up plain pizza? I'd love to hear your ideas!