Alfredo Pizza Sauce

Today, we're going to do something a puny different. Pizza made with a tomato pizza sauce recipe is great, but we want something a puny more...savory. Alfredo pizza is less "dormy" than a tomato-sauce pizza, and will often feature large chunks of chicken and garlic--sometimes even artichoke hearts. It's a good opportunity to experiment with other veggies as toppings, and it's quite hearty. Today, we're going to make an alfredo pizza. And an alfredo pizza starts with an alfredo pizza sauce recipe.

Here's what we need:

Breakfast Pizza

4 tablespoons of butter
1/2 teaspoon of salt
4 tablespoons flour
1 cup of cream
3/4 cup of fresh Parmesan cheese grated from a block

Melt the butter in a saucepan over low heat. Add the flour, salt, milk and cheese. It's leading to stir fairly rapidly--cream, when heated, has a tendency to curdle. Once the ingredients have fairly well homogenized, turn the heat up to medium and stir enduringly until the sauce has thickened. Turn the heat down and cover the sauce; you may select to refrigerate it as well. Add more or less cheese depending on taste, remembering that adding too much will cause your sauce to thicken and bind.

I like to make my alfredo pizzas with chicken. You can use fresh chicken breasts, or frozen--that's my preference. Season as desired, pop them in the oven, and then section into morsels to spread on your pizza.

Veggie wise--some habitancy like to put artichoke hearts on their pizza. I'm not certainly a fan of artichoke, so instead I feature purple onions, small pieces of kale, and largish pieces of garlic. It all depends on your taste. Just remember, because you used alfredo instead of tomato-based pizza sauce, you've painted with an entirely different palette.

Enjoy!

Alfredo Pizza Sauce

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