Breakfast Pizza: Alfredo

Showing posts with label Alfredo. Show all posts

Monday, August 22, 2011

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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Saturday, February 12, 2011

Alfredo Pizza Sauce

Today, we're going to do something a little different. Pizza made with a tomato pizza sauce recipe is great, but we want something a little 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 important 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 constantly until the sauce has thickened. Turn the heat down and cover the sauce; you may choose 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.

Veggie wise--some people like to put artichoke hearts on their pizza. I'm not really 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

Brian Fain wants to share his pizza sauce recipe with the internet. He lives in the Pacific Northwest with his cat, Reece, in an apartment he likes to keep refreshingly cold, and is a graduate of Western Washington University.

See more articles about pizza sauce recipes at his website.

Tuesday, January 18, 2011

Garlic Chicken Alfredo Sauce For Your Pizza Or Pasta

This Alfredo sauce recipe is easy to make. This variation of a very tasty recipe is one that is popular in my household. Just add a chicken breast with lots of garlic and you have a great tasting garlic chicken Alfredo sauce for your pizza. You should be careful in the preparation of this topping. If you cook the cheese too long it will begin to separate and not look so appetizing. It still tastes great, but it should look creamy and mouth watering.

This Homemade Alfredo Sauce also makes a great sauce for your pasta. You can use a fettuccine noodle and create a wonderful tasty Fettuccine Alfredo dish. Be sure you cook your noodles (Al Dente) not to too soft. If you are making pasta you can also try adding some butter to make your sauce creamier.

Experiment with your own herbs and spices. No recipe is cast in stone. We all have different tastes and you might come up with your own very tasty and unique Alfredo Sauce.

Ingredients:

2 cups of half and half

3-4 cloves of fresh garlic chopped

1/2 cup of Romano cheese

1/2 cup of Asiago

(You can substitute Parmesan-Reggiano or any of your favorite Italian cheeses)

1 teaspoon salt,

1 teaspoon oregano,

1 tsp garlic powder

A dash of nutmeg

2 tablespoons flour

Pepper and salt to taste

2 tablespoons olive oil

Cooking

Chop your chicken into bite size pieces and gently sauté in olive oil until lightly brown and remove from the heat

Start sauteing the chopped garlic in a tablespoon of olive oil until lightly brown. Be careful not to burn your garlic, it will make your entire Alfredo sauce bitter. Add all the other ingredients except the cheese.

Heat the creamy mixture to a boil and then let simmer until it thickens. Add your cooked chicken to your mixture and stir until warmed. The last thing you do is add all of the cheese and then top on your pizza or fettuccine noodles.

Chef Vinny DiLeo is very passionate about pizza and Italian cooking. You can find some of his award winning recipes and pictures of his Mama's pizza at his website at: http://www.perfecthomemadepizza.com