Sunday, January 18, 2009

Movie Night Pizza

My friend with red hair and I have been rather into hockey as of late. We went to an Indiana Ice game on Friday night at the Pepsi Coliseum (that's right, the three-time home of the World Pork Expo!), where we found some pretty decent hockey, lots of children clapping along to the music, and great snow cones, all for half-price admission. It was a terrific outing.

So, naturally, we were in the mood for some more hockey come Saturday evening. In the spirit of movie nights all over the country (and probably the world, for that matter, if my time in Scotland was any indication), we picked our movie and decided to have pizza for dinner.

Our movie: Miracle
Our pizza: Chicken Alfredo on a Cornmeal Crust

I must confess I've watched this movie a few times in the last week and a half, but it's fun to watch again with a hockey-loving friend anyways. And mmm, that pizza was good. So good, in fact, I'm rather glad that I have leftover toppings and that the crust is so easy to make. I love this KitchenAid.

At the very least, I think everyone should add this pizza to their repertoire of homemade pizzas; really, it's deceptively simple. And if you want a little something more? Share it with friends and watch a movie. Satisfying evening complete.

Chicken Alfredo Pizza on a Cornmeal Crust

for the crust:
1/2 c warm water
1 tbsp unsalted butter
1 tsp lemon juice
2 tsp sugar
1 tsp salt
1 c flour
3/4 c cornmeal

Combine the dry ingredients in your mixing bowl. Melt the butter and pour it into the dry ingredients along with the water and lemon juice. Mix using the dough hook attachment of your mixer, or knead by hand, until the dough forms a ball. If the dough isn't forming a ball, add a bit more cornmeal to reach the desired consistency. Knead for 8 to 10 minutes. Wrap the finished dough in plastic, and let it rest for 30 minutes.

for the alfredo sauce:
1 stick unsalted butter
1 c heavy cream
1 c shredded Parmesan

Melt the butter in a saucepan over medium heat. Add the heavy cream and Parmesan cheese, whisking until the sauce becomes smooth. Continue cooking until sauce is reduced and thickened so it will coat the back of a spoon. Stir frequently to prevent burning.

for the chicken:
boneless skinless chicken breasts

Cook the chicken breasts in a 350-degree-Fahrenheit oven until done and juices run clear; the time will depend on the thickness of your chicken breasts. Use two forks to shred all the cooked chicken.

assembling the pizza:
Preheat the oven to 450 degrees Fahrenheit. Roll out your cornmeal crust on a pizza stone or baking sheet; it does not have to be a perfect circle. Once the oven has reached temperature, bake the crust until the edges no longer look raw, 5-7 minutes. Remove the crust from the oven and set on a cooling rack while you assemble the toppings.
Spread about 1/2-2/3 c of the alfredo sauce on the pizza. Place the shredded chicken on top of the sauce. Top the entire pizza with a sprinkling of grated Parmesan. Return the pizza to the oven and cook until the edges are browning and the pizza toppings are bubbly, about 13-18 minutes. Slice the pizza and enjoy.

1 comment:

Beth said...

This pizza was amazing! It looked kind of plain, but the taste was extremely satisfying. I will definitley be trying it out at home very soon.