Should it be Spinach Alfredo Garlic Chicken, or Garlic Spinach Alfredo Chicken, or… oh, it doesn’t really matter. What matters is whether I can make friends and win arguments with the taste of this experimental pizza! Tonight I brought out the newest addition for a few close friends to gauge the reaction.
I built the pizza on Bill’s Traditional dough that was aged to 24 hours. While the dough bench rested, I prepped the alfredo sauce in a large sauce pot and the garlic chicken in a frying pan of olive oil. After things had been cooked down a bit, I added the chopped spinach to the sauce and stirred it in. The resulting mixture was spread onto the pizza blank as the base.
Next, I laid out sliced tomatoes and dropped chicken chunks down covered by a layer of shredded mozzarella cheese. The pizza was baked for 10 minutes at about 475 degrees.
Everyone loved the taste of the pizza. The only negative comment was my own. I think there is just too much sauce on the base which causes the pizza to have a heavy taste and makes people need forks to eat it. Though, the upside is that two slices fills the stomach of the average sized adult. In all I think this pie needs only minor tweaking in order to make it to the recipe list. More to come…