Mini Stuffed Alfredo Pizzas (Print Version)
# Ingredients:
→ Alfredo Sauce
01 -
113g (8 tablespoons) unsalted butter
02 -
10 cloves garlic, minced
03 -
1 cup heavy cream
04 -
4 oz freshly grated parmesan
05 -
Salt to taste
06 -
Black pepper to taste
07 -
Garlic powder to taste
→ Sponge
08 -
1 tablespoon active dry yeast
09 -
2 tablespoons sugar
10 -
1 cup warm water
11 -
125g (1 cup) all-purpose flour
→ Dough
12 -
188g (1 1/2 cups) all-purpose flour
13 -
2 teaspoons salt
14 -
1/4 cup olive oil
→ Toppings
15 -
2 chicken breasts, cubed and seasoned
16 -
20 oz (5 cups) freshly grated mozzarella
17 -
Fresh parsley for garnish
18 -
Red pepper flakes (optional)
→ Egg Wash
19 -
1 egg
20 -
2 tablespoons water
# Instructions:
01 -
Melt butter, sauté garlic until fragrant. Add cream and parmesan, season to taste.
02 -
Cook seasoned cubed chicken until done. Set aside.
03 -
Mix yeast, sugar, warm water, and flour. Cover with damp towel, rest 10 minutes.
04 -
Add remaining flour, salt, and oil to sponge. Knead 8-10 minutes until smooth. Rest 15 minutes.
05 -
Divide into 8 balls (70g each). Roll out, add mozzarella to edges and fold over to create stuffed crust.
06 -
Brush with egg wash, spread Alfredo sauce, add chicken and cheese. Bake at 425°F for 15-20 minutes until golden.
# Notes:
01 -
Can adjust garlic amount from 3-20 cloves
02 -
Dough can be kneaded by hand or machine
03 -
Stores well at room temp or refrigerated