Ryan's Chicken Alfredo Pizza

(And Natalie's)

Makes 2 pie pans of pizza

Sauce:

1 cup parmesan cheese
1 pint heavy whipping cream (use just a little less than the whole pint, Ryan eyeballs it)
1/4 tsp salt
1/4 tsp pepper
3 tbsp fresh chopped parsley
chopped garlic until you can smell it in the pot (that's literally what Ryan told me)

Mix all ingredients in a sauce pan and simmer on stove top until well combined and cheese has melted.



Dough:

3 tsp sugar
3/4 tsp salt
3 tsp shortening
1 cup boiling water
2 1/4 tsp dry yeast (1 packet)
6 tsps water
3 cups flour

Mix sugar, salt, shortening in the cup of boiling water. Stir until everything combines in the water. Let cool.
Soften yeast in 6 tsps water. Add to sugar mixture once softened.
Add 1 1/2 cups flour and mix until smooth. Add remaining flour and knead. Put towel over bowl and allow 1 hour to rise.

Preparing the pizza and chicken:

You will need a bottle of olive oil, a bottle of Italian dressing and 1 cup or more of grated mozzarella cheese.

Preheat oven to 400 degrees.
Soak chicken in Italian dressing in a ZipLock bag for 15 minutes (or longer). Grill and the cut into bite-sized chunks.
Coat pizza pan with olive oil. Form dough in pan. Glaze top of dough with olive oil. Fill dough generously with alfredo sauce. Add chicken chunks. Finish with mozzarella on top. (The more, the better, in our opinion.)
Bake on lowest rack for 20-25 minutes until cheese on top is the color brown that you prefer.