On a flatbread, healthy scrambled eggs! a delectable flatbread pizza served with salsa for breakfast.
| Prep Time: | 1 hr |
| Cook Time: | 45 mins |
| Additional Time: | 30 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 8 |
| Yield: | 1 pizza |
Ingredients
- 1 cup warm water
- 1 tablespoon white sugar
- 1 (.25 ounce) package active dry yeast
- 2 tablespoons vegetable oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- 6 slices bacon (Optional)
- 6 tablespoons butter
- 2 cloves garlic, minced
- 1 ½ cups heavy cream
- 2 egg yolks
- ½ cup freshly grated Parmesan cheese
- ½ cup freshly grated Romano cheese
- ⅛ teaspoon ground nutmeg
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon crumbled dried thyme
- ⅛ teaspoon salt
- ⅛ teaspoon ground white pepper
- ⅛ teaspoon onion powder
- 2 skinless, boneless chicken breast halves
- 1 tablespoon vegetable oil
- 1 cup shredded mozzarella cheese, or more if desired
- ½ cup baby spinach leaves
- 3 tablespoons freshly grated Parmesan cheese
- 1 roma (plum) tomato, diced
Instructions
- Mix water, sugar, yeast, and 2 tablespoons of vegetable oil for several seconds on low speed in the work bowl of a large stand mixer fitted with a dough hook. Stop the mixer and add the flour and salt. Start the mixer on low speed and mix until the flour mixture is incorporated with the yeast mixture; turn speed to medium-low and machine-knead the dough until springy and smooth, 10 to 12 minutes. Sprinkle dough with flour occasionally if it sticks to the sides of the bowl.
- Form dough into a ball and place into an oiled bowl; turn the dough over in the bowl several times to oil the surface of the dough. Cover the dough with a towel, set into a warm place, and allow to rise until double, 30 minutes to 1 hour.
- Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; drain on a paper towel-lined plate and allow to cool; chop and set aside.
- Melt butter in a saucepan over medium-low heat. Cook the garlic in the melted butter until fragrant, about 1 minute. Stir the cream into the butter mixture. Add the egg yolks and whisk with the butter mixture until smooth. Stir 1/2 cup of Parmesan cheese, the Romano cheese, and nutmeg into the mixture; season to taste with salt. Bring the sauce just barely to a simmer over low heat; cook and stir at a simmer until cheeses have melted and sauce has thickened, 3 to 5 minutes. Remove from heat and set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the paprika, cayenne pepper, cumin, thyme, 1/8 teaspoon of salt, white pepper, and onion powder together in a bowl. Rub one side of each chicken breast thoroughly with the spice mixture. Heat 1 tablespoon vegetable oil in a skillet over high heat. Sear the chicken breasts, seasoned sides first, in the hot oil until the spices turn almost black, about 1 minute per side; transfer to a baking sheet.
- Bake the chicken breasts in the preheated oven until no longer pink in the center and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 5 to 10 minutes; set aside.
- Punch down pizza dough and roll out onto a floured work surface. Shape pizza crust on a large pizza stone or heavy baking sheet. Poke several holes in the crust with a fork to help it release steam.
- Bake the crust in the oven until top is very lightly cooked, 5 to 7 minutes. Remove from oven and spread a layer of Alfredo sauce over the crust. Spread the mozzarella cheese in an even layer over the sauce. Slice the blackened chicken breasts and arrange over the mozzarella cheese. Sprinkle pizza with spinach leaves and chopped bacon. Top with 3 tablespoons of Parmesan cheese.
- Return pizza to oven and bake until the mozzarella cheese is melted and browned, 15 to 20 minutes. Sprinkle pizza with chopped Roma tomatoes to serve.
Nutrition Facts
| Calories | 635 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 181 mg |
| Dietary Fiber | 2 g |
| Protein | 24 g |
| Saturated Fat | 22 g |
| Sodium | 879 mg |
| Sugars | 2 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
Perfect! I didn’t change a thing! My family loves it!
Amazing! Perfect recipe. Not a good recipe if you’re trying to lose weight.
This was not only the best pizza I have made, but the best I have ever eaten. The crust tastes like a biscuit. The sauce and toppings are fantastic. It did take a long time to make but it was well worth the effort.
Husband said it was good, even though he wasn’t even hungry. 😛 No spinach so used arugula instead, and a store-made pizza dough. This pizza was loaded! Thank you so much!
Make in steps ahead and refrigerate or freeze. Previously frozen and defrosted chicken and sauce worked perfectly. Always a hit.
This was so good! I didn’t have time to make the dough so I used garlic and herb naan bread. The alfredo sauce is so good I’m keeping it for future alfredo recipes. This is one of the best pizzas I’ve ever had and I made it from home. Great recipe!!!
This is a great recipe. I would cut down on the sugar for the crust, just reduce it to 1 tsp. I double the Alfredo sauce or it would be too dry.
Fantastic!!! I was leery about the cumin, but once the meal was all together it blended so well. I fed it to 4 kids (11, 6, 3 and 3 years old) and they all ate it with enthusiasm. I’ll definitely make this again! Thank you for sharing!!!
I made this pretty much as contained in the recipe. I added some rosemary to the dough but otherwise stayed with the recipe. My big complaint is that it contains way too much fat in the alfredo sauce. It made the pizza seem heavy. If I make it again I will clearly modify to make it much less calorie intensive.
I know its been said already but the blackened chicken and alfredo sauce are fantastic!!! This recipe makes two pizza’s and I would love to know how it tastes the next day but there isn’t any leftovers. Tonight I used the alfredo sauce, bacon, and blackened chicken over 12 ounces of fettuccine and it was just as well received by my hungry bunch. Honestly…I want to stick a straw in the alfedo sauce 🙂
The dough and sauce are enough to make two pizzas. Delicious!
Amazing!!! My 5 year old even gobbled it up
Absolutely the most amazing pizza ever!
Sauce turned out very good. Chicken was delicious on it’s own. Crust was crispy and simple. Would definitely make it again. Everyone loved it. Only changes I made were to add about 1/2 a table spoon of Italian seasoning to the dry ingredients before mixing the crust and I used finely grated parmesan and romano cheese because it’s all I had on hand. Next time I’m using shredded.
Absolute delicious and worth the effort! Will definitely be making again. In fact I can’t wait!
Made this gluten free by using pre-made gluten free crusts by Udi’s; which also helped shave time off. I also had Zatarain’s blackened seasoning on hand so I used that instead. I forgot to add the tomatoes, but otherwise followed the recipe to a T. Thanks!
The pizza was fantastic! Yes, it takes some time to make but if you get all of your prep done before starting the pizza it will come together easily. The Alfredo sauce was so good. I have copied the recipe to use when I just need Alfredo sauce. I think, at the suggestion of my husband, we could incorporate sun-dried tomatoes or other veggies when doing other dishes. I believe that this pizza is good enough to serve to company. It actually makes a beautiful presentation. Definitely a 5-star recipe!!
This was delicious. I thought I had Romano cheese but didn’t. I added 1/2 cup mozzarella to the sauce The pizza really was fantastic
Yup! Lotta time goes into this dish but it is truly a new fave in this house. And I have some serious pizza snobs in my family. I cheated and used the ready-made frozen pizza dough. I can only imagine what it would have taste like if I hadn’t!
Pizza with stew? That was new for me.
This was really good. I’ve never made a pizza like this so figured I’d give it a try. I used a different recipe for the crust but still homemade , I put all the ingredients in my bread machine and set it on dough cycle , the chicken came out delish, rolled out half the dough, there is enough sauce for 2 large pizzas, added some mushrooms and chopped garlic along with the rest of ingredients and cooked at 425 for 22 minutes came out perfect. This recipe does take time and I drank close to a six pack while making it, I will make it again and recommend it to try