Many of you regulars here on the ol’ blog probably know I have been eating grain-free for the last month and half or so and posting my successful recipes.
Well this is NOT grain free.
I have discovered that during the week the grain free diet works great for me and I love it. But when I go to do a longish run on the weekends I die…from lack of fuel…carbs.
The last two weekends I decided to just go ahead and make my regular pizza that we all love and not worry about staying grain free until post-run. I mean as runners we all know to carb up before a race, so it makes sense.
Things have been going WAY better for me.
Which is awesome because I get to eat pizza! Wahoo 🙂
And on that note, I give the Broccoli Chicken Alfredo Pizza.
I simplified the sauce quite a lot so it’s easy, the dough is easy and it doesn’t have a lot of complicated toppings but boy does it have flavor.
Broccoli on pizza may sound a tad strange to a lot of folks but it’s not. It’s perfection and it’s delicious and it’s amazing.
Just do it. 😀
- FOR THE DOUGH (makes enough for 2 large pizzas)
- 3 cups warm water
- 1½ tablespoons sea salt
- 1½ tablespoons active dry yeast
- 6½ cups all purpose flour
FOR THE SAUCE
- 4 tablespoons butter
- 2 cloves garlic, minced
- ⅓ cup sour cream
- 2 tablespoons heavy cream
- 1 cup cooked, diced or shredded chicken
- 1 cup tomatoes, diced
- 1 cup broccoli, minced
- ¼ red onion, sliced thin
- ½ - ¾ pound fresh mozzarella
- To make the dough throw all the ingredients into your stand mixer fitted with the dough hook and knead on low for about 10 minutes. If you don't have a mixer, no worries! You can just stir it up with a wooden spoon until it's too thick to go further and call it good. Cover and let rise for about 45 minutes, actually if you're desperate it's not a huge deal to skip rising (I know right? I love this dough) but I do prefer it when it has risen.
- Once the dough is ready, preheat your oven to 400˚.
- Spread the dough out on your pizza stone, pizza pan or whatever you're using, brush with olive oil and sprinkle some salt on there and bake for about 15 minutes.
- While the crust is baking, make the sauce. Melt the butter in a small saucepan over medium heat, add the garlic and let it cook about 2 minutes. Add the sour cream and heavy cream and whisk until smooth. Set aside.
- Once the crust has baked remove it from the oven and smear that sauce all over it.
- Distribute the toppings evenly and top with the mozzarella.
- Bake another 18-20 minutes or until the crust is golden and the cheese is all melty and oozy.
- Remove from the oven and serve!