Description
Delicious and easy mini stuffed pizzas with a creamy Alfredo sauce and seasoned chicken filling.
Ingredients
Scale
- 113g (8 tablespoons) unsalted butter
- 10 cloves garlic, minced
- 1 cup heavy cream
- 4 oz freshly grated Parmesan cheese
- 1 tablespoon active dry yeast
- 2 tablespoons sugar
- 1 cup warm water
- 125g (1 cup) all-purpose flour
- 188g (1 1/2 cups) all-purpose flour
- 2 teaspoons salt
- 1/4 cup olive oil
- 2 chicken breasts, cubed and seasoned
Instructions
- Activate the yeast by combining warm water, sugar, and active dry yeast in a small bowl. Let it sit for 5-10 minutes until foamy.
- Create the first dough base by combining active yeast mixture, 1 cup all-purpose flour, and 2 teaspoons salt in a large bowl. Stir until just combined.
- Knead the dough by gradually adding the remaining 1 1/2 cups all-purpose flour and 1/4 cup olive oil. Knead for 8-10 minutes until smooth and elastic.
- Allow the dough to rise in a greased bowl, covered, in a warm place for 1-1.5 hours, or until doubled in size.
- Prepare the Alfredo sauce by melting butter in a saucepan, sautéing garlic, adding heavy cream, and simmering until thickened. Stir in Parmesan cheese and season with salt, black pepper, and garlic powder.
- Cook seasoned chicken breasts until fully cooked. Set aside.
- Shape and stuff the pizzas: Punch down dough, divide into portions, flatten each into a disc, fill with Alfredo sauce and chicken, and pinch to seal.
- Bake the stuffed pizzas at 400°F (200°C) for 15-20 minutes until golden brown and puffed up.
- Serve warm, garnished with extra Parmesan or parsley if desired.
Notes
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 mini pizza
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg
Keywords: Mini Stuffed Alfredo Pizzas