We love pizza around here! I’ve perfected a pizza dough (see below), and we’re constantly experimenting with the toppings. Last month we discovered the wonder of grilled chicken breast with mango and fresh jalapenos. This week was our first attempt at “Seafood Alfredo”. The idea of a Seafood Alfredo pizza is not mine. You can find them in many popular pizzerias. These specific recipes and suggestions, however, are straight from the Valente kitchen.
Alfredo Sauces are pretty straightforward: butter, cream, Parmesan. Few vary except by slight measurements. I wanted a thicker sauce for the pizza, however, so I started with a rue of 3T butter and 1T flour. Then I whisked in 1 C. of cream and 1 C. of milk for a creamy bechamel. To that I added 1 full C. of grated Parmesan cheese. I generously seasoned the sauce with salt, pepper, chopped fresh garlic (about three cloves), and a dash of oregano. If you have a favorite jarred Alfredo sauce, its thickness should be perfect for this pizza as well.
Before baking, I spread a thin layer of room temperature sauce over the prepared dough and topped the sauce with 1/4 pound of grated mozzarella cheese, a generous piling of white fish–imitation crab meat (lightly mixed with a jarred seafood seasoning), and a chifanad of fresh basil. Baked at 400 degrees until fully cooked*.
*When the crust is evenly golden, the center crust should be done as well.
Sarah’s Pizza Dough (makes 4 large crusts – 6 very thin crusts)
Start with -
3 1/2 C. Warm Water
2 Pkg. Yeast (minus one teaspoon) = 3 1/2 t.
4 T Sugar
8 T Olive Oil
1 ½ t. Salt
Add in -
2 C. Wheat Flour
5 C. White Flour (you may need more or less depending on altitude and humidity, add slowly until you reach a sticky dough)
Add in -
½ C Parmesan
1 T Oregano
1 T Parsley
1 T Basil (optional)
1 T Sesame Seeds (optional)
½ t. Pepper
Knead in additional flour until soft dough forms. Place in slightly oiled bowl to rise for one hour. Punch down, and knead with more flour if necessary. Let rise second hour.
Ready for fridge, freezer, or pizza pan. Prick thoroughly with a fork and dust with corn meal before baking. Bake @ 400 degrees.
Makes great bread sticks, too (brush with melted garlic butter after baking)!