Chicken Alfredo Pizza

Instructions

1. 1

   Put two metal baking sheets, each approximately 40 × 30 cm, on racks in the upper and lower thirds of the oven. Preheat the oven and sheets to 220°C/425°F, allowing about 20 minutes. Prepare the chicken, dough and sauce during preheating.

2. 2

   Cut the chicken into 2 cm pieces. Toss with the olive oil, lemon juice, 0.5 tsp salt, 0.5 tsp garlic powder and all the oregano.

3. 3

   Heat a 30 cm nonstick frying pan over medium-high heat. Add the chicken and its seasoning in a single layer. Cook for 8–10 minutes, turning regularly, until browned and the largest pieces reach 74°C/165°F. Transfer to a plate. While the chicken cooks, prepare the dough and sauce, checking and turning the chicken between tasks.

4. 4

   Mix 360 g flour with the baking powder, remaining 0.5 tsp salt, 0.5 tsp garlic powder and all the basil. Stir in the Greek yogurt, then knead by hand for 1–2 minutes until the dough holds together. Divide into two equal pieces.

5. 5

   Use the remaining 20 g flour to dust two sheets of baking parchment rated for 220°C/425°F and your rolling pin. Roll each dough portion on its parchment into a 28 cm circle, approximately 5 mm thick.

6. 6

   Finely grate the Parmesan and pecorino, and grate the mozzarella separately. Blend the cottage cheese, Parmesan, pecorino, remaining 0.5 tsp garlic powder and black pepper until smooth.

7. 7

   Spread half the sauce over each dough circle, leaving a 1 cm border. Divide the cooked chicken and mozzarella evenly between them. Carefully remove the hot baking sheets and use a large board to slide each pizza, still on its parchment, onto a sheet.

8. 8

   Bake both pizzas for 18–22 minutes, swapping the sheets between racks and rotating them halfway through. The crusts should be golden and firm underneath, with no wet dough in the center, and the chicken topping should reach 74°C/165°F. Rest for 3 minutes, then cut each pizza into four slices; serve two slices per person.