St. Patrick’s day Pizza

So the color you obviously get from a food dye.  I prefer the gel food dyes for a stronger color.  I like to add the dye before I’ve added all the flour – to get the color evenly added.  So the flour – don’t add it all at once – you add half the flour and mix until it’s smooth.  Then add the flour little by little until the dough starts to clean the sides of the bowl while mixing.  After kneading a few mins text the dough – pull out a small amount of dough out and stretch it out – if it rips quickly knead longer.  It should get thin and stretch nicely

Once it’s ready let it rise until double in size – usually between 1 and 1 1/2 hours – this depends on weather and altitude.  After rising knock the dough back  down and divide in half.  Roll out a circle to about 10-11 inches then make 4 cuts, two close together for the stem and the other two around the 1/3rd marks to create the three shamrock leaves.  Then press the corners back into the dough as best you can and roll out the dough the rest of the way.  Now prick the dough all over with a fork.

I like to prebake my pizza crust half way – this keeps the toppings from drying out when you bake the crust. If you prefer you can add the sauce and toppings to the totally raw crust and bake it completely in one shot.  Totally about your preference.  It’s another step to half way bake then take out and top, but I think the end result is worth it.

Tips to Make the Perfect Chicken Alfredo Pizza

• Dough – don’t add too much flour – while kneading stop adding flour once the dough starts to clean the bowl
• Dough – you want the dough to have enough stretch – keep kneading until when you stretch a small amt of dough it gets thin but doesn’t break
• Dye – add the dye before all the flour is added – it will be easier to spread the color evenly
• Alfredo – this recipe isn’t an authentic alfredo recipe – it’s a white sauce with parmesan to have the flavor of alfredo but easy to make and doesn’t separate
• Alfredo – don’t over sauce the dough – it keeps the crust from baking enough and isn’t necessary – enough for flavor and holding the toppings in place
• Toppings – the more ingredients you add the less of each one you need – you don’t want to over top any pizza
• Cheese – you can add any cheese you want but cheese that melts well does better – so mozzarella is always a great one, I like to add a little parmesan to keep the alfredo flavor going
• Baking – I half bake the crust so that the chicken and other toppings don’t dry out while baking

If you love Holiday Food you’ll love these other holiday themed recipes!

Mickey Mouse Jack O Lantern Cake | Homemade Peeps | Santa Cake

Thanksgiving Oreo Ball Pops | Pot O Gold Cake Tutorial | Edible Worms

Connect with Ashlee Marie!

To watch me make this St Patricks day Shamrock pizza play the live cooking video in the recipe card

Chicken Alfredo Pizza Recipe

This green shamrock shape pizza is perfect for a st patricks day dinner

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Course: dinner

Cuisine: Irish

Keyword: alfredo sauce, chicken alfredo pizza, homemade pizza, pizza, pizza dough, st patricks day

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 42 minutes

Servings: 32 slices

Calories: 147kcal

Author: Ashlee Marie

Ingredients

pizza dough recipe

• 2 C Warm water
• 1 tsp granulated sugar
• 1 1/2 tsp active dry yeast
• 3 Tbsp olive oil
• 4+ C bread flour
• 2 tsp salt

Alfredo sauce

• 2 Tbsp butter
• 1 1/2 Tbsp flour
• 1/2 Tbsp cornstarch
• 1 C milk
• 1/3 C heavy cream
• 1/2 C fresh grated parmesan
• 1/2 tsp salt
• pinch white pepper
• green food dye makes 2

toppings

• 1 1/2 chicken breasts cubed
• 2 bunches Green onions sliced
• 4 tsp garlic
• 3 slices Thick cut Bacon cooked and chopped
• 2 oz mushroom chopped
• 2 oz Spinach - sliced
• 4 oz Artichoke hearts chopped
• 1 1/2 C Mozzarella shredded
• 3/4 C fresh grated parmesan

US Customary - Metric

Instructions

Pizza Dough

• Add the yeast, sugar and warm water to a mixing bowl and let bloom for 5-10 mins
• Add olive oil and blend
• add 3 C of bread flour and salt and mix with a dough hook
• add the green dye and knead until an even color
• add 1/4 C flour at a time and mix until the dough starts to clean the sides of the bowl - it will be different depending on your a altitude and humidity level
• knead for 5 more mins in the mixer or by hand until the dough isn't too sticky and can stretch without breaking
• place in an oiled bowl and cover - let rise until doubled in size (1 - 1 1/2 hours) 
• knock down and divide into two dough ball

Alfredo Sauce

• in a medium saucepan melt the butter
• whisk in the flour and cornstarch until smooth and cook for a few moments - let the roux become a little tan.
• while whisking slowly add the milk and cream - whisk until smooth
• bring the mixture to a simmer and take off the heat
• add the parmesan, salt and white pepper and stir until the cheese is melted
• add the green dye and stir until the color is even

Baking and Assembly

• Sautee the chicken breasts in olive oil with salt and pepper. (tip- Start with a HOT pan and don't mix it too often to get a nice golden color)
• Add the green onions and garlic to the pan the last few minutes to slightly sautee
• place a Pizza Stone to the oven for baking
• Preheat oven to 425 (or preheat grill to medium heat)
• Roll out the pizza dough into a circle - when the pizza is almost 12 inches make  four 1/2 in cuts around the outer edge to create the 3 leaves and step of the clover.  Press the points of the cut back into the dough and roll out a little more to get the right shape. 
• prick with a fork all over and prebake 5-6 mins
• spread the sauce onto the dough, it should cover it completely but be thin.
• Now spread the toppings over the top - I start with the chicken, onion and garlic mixture, then add the mushrooms, spinach,artichoke hearts and bacon bits
• Top with a thin layer of the cheese (you don't need to use it all)
• Put it back in the oven and bake another 5-6 mins, until the edges and cheese are golden 

Video

Notes

I actually like to pre-bake the pizza dough circles for 6 mins - THEN add the toppings and bake another 6 mins.  The reason I do this is I don't want to dry out the already baked chicken or other ingredients or over bake the cheese.  Or of course under bake the crust while trying not to over bake the toppings.  Just a personal preference! 

Nutrition

Calories: 147kcal | Carbohydrates: 13g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 350mg | Potassium: 102mg | Fiber: 0g | Sugar: 0g | Vitamin A: 360IU | Vitamin C: 1.7mg | Calcium: 90mg | Iron: 0.4mg

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