The Little Italy {grilled chicken alfredo pizza}
Pizza Crust:
  • 1 tablespoon active dry yeast
  • 1 cup very warm water
  • 1 tablespoon Italian Blend Herbs
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 2 tablespoons vegetable oil
  • 2½ cups flour (half stone-ground whole wheat and half bread flour)
Pizza Toppings
  • 1 prepared and uncooked Whole Wheat Pizza Crust
  • 1 3.5 oz package of Julienned Italian Herb Sun-dried Tomatoes, chopped and soaked in 2-3 tablespoons of water to soften them.
  • 1 12-oz jar of Marinated Artichoke Quarters, cut through a few times to create smaller pieces
  • ¼ cup of prepared Alfredo Sauce
  • 2 Shallots, thinly sliced
  • ½ cup of Shredded Italian Blend Cheese
  • 1 package of Tyson Grilled and Ready Chicken Strips (or 2 cups of grilled/pre-cooked chicken, cut into bite sized pieces)
For the Crust:
  1. In a mixing bowl, dissolve the yeast and sugar in the warm water. Let it sit about 5 minutes and then add the remaining ingredients, mixing well with a heavy duty wooden spoon.
  2. The next step is to knead it; you can either knead it on a floured counter surface OR knead it directly in the mixing bowl.
  3. Roll it out on a floured surface. If grilling the crust, make sure the dimensions of the rolled crust does not exceed the dimensions of your grill.
  4. Place the crust on a baking sheet and set aside until you are ready to grill.
To Prepare the Pizza
  1. Place the pizza crust on your heated grill (hot enough that you can only hold your hand to it for a few seconds) and close the lid. Allow it to cook, undisturbed, for 2-4 minutes.
  2. Check on the crust, which should have a nice color to the side directly on the grill. Remove it from the grill onto a baking sheet, flipping it so the cooked side is up.
  3. Drain the water from the sun-dried tomatoes.
  4. Next, add your toppings (in the following order) to the cooked side: alfredo sauce, half of the shredded cheese, chopped sun-dried tomatoes, chopped marinated artichoke quarters, sliced shallots, and cooked chicken.
  5. Top with remaining shredded cheese.
  6. Return the pizza to the grill, this time placing the uncooked side directly on the grill grate. Cover and cook 2-4 minutes until the crust has an even color and your cheese has melted.
  7. Using a grill spatula, remove the pizza onto a baking sheet/pan.
  8. Serve immediately.
Nutrition Information
Serving size: 1 slice Calories: 249
Recipe by Following In My Shoes at