When DH and I lived in Indiana, we were pretty spoiled when it came to places to run and get food when we were feeling lazy.
That’s not to say that we’re not spoiled with dinner choice alternatives here in PHL (I’m talking to you Wawa), but sometimes I just want to get a take and bake pizza and pop it in the oven.
In seemingly every place BUT here, you can find a Papa Murphy’s. Even though there are about 100 or more better pizza places around here, I miss the convenience of being able to walk into Papa Murphy’s and get a pie made up to take home and bake it myself.
So the other night, I was in one of those moods where I don’t feel like doing anything, and really wanted to find a take and bake pizza place around here. The closest I got was Chestnut Hill Bake at Home. Seems like a good idea, except they were cash only and their website led me to believe that they would be closing up shop completely pretty soon. That and I didn’t feel like trekking out to Chestnut Hill.
Upon further contemplation, I found myself driving over the Tacony Palmyra bridge to Wegmans in Mt. Laurel. Let me tell you, if you’ve never been to a Wegmans before, you’re missing out. It’s like, oh em gee, the best store on the planet. Just see this Buzzfeed article for 25 reasons why. So yeah, I chose a $2 trip to Jersey over Chestnut Hill. But it was totally worth it, I swear!
For a while now, I’ve been craving an alfredo pizza. Not to be confused with a white pizza, which is usually a garlic and olive oil concoction with cheese and whatever else. No, I’m talking about “get that red sauce off my pizza” alfredo pizza. DH and I used to frequent a place in Indy called Hotbox Pizza (one of several other reasons I miss Indiana) that had a chicken alfredo pizza that we’d get ALL THE TIME. And damn it, I wanted it so much, I decided to make it myself, in true laziness fashion. Yes, Wegmans may have made the crust for me, and the sauce, and I might not have grilled the chicken myself, but oh fucking well. It was delicious.
And DH slung that dough like it was nobody’s business. It was kinda hot.
The Final Verdict
Oh my gosh. The combination of flavors between the chicken and the bacon and the alfredo sauce, plus the fresh basil and roma tomato slices. It was epic. Only a couple changes I think for the future…go a little lighter on the sauce, or get a different sauce altogether. The Parmesan Cream Sauce I got from Weggy’s isn’t made for pizza, and it’s a bit thicker than most. I also need to remember that there are holes on the bottom of my pizza pan, so now there’s sauce all over the top of my stove. Ah well, casual side-effect of delicious pizza.
Also, have you noticed I seem to have a thing for chicken and bacon?
CHICKEN BACON ALFREDO PIZZA – SERVES 4
- 1 store bought bagged pizza dough ball (it’s already made, usually in the frozen section)
- 1 cup prepared alfredo sauce
- 2 roma tomatoes, sliced
- 1/3 cup fresh basil, sliced in thin strips
- 1 pkg fully cooked grilled chicken strips (I used Perdue), diced
- 6 slices of cooked bacon, roughly chopped
- dried italian herbs for sprinkling
- 2 cups shredded mozzarella or pizza cheese
- thaw pizza dough ball in refrigerator overnight and pull out 2 hours before cooking to let it get to room temp.
- preheat oven to 400 and spray a non-stick pizza pan (or cookie sheet) with cooking spray
- put some flour on your hands and stretch the pizza dough out with your hands. Press into the pizza pan and bake for 5 minutes while you prep ingredients
- let pre-baked crust col, and then spread your sauce out evenly. Sprinkle diced chicken and bacon over the sauce, and add tomato slices like pepperoni. Add sliced basil and dried italian herbs. Top with shredded cheese and bake for 20 minutes or to desired bubbliness.
- Slice and enjoy!
**no, I did not take the time to figure out how many calories per slice this was. Chances are, it’s a lot.