I have a teensy-tiny confession to make. There was a time in my life when I couldn’t bear the thought of eating pizza without saturating every slice in Ranch dressing. Straight from the bottle. Strategically poured across the entire surface, leaving no space for red or yellow. Just pure snowy white. This wouldn’t be as embarrassing if this time period wasn’t like…last month. You see, before I moved to New Jersey my exposure to real pizza was minimal. I wouldn’t dare do this to the real stuff, but a few weeks ago when I was forced into a situation where I had to eat pizza from a popular chain — that shall remain nameless — I did just as I would do back in the day. Ahem…pass me the…cough, cough…Ranch. No, I meant the whole bottle please.
Now that I live in an area where there is an abundance of the legit kind — the kind where gooey mozzarella soaks up fresh homemade marinara laced with sweet Italian basil or a perfect garlic white sauce lays beneath the surface of three cheeses melted to a light golden brown — I’ve learned to give up that habit. Quickly.
Andouille, Chicken & Broccoli Alfredo Pizza
- Andouille Sausage
- 1 bunch of broccoli, blanched and chopped
- 2 cups chicken
- shredded parmesan. mozzarella and provolone cheese
- Alfredo Pizza Sauce, See below
- Pizza Dough
Alfredo Pizza Sauce
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup parmesan cheese
- salt and pepper
Heat cream and garlic in medium sauce pan. Whisk in butter and melt add parm cheese while whisking and simmer until thickened and smooth. Season with salt and pepper.
Preheat oven to 500F. Roll out dough and brush with olive oil. Place on pizza stone, or pizza baking sheet and spread a thin layer of Alfredo sauce on the dough (you will have extra sauce from the recipe, do not use it all or your pizza will be too soggy). Top with shredded cheese, sausage, broccoli and chicken. Bake pizza for about 15 minutes, turning once.