Ingredients:
- 1 cup (240 ml) warm water (105-115°F / 40-46°C)
- 2 ¼ teaspoons (7g) active dry yeast
- 1 teaspoon (6g) granulated sugar
- 2 ½ cups (300g) all-purpose flour, plus more for dusting
- 1 teaspoon (6g) salt
- 2 tablespoons (30 ml) olive oil, plus more for greasing
- 1 pound (450g) boneless, skinless chicken breasts, cut into ½-inch cubes
- 1 tablespoon (15 ml) olive oil
- ½ teaspoon (3g) garlic powder
- ½ teaspoon (3g) Italian seasoning
- Salt and pepper to taste
- ½ cup (115g) unsalted butter
- 2 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- ½ cup (60g) grated Parmesan cheese, plus more for topping
- Salt and white pepper to taste
- 4 ounces (115g) dry fettuccine pasta
- Water for cooking
- Salt for cooking
- ½ cup (60g) shredded mozzarella cheese
- Fresh parsley, chopped (for garnish) (Optional)
Instructions:
- Prepare the Dough: Combine warm water, yeast, and sugar. Let stand until foamy. Add flour, salt, and olive oil. Knead until smooth. Let rise in a greased bowl.
- Cook the Chicken: Sauté chicken in olive oil with garlic powder, Italian seasoning, salt, and pepper until cooked through (internal temperature reaches 165°F/74°C). Set aside.
- Cook the Pasta: Cook fettuccine according to package directions until al dente. Drain.
- Make the Alfredo Sauce: Melt butter in a saucepan. Add garlic and cook until fragrant. Stir in heavy cream and bring to a simmer. Reduce heat and stir in Parmesan cheese until melted and smooth. Season with salt and white pepper.
- Assemble the Pizza: Preheat oven to 450°F (230°C). Roll out dough. Spread Alfredo sauce over the dough. Top with mozzarella cheese, cooked chicken, and cooked fettuccine.
- Bake the Pizza: Bake for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Garnish and Serve: Sprinkle with fresh parsley, if desired. Slice and serve immediately.