Pizza #22 Chicken and Broccoli Alfredo Pizza
Sam loves alfredo sauce, so it should come as no surprise that this pizza was her idea. She had been lobbying for it for the past few pizzas and I finally gave in. Chicken and broccoli are alfredo’s natural allies and were a no-brainer for this pizza. For chicken, we used perdue packaged precooked Italian seasoned chicken, which was very good even though I was skeptical at first. For broccoli, we used steamer-bag frozen broccoli; which was a mistake. The frozen broccoli just carries too much moisture. I learned this from previous pizzas, but gave into a moment of laziness. Next time I will make the extra effort and get fresh broccoli crowns.
The alfredo had mixed results. While tasty, it got a bit thinner than we expected. In addition, the alfredo was very rich and heavy tasting. It had that quality of some foods that even though you enjoy it; after a piece or two you’re sick of it.
Pizza #21 Loaded Baked Potato Pizza
I first had a baked potato style pizza several years ago in Lansing, MI just outside MSU. The taste has been stuck with me ever since. To me, using red potatoes is more significant than it may seem. The added color from the potato skin keeps the spuds in mind, without that the potatoes can just become lost in the pie. Also in there is scallions, bacon pieces, and broccoli. Once the pizza was sliced and served, I topped off my piece with a dollop of sour cream. The flavors went really well together, and the illusion of an actual baked potato was there.
Next time though, we won’t steam the broccoli before putting it on the pizza. It added unneeded moisture to the pizza and the exposed florets singed. Also this is the first time we used fresh mozzarella in addition to shredded pizza cheese, which added an incredible gooey factor.