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Chicken Alfredo Pizza w/Q-View

post #1 of 9
Thread Starter 
Mighty fine lookin' vittles you fellas are cookin' up so far!
I did a dinner for the church Wednesday night (about 80 folks) and I made Chicken Fettuccine Alfredo Green Beans with yeller/green squash, carrot slivers and toasted pine nuts, Garlic rolls, garden salad and 8 different kinds of cake . well we had a few pounds of the seasoned chicken breast meat and about a half gallon of Alfredo sauce left over. I promised my daughter I would make my world famous Chicken Alfredo Pizza (I am a legend in my own mind ) Sooo on to the Q-View !
First pie was medium crust (homemade dough)Alfredo sauce, chicken, onions, garlic, spinach,fresh thyme, fresh greek oregano and shredded muenster / provolone (2:1) cheese

the second pie was a paper thin crust topped with Alfredo, herbs de provence, seasoned breast meat, artichoke hearts, sun dried tomatoes , garlic, onions, fresh mozzarella, a dusting of the muenster/provolone cheese mix and cracked black pepper

Keep up the great cooks fellas !!
post #2 of 9
Very good looking eats.
I need to try that. I saw some flame? Did it smoke or where you blasting the heat? I think pizza would get squishy if you smoked fresh dough?
post #3 of 9
that looks good PDT_Armataz_01_37.gif yea tell us newbies the secrets
post #4 of 9
Nice job. Lets have some more info on this one. What is in the dough? Are you smokin the pizza, at what temps?
post #5 of 9
Thread Starter 
the chicken was smoked over apple wood and the pizza was at high temp for a smoker but most will get up to 450ยบ.I put apple around the edges of the lump charcoal in my Primo XL Oval then light it in the center with a MAPP torch. while the fire is spreading I add drip pan racks and put fire bricks on them to act as a barrier between the hot coals and the food. then i add the top racks with a baking stone and let everything heat up for 25-30 minutes. then I build my pie on pizza screens available at restaurant supply houses for $3-$5 it makes it alot easier to work with than a peel. The flames that you saw are the result of the oxygen in the air hitting that big mass of coals and back drafting it is not like that during the actual cook only sometimes when you let the air rush in peeking at the food lol.
here is the basic dough recipe I use for my pies:
Pizza Dough:
1 tablespoon active dry yeast
6 cups high-gluten flour
2 1/2 teaspoons kosher salt
Extra-virgin olive oil

*I do this part in my Kitchen-aid mixer with dough hook*
Sprinkle the yeast over 1/2 cup warm (105 to 110 degrees F) water and allow it to dissolve and activate, about 5 minutes.
Combine the flour and salt and mound it onto a cool work surface creating a high walled well in the center. Combine the yeast mixture with 1 1/2 cups of cool water and pour into the well. Slowly begin to mix the water and flour, a little at a time, moving your fingers in short, counter clockwise circles around the border of the water. When the dough is firm enough to hold it's shape, scrape the remaining flour over it and knead until the mass is smooth and shiny, approximately 7 minutes.

Transfer the dough to a bowl that has been brushed with olive oil. Brush the top of the dough with olive oil to prevent a skin from forming, cover the bowl with plastic wrap or damp towel, and let rise in a warm place away from drafts until doubled in bulk, about 2 hours. Punch down the dough
and divide dough into 4 balls and knead each once more turning into a ball. Let the dough rise again for about 40 minutes, punch down again . then it is ready to stretch on the screen.

Have fun with your food and if you have questions i am more than happy to try to answer them.
post #6 of 9
Thanks Mr Brown. I will have to try this. It's already saved on my pc
Thnx again.
post #7 of 9
Very nice looking pies there Dave. really looks good.
post #8 of 9
Looks really goooood!!! I'll have to try that sometime.
post #9 of 9
Ditto to what Texas Hunter said.....
Excellent looking pizzas Mr BrOwn..PDT_Armataz_01_37.gif
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