Chicken Alfredo Pizza

Prepare enough pizza dough for 2 pies and set aside. Cut the top out of the garlic bulb and wrap bulb in aluminum foil and top with some olive oil. Skin onion and cut criss cross halfway through the onion and place in aluminum foil with olive oil on top of the onion. Clean, then salt and pepper the chicken breasts. Place garlic, onion and chicken on the grill or oven at 350F to bake for 1 hour or until done. The chicken is done at 160 degrees internal temperature. When the items are done, set aside to cool. When cool enough to handle, slice onion and chicken into bite-size pieces.

Take pizza dough and roll out onto floured surface. When dough is pie-shaped, lightly sprinkle 1/2 tablespoon olive oil on the dough and then sprinkle a pinch of oregano on the dough. Spread approximately 1/2 of the Alfredo sauce on the dough. Take 1 chopped chicken breast and spread over the Alfredo sauce. Take 1/2 the sliced onion and spread over the chopped chicken. Squeeze 1/2 of the cloves of garlic over the onion. Spread garlic with a spatula if it is too clumpy. Spread half of the pine nuts over the garlic. Cover with half of the sliced mozzarella and half of the Italian cheese blend. Chop up 1/2 of the basil and cover the pie. Repeat procedure for the second pie.

Bake at 500-550 degrees on a preheated pizza stone for 8-12 minutes. Rotate once during cooking to ensure even heat distribution. Once the pie is done, remove from heat and let cool for 5 minutes before slicing and eating.

I cook this pizza in my Big Green Egg which gives the ingredients a wood-fired pizza taste.