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1
Prepare enough pizza dough for 2 pies and set aside.
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2
Cut the top out of the garlic bulb and wrap bulb in aluminum foil and top with some olive oil.
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3
Skin onion and cut criss cross halfway through the onion and place in aluminum foil with olive oil on top of the onion.
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4
Clean, then salt and pepper the chicken breasts.
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5
Place garlic, onion and chicken on the grill or oven at 350F to bake for 1 hour or until done.
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6
The chicken is done at 160 degrees internal temperature.
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7
When the items are done, set aside to cool.
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8
When cool enough to handle, slice onion and chicken into bite-size pieces.
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9
Take pizza dough and roll out onto floured surface.
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10
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.
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11
Spread approximately 1/2 of the Alfredo sauce on the dough.
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12
Take 1 chopped chicken breast and spread over the Alfredo sauce.
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13
Take 1/2 the sliced onion and spread over the chopped chicken.
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14
Squeeze 1/2 of the cloves of garlic over the onion.
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15
Spread garlic with a spatula if it is too clumpy.
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16
Spread half of the pine nuts over the garlic.
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17
Cover with half of the sliced mozzarella and half of the Italian cheese blend.
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18
Chop up 1/2 of the basil and cover the pie.
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19
Repeat procedure for the second pie.
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20
Bake at 500-550 degrees on a preheated pizza stone for 8-12 minutes.
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21
Rotate once during cooking to ensure even heat distribution.
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22
Once the pie is done, remove from heat and let cool for 5 minutes before slicing and eating.
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23
I cook this pizza in my Big Green Egg which gives the ingredients a wood-fired pizza taste.
