Chicken Alfredo Gorgonzola Walnut Pizza Food

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CHICKEN, WALNUT, AND GORGONZOLA PIZZA



Chicken, Walnut, and Gorgonzola Pizza image

Make and share this Chicken, Walnut, and Gorgonzola Pizza recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 (12 inch) prepared unbaked prepared pizza crust
1 cup chopped vidalia onion
1 1/2 cups chopped mushrooms
2 tablespoons olive oil
2 cups diced cooked chicken breasts
1/2 cup chopped walnuts
1/2-1 teaspoon dried sage
1 cup crumbled gorgonzola

Steps:

  • In a large skillet, sauté onion and mushrooms in heated olive oil until onions are golden brown.
  • Add in the chicken and continue cooking 4-5 minutes.
  • Remove skillet from heat; spread mixture on the unbaked pizza crust.
  • Sprinkle walnuts, sage, and Gorgonzola cheese over the top.
  • Bake in a 425°F oven for 15-20 minutes or until cheese has melted and crust is golden brown.

Nutrition Facts : Calories 290.1, Fat 21, SaturatedFat 6.5, Cholesterol 56.1, Sodium 349, Carbohydrate 5.2, Fiber 1.2, Sugar 1.8, Protein 21

CHICKEN ALFREDO GORGONZOLA-WALNUT PIZZA



Chicken Alfredo Gorgonzola-Walnut Pizza image

Just three easy steps and you're ready to serve a creamy topped chicken pizza.

Categories     Appetizer

Time 40m

Yield 6

Number Of Ingredients 12

2 teaspoons olive oil
1 teaspoon cornmeal
1 can Pillsbury™ refrigerated pizza crust
1/2 cup Alfredo sauce
1 cup shredded Italian cheese blend
1/4 cup crumbled Gorgonzola cheese
1 package (250 g) refrigerated chicken breast strips, chopped
3/4 cup sliced fresh mushrooms
1/2 cup sliced red onion
1/2 cup chopped walnuts
1 clove garlic, finely chopped
1/4 cup lightly packed fresh basil leaves, thinly sliced

Steps:

  • Heat oven to 375°F. Brush large baking sheet with 1 teaspoon of the oil; sprinkle evenly with cornmeal. Unroll pizza crust dough on baking sheet; press dough into 14x12-inch rectangle. Brush dough with remaining 1 teaspoon oil. Bake 10 to 14 minutes or until light golden brown.
  • Spread Alfredo sauce evenly over partially baked crust. Sprinkle with cheeses, chicken, mushrooms, onion, walnuts and garlic.
  • Bake 10 to 18 minutes longer or until crust is golden brown. Sprinkle with basil.

Nutrition Facts : Calories 450, Carbohydrate 36 g, Cholesterol 60 mg, Fiber 1 g, Protein 23 g, SaturatedFat 10 g, ServingSize 6 servings, Sodium 920 mg, Sugar 6 g, TransFat 0 g

CHICKEN ALFREDO PIZZA



Chicken Alfredo Pizza image

Provided by Food Network

Time 23m

Yield 6 servings

Number Of Ingredients 5

1 can Pillsbury® refrigerated thin pizza crust
1/2 cup Alfredo sauce (from 15 ounce jar)
2 cups diced cooked chicken
1/2 cup diced red bell pepper
1 cup shredded Italian cheese blend or mozzarella cheese (4 ounce)

Steps:

  • Heat oven to 400 degrees F. Grease 15x10-inch or larger dark or nonstick cookie sheet with shortening. Unroll dough onto cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Bake 7 minutes. Remove from oven.
  • Spread sauce over warm crust. Top with chicken, bell pepper and cheese.
  • Bake 6 to 10 minutes or until cheese is melted and crust is golden brown.
  • If you prefer, refrigerated Alfredo sauce can be substituted. You can find it in the dairy case, next to the fresh pasta.

HAM AND GORGONZOLA PIZZA



Ham and Gorgonzola Pizza image

Hot from the oven in an hour, this homemade pizza beats delivery any day! Alfredo sauce, ham and Gorgonzola are a tasty alternative to typical pizza fare.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 13

2 1/2 to 3 cups Gold Medal™ all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 package regular active or fast-acting dry yeast (2 1/4 teaspoons)
3 tablespoons olive or vegetable oil
1 cup very warm water (120°F to 130°F)
1 teaspoon olive oil
1/3 cup refrigerated Alfredo sauce
1 cup cubed cooked ham
1/2 cup crumbled Gorgonzola or blue cheese (2 oz)
4 medium green onions, sliced (1/4 cup)
1 cup shredded mozzarella cheese (4 oz)
1/2 teaspoon dried oregano leaves

Steps:

  • In large bowl, mix 1 cup of the flour, the sugar, salt and yeast. Add 3 tablespoons oil and the warm water; mix well. Stir in enough remaining flour until dough is soft and leaves side of bowl. On lightly floured surface, knead dough 4 to 5 minutes or until smooth and springy. Cover loosely with plastic wrap; let rest 10 minutes.
  • Heat oven to 425°F. Spray large cookie sheet or 12-inch pizza pan with cooking spray.
  • Divide dough in half.* Press half of dough into 12-inch round on cookie sheet. Brush dough with 1 teaspoon oil. Bake 10 to 12 minutes or until crust is golden brown.
  • Spread Alfredo sauce on warm crust. Sprinkle with ham, Gorgonzola cheese, onions, mozzarella cheese and oregano. Bake 9 to 11 minutes longer or until cheese is melted.

Nutrition Facts : Calories 460, Carbohydrate 45 g, Cholesterol 45 mg, Fat 3, Fiber 2 g, Protein 20 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 3 g, TransFat 0 g

CHICKEN ALFREDO PIZZA



Chicken Alfredo Pizza image

Guests will love this hearty pizza from Kristin McPherson of Moultrie, Georgia that's loaded with toppings and flavor. Serving picky eaters? It can easily be made to order.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 slices.

Number Of Ingredients 14

1 envelope zesty herb marinade mix
1/3 cup water
3 tablespoons cider vinegar
3 tablespoons canola oil
2 boneless skinless chicken breast halves (4 ounces each)
1 prebaked 12-inch pizza crust
1/2 cup Alfredo sauce
3 tablespoons grated Parmesan cheese
3 teaspoons Italian seasoning
1 teaspoon garlic powder
1 cup (4 ounces) finely shredded pizza cheese blend
1/2 medium green pepper, julienned (about 3/4 cup)
1/2 small red onion, thinly sliced and separated into rings (about 1/2 cup)
1/2 cup sliced fresh mushrooms

Steps:

  • In a small bowl, combine 2 tablespoons salad dressing mix, water, vinegar and oil. (Save remaining marinade mix for another use). , Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade. , Drain and discard marinade from chicken. Grill chicken, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade. Cool. Cube chicken and set aside. , Place bread shell crust on an ungreased 12-in. pizza pan. Spread with Alfredo sauce. Sprinkle with the Parmesan cheese, Italian seasoning, garlic powder, 1/2 cup pizza blend cheese, green pepper, onion, mushrooms, cubed chicken and remaining cheese. , Bake, uncovered, at 450° for 8-10 minutes or until cheese is melted.

Nutrition Facts : Calories 385 calories, Fat 17g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 972mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein.

CHICKEN ALFREDO PIZZA RECIPE BY TASTY



Chicken Alfredo Pizza Recipe by Tasty image

Here's what you need: pizza dough, alfredo sauce, mozzarella cheese, cooked chicken, roma tomato

Provided by Hector Gomez

Categories     Dinner

Time 30m

Yield 8 servings

Number Of Ingredients 5

1 pizza dough
3 tablespoons alfredo sauce
½ cup mozzarella cheese
½ cup cooked chicken
1 roma tomato, cubed

Steps:

  • Preheat oven to 450°F (230°C).
  • Roll out dough to about 10-12 inches (25-30 cm) in diameter.
  • Top pizza with alfredo sauce, mozzarella cheese, chicken, and tomatoes.
  • Bake in oven for 15-20 minutes, or until crust is crispy and cheese is melted and turning golden brown.
  • Garnish with parsley and cut into 8 slices.
  • Enjoy!

Nutrition Facts : Calories 215 calories, Carbohydrate 29 grams, Fat 6 grams, Fiber 1 gram, Protein 9 grams, Sugar 1 gram

CHICKEN ALFREDO PIZZA



Chicken Alfredo Pizza image

This recipe combines two of my favorites: Chicken Alfredo, and pizza! My husband even likes this, and he isn't fond of chicken!

Provided by lighthousekeeper

Categories     Main Dish Recipes     Chicken     Chicken Alfredo Recipes

Time 50m

Yield 8

Number Of Ingredients 24

4 tablespoons butter
¼ teaspoon salt
1 dash ground black pepper
4 tablespoons all-purpose flour
1 cup milk
¾ cup grated Romano cheese
2 tablespoons butter
1 clove garlic, minced
1 pinch dried rosemary
1 pinch salt
1 cup warm water
1 (.25 ounce) package instant yeast
2 tablespoons vegetable oil
1 tablespoon white sugar
½ teaspoon salt
¼ teaspoon dried rosemary
¼ teaspoon garlic powder
3 cups all-purpose flour
2 boneless chicken breast halves, roasted
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon poultry seasoning
¼ teaspoon garlic powder
¼ teaspoon salt

Steps:

  • To Make Sauce: Melt butter in a small saucepan over medium heat. Blend in salt, pepper and flour, then stir in the milk and Romano cheese. Simmer, stirring constantly, until thickened. Remove from heat, cover and set aside.
  • To Make the Garlic Butter: Melt the butter in a small saucepan over medium heat. Blend in the garlic, rosemary, and salt. Cook, stirring constantly, until garlic is tender but not browned. Remove from heat, cover and set aside.
  • To Make the Dough: Pour the warm water into a small bowl and stir in the yeast until dissolved. Allow to rest until yeast foams, about 5 minutes. Mix the vegetable oil, sugar, salt, rosemary, and garlic powder together in a mixing bowl. Stir in the yeast mixture, and gradually stir in the flour. Gather into a loose ball and knead until a smooth ball forms. Cover, and let rest 1/2 hour.
  • Preheat oven to 400 degrees F (200 degrees C). Season the roasted chicken with rosemary, thyme, poultry seasoning, garlic powder and salt. Chop or shred and reserve.
  • To Assemble the Pizza: Spread dough out on prepared pizza stone. Top with cooled garlic butter, covering entire crust. Next spread with Alfredo Sauce (if necessary, warm to spreading consistency), leaving crust edges. Top with chicken, turning to coat with sauce.
  • Bake in preheated oven for 20 minutes, or until bottom crust is lightly browned. Remove from oven and let set for 2 to 3 minutes before cutting.

Nutrition Facts : Calories 411.3 calories, Carbohydrate 43 g, Cholesterol 57.6 mg, Fat 18.3 g, Fiber 1.7 g, Protein 17.8 g, SaturatedFat 9 g, Sodium 517.2 mg, Sugar 3.3 g

CHICKEN GORGONZOLA



Chicken Gorgonzola image

Chicken breasts are sauteed to a golden brown then topped with a rich, savory Gorgonzola sauce. Serve with steamed green beans and fresh crusty bread if you are looking for a winner to impress your dinner guests. This dish is so decadent it tastes exactly as though you ordered it at a fine Italian restaurant, but the secret is how simple it actually is to make! This sauce is also a wonderful accompaniment to pork chops, ravioli, or whatever strikes your fancy! It is very versatile, so the possibilities are endless!

Provided by Spirited Sarah

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 17

1 cup fresh basil leaves
2 ½ tablespoons extra-virgin olive oil
2 ½ tablespoons chopped walnuts
2 ½ tablespoons grated Parmesan cheese
3 cloves garlic, peeled
1 tablespoon extra-virgin olive oil
4 boneless, skinless chicken breasts
1 cup sliced baby bella mushrooms
½ cup thinly sliced onion
2 cloves garlic, minced
½ cup Gorgonzola cheese, divided
¼ cup white wine
½ lemon, juiced
2 tablespoons chicken broth
1 teaspoon brown sugar
salt and ground black pepper to taste
2 tomatoes, seeded and chopped

Steps:

  • Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until pesto is smooth.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to serving platter.
  • Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes. Add onion; cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add half of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce.
  • Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by 1/4, 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.
  • Serve each chicken breast on a plate topped with sauce.

Nutrition Facts : Calories 377.4 calories, Carbohydrate 8.4 g, Cholesterol 81.8 mg, Fat 23.3 g, Fiber 1.8 g, Protein 30.5 g, SaturatedFat 6.2 g, Sodium 342.2 mg, Sugar 4.1 g

PENNE GORGONZOLA WITH CHICKEN



Penne Gorgonzola with Chicken image

This rich, creamy pasta dish is a snap to throw together for a weeknight meal but special enough for company. You can substitute another cheese for the Gorgonzola if you like. -George Schroeder, Port Murray, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 11

1 package (16 ounces) penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Grated Parmigiano-Reggiano cheese and minced fresh parsley

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted., Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

Nutrition Facts : Calories 489 calories, Fat 23g fat (14g saturated fat), Cholesterol 97mg cholesterol, Sodium 453mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 26g protein.

GOURMET PEAR, WALNUT & GORGONZOLA PIZZA



Gourmet Pear, Walnut & Gorgonzola Pizza image

This recipe is adapted from eatingwell.com. This can be served as a lunch or dinner, or cut up in pieces and used as an appetizer.

Provided by Engineer in the Kit

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon extra virgin olive oil
1 large onion, sliced into wedges
1 pear, ripe, cored and sliced
2 tablespoons balsamic vinegar
1/2 teaspoon fresh ground black pepper
8 inches low-carb whole wheat tortillas
1/2 cup blue cheese, crumbled
1/4 cup walnuts, chopped

Steps:

  • Preheat oven to 450°F.
  • Heat oil in non-stick skillet, add onions and saute until softened (7-8 minutes). Add pears and saute for 2 more minutes.
  • Add vinegar and pepper and keep stirring until all liquid is evaporated and onions are covered with a glaze.
  • Divide the mixture between the wraps. Add the cheese and walnuts.
  • Bake for 8-10 minutes or until cheese is melted.

Nutrition Facts : Calories 193.3, Fat 13.1, SaturatedFat 4.1, Cholesterol 12.7, Sodium 239.6, Carbohydrate 15.3, Fiber 3, Sugar 8.7, Protein 5.4

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