Today, I am going to remedy a serious problem. The problem is that I have not seen my dad since March last year and we live in the same state (and even worse, my stepmom since Christmas a year ago)! Granted we are on opposite ends of a very long state, but still unacceptable. So today I am venturing off to pay them a visit. Did I mention there will be also cookies at the end of the yellow brick road?

Speaking of things I haven’t seen in awhile, after I did my best of 2011 recipe round-up I started to crave the lighter cajun chicken alfredo on that list which despite it’s awesome-ness I have neglected to make again. But since I sometimes like to change up recipes into new creations, I decided to get rid of the pasta and throw it on top of a pizza crust instead!

Ok ok, now bear with me on this one and enjoy the cheesy point I’m about to make because it’s the reason I bought this… The plate says it all. You can start making fun of me now, I give you permission. But you know what? I won’t care because it’s fun and truly was yummy.

One year ago: Black Cherry Vanilla Almond Smoothie

CAJUN CHICKEN ALFREDO PIZZA

Serves 3-4

Ingredients:

1 recipe pizza dough

1 Tbsp olive oil

1 boneless, skinless chicken breast

1 Tbsp + 1/2 tsp Cajun seasoning, divided

1 cup 2% milk

1 oz. reduced fat cream cheese

1 Tbsp flour

1/2 tsp salt

1/2 Tbsp light butter

2 cloves garlic, minced

1/2 cup Parmesan cheese

2 Tbsp sun-dried tomatoes, diced

1/4 tsp dried basil

1/2 cup frozen broccoli, thawed and chopped

1 cup Mozzarella cheese

1/8 tsp cayenne pepper (optional)

Directions:

1. Preheat oven to 425 degrees for at least 10 minutes with a pizza stone* on the middle rack.
2. Meanwhile, roll pizza dough onto a corn meal dusted pizza peel*.
3. Heat oil in a medium skillet. Season both sides of the chicken breast with 1 Tbsp Cajun seasoning. Brown for 5 minutes on one side, flip, and cover the skillet. Continue cooking until the chicken is done. Remove the chicken and allow to cool slightly before cutting into strips, or bite-sized pieces.
4. In a food processor or blender, combine milk, cream cheese, flour, and salt. Process until smooth and set aside.
5. In a medium sauce pan, melt butter over medium-high heat. Add garlic and saute for about 30 seconds.
6. Add the milk mixture to the pan. Stir constantly for about 2-3 minutes until the sauce begins to simmer. Keep stirring and let it cook for a couple minutes more. It should become thicker.
7. Remove from heat. Stir in Parmesan until melted, then add the sun-dried tomatoes, 1/2 tsp Cajun seasoning, basil, and cayenne and cover the pan immediately.
8. Let stand for at least 10 minutes prior to using. It will continue to thicken to desired consistency. Then spread sauce over pizza crust, and top with chicken, broccoli and cheese.
9. Shimmy the pizza from the pizza peel onto the pre-heated pizza stone and bake for 15-20 minutes, or until it the crust turns golden brown and the cheese starts to bubble. Allow to cool for 5 minutes then cut into slices.

*If you do not have a pizza stone or peel, roll dough out on a corn meal dusted baking sheet/pizza pan.

Source: Adapted from The Spiffy Cookie.