Garlic Chicken Alfredo Pizza

Pizza making is my second cooking obsession. I had been looking for the perfect dough for years when I ended up on pizzamaniac.com, a pizza maker journal. What interested me in the first place was a) to discover there were other homemade pizza-obsessed people out there and b) the dough had to rise between 5 and 20 hours in the fridge.

I decided to go for the whole twenty the first time and the taste was absolutely terrific. It wasn't like the usual bland-but-okay ones nor was suitable for a quick pizza fix (though these are welcomed every now and then). This was Pizza. If you're into making the dough yourself, I couldn't urge you enough to try his out. I used to make it entirely by hand before I bought a Kitchen Aid-like mixer; you don't absolutely need a bread maker (nor a k.a. for that matter).

It was my turn to cook last night. I had prepared a batch of the dough and made the alfredo topping. I made one pie instead of the usual three, and ended up with a third of the sauce left. I added sliced mushrooms and bacon bits (leftovers from saturday's calzone) and, as you can probably tell, it was super tasty.

I'm having the last serving for lunch.