Creamy Garlic Chicken and Seafood Pizza
Tender chicken and succulent seafood with my "claytons" failsafe Alfredo sauce on a pizza.
Ingredients
Pizza Base
- I used the Thermomix pizza base recipe from the Basic Cookbook (Cookidoo) and substituted 100g of the bakers flour for Quinoa flour. You can easily use your own favourite pizza base recipe, especially if you are gluten free.
Philly Cheese Sauce - "claytons" failsafe Alfredo
- 3 large cloves garlic
- 30 g butter
- 150 g philly cheese
- 60 g cream
Toppings
- 500 g cooked chicken, diced
- 200 g scallops
- 100 g calamari, cut into strips
- Chopped chives
- Pear Ketchup
- Chopped parsley to garnish
Instructions
Philly Cheese Sauce- "claytons" failsafe Alfredo
- Chop garlic for 5 seconds on speed 7.
- Add philly cheese and cream.
- Mix to combine for 10 seconds on speed 7.
- If making the cheese sauce before hand, keep in the fridge. It will set hard, you can just spoon it on in blobs or just before using it, place in the microwave for 20 seconds to soften it a little.
Toppings & Assembly
- You can use any toppings you desire to suit your tastes, allergies or intolerances. I found that the seafood worked better and cooked to perfection when I lightly cooked them in a little skillet first. Scallops about 1 minute on each side and tossed the calamari around in a little oil for 1 – 2 minutes. Miss 4 just had scallops and calamari on hers with a garlic and herbs without the sauce. Miss 6 just had the sauce and chicken, the rest of us had everything. It was absolutely lovely.
- After making and preparing the pizza base, roll out each round, place on a pizza stone or tray. Spread generously with the sauce. Place toppings on. Sprinkle with herbs and squirt swirls, cross hatch or funny faces with the Pear Ketchup to garnish.
- Bake in a pre-heated oven at 200° for approx 12 – 15 minutes or until cooked.
Notes
When buying your seafood, if you are doing the failsafe diet, especially the elimination phase, please keep the following in mind which is taken directly from the Fed Up web site:
“Fish and seafood must be very fresh, best eaten within 12 hours of catch or frozen and eaten within 2 weeks (in my experience, supermarket fish and seafood is never fresh enough). White fish or seafood, e.g. snapper, barramundi, whiting, crab, lobster, oysters, calamari, scallops (but not salmon, tuna or prawns). Best from specialty fish shops, fishing co-ops and friends who fish, ask for the freshest and eat that day”.
“Fish and seafood must be very fresh, best eaten within 12 hours of catch or frozen and eaten within 2 weeks (in my experience, supermarket fish and seafood is never fresh enough). White fish or seafood, e.g. snapper, barramundi, whiting, crab, lobster, oysters, calamari, scallops (but not salmon, tuna or prawns). Best from specialty fish shops, fishing co-ops and friends who fish, ask for the freshest and eat that day”.