Chicken Alfredo Pizza

*note about pizza crust: we really love pizza at our house. We use it for "gourmet" twists on leftovers, "easy" dinners, as well as special meals. We are not experts, but we know a good pizza, and for us it's all about the crust. Crispy edges and chewy (but not doughy) crust. We've done a fair amount of experimenting and trial-runs on lots of different recipes. We found one amazing recipe we tried for a special New Year's Eve dinner, and it was definitely wonderful, but it took lots of planning (making dough days in advance) and lots of work (it was a very wet dough). But recently I was in a hurry to start dinner and pulled out my mom's old staple. But I altered it slightly to mimic that super recipe and found something pretty close to perfect!

Perfect Pizza Crust

2 cups warm water

1 T yeast

2 T oil

1 tsp salt

4-6 cups flour (half bread flour and/or whole wheat flour, if desired)

Proof yeast in warm water. Add remaining ingredients and knead 5-10 minutes. Dough should be easy to handle, not sticky, smooth and elastic. Let rise 1-2 hours, or until doubled. Can refrigerate overnight if desired. Divide into two equal balls. Roll out to desired thickness, place on greased pizza pan, and top as desired. Bake at 425 for 10-20 minutes, depending on thickness. Edges should be slightly brown and crispy. This also works to complete all steps except baking, then freezing uncooked. Works just like a store bought frozen pizza.

To make it chicken alfredo, top one large pizza with the following:

1 cup alfredo sauce

1 cup chicken, cooked and cubed

1 cup each shredded parmesan and mozzarella