Chicken alfredo pizza

Finally, making a pizza tonight that I made for my lady sometime in late 2003 or early 2004, which I made with leftover garlic roasted chicken, which she really liked, but I never made for her again. I had actually made it while was away in wine school, and she hasn't let me live it down :) So here we go!

Alfredo Pizza Sauce

4 tbsp butter

1-2 tbsp garlic

1 c. heavy cream

1/4 c. milk

3/4 c. parmesan cheese, grated

1/4 c. diced mixed white melting cheese (such as 50/50 mozzarella + monterey jack)

1/2 tsp onion powder

1 pinch thyme

1 tiny pinch nutmeg

Salt and black pepper to taste

In small saucepan, melt butter over medium heat. Add garlic and a bit of black pepper, and cook for 30 seconds. Add heavy cream and milk all at once. Bring to a simmer. Reduce heat t low, add cheese all at once, and whisk continually. Add onion powder, thyme, and nutmeg. Adjust salt and pepper to taste.

Pizza toppings: diced cheese, alfredo sauce, cooked shredded or diced chicken, chopped garlic, black pepper, minced parsley

Hopefully she'll like it!

Common cooking weights for baking

Some weight estimates for future baking...

(another nice chart, too bad it's in ounces!
http://www.kingarthurflour.com/recipe/master-weight-chart.html) 

Water: 1 cup = 236g

White flour: 1 cup = typical 125g, but can range from 120g and 140g, depending on flour scooping/sifting method and humidity.

Yeast: approx 2.25tsp = 7.1g, so 1 tsp = approx 3.156g

Salt: this runs the gamut, depending on salt type.

Table Salt: 1 tsp of Morton's Iodized Table Salt = 6.86g average
Lowest: 6.1g
Highest: 8.1g

Kosher Salt: 1 tsp of Morton's Coarse Kosher Salt = 4.766g average
Lowest: 4.2g
Highest: 5.2g

Baking Powder: 1 tsp of Clabber Girl baking powder = 4.167g
(rule of thumb: 1 tsp per 1 cup of flour)

White Sugar: 1 cup = 200.14g, 1 tbsp = 12.5g

Brown Sugar: 1 cup = 195g, 1 tbsp = 12.2g

Shortening: 1 cup = 205.5g

Butter: 1 tbsp = 14g, 1 stick = 1/4 lb (113g)