A SPECIALTY PIZZA WAY BETTER THAN DELIVERY! | You Wanna Pizza Me?

August 5th makes 2 years on YouTube as The Mad Chef! And to celebrate this massive milestone, we are making a specialty pizza! This is unlike anything I have made before! This is gonna be the most amazing and unique Chicken Alfredo Pizza you have ever seen! Hand breaded chicken cutlets, chopped and nestled on top a creamy base of authentic Italian-inspired alfredo sauce, a New York style crust smothered with fresh baby spinach, and covered with an extra layer of mozzarella cheese with a generous pinch of freshly cracked black pepper on top. Mouth watering yet? Watch this video and learn how to make it!

Check out last year’s anniversary special: https://youtu.be/Ic8JS2ITxbk

Joshua Weissman New York Pizza Dough Recipe I Adapted: https://youtu.be/HdmER6bC8sE

THANKS FOR AN INCREDIBLE 2 YEARS ON THE TUBE!
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#food #alfredo #pizza

welcome back to the kitchen everybody this is your boy the Mad Chef and uh you know if you’ve read the title then you know this is our 2year anniversary special and being on YouTube for 2 years as the Mad Chef is just absolutely mind-blowing to me it hasn’t felt like it’s been that long but thank you to everybody that has joined me along the way old viewers new viewers you’re all friends of mine your family and I love you all um and this is a very special video because we’re one upping our anniversary challenge game every year um we’re doing a pizza we’ve done a lot of pizzas on this channel but this is not going to be a traditional pizza this is going to be one of my favorite fast food pizzas that I’ve ever had this is going to be a chicken Alfredo pizza um those are really yummy i really like those and we’re going to do it unlike any other restaurant ever has instead of doing the traditional grilled chicken topping we’re going to be doing this with an Italian breaded chicken cutlet um we’re going to be making our own Alfredo sauce no fake Alfredo sauces though we’re going to be doing a traditional style Alfredo before we even start this recipe if you have not watched my video on New York pizza dough uh click the link um in the description or we got a card floating around there we are using that exact same New York style dough to make this pizza we have fermented it for 72 hours why you ask so that way it can hold up to the incredibly rich strong thick cheeses so we need to make sure that not only do we have a flavorful crust but one that’s strong enough to hold up to all this enough talking let’s get to prepping our chicken so in front of me I have three beautiful boneless skinless chicken breasts that I’ve neatly trimmed up and all we’re going to be doing is splitting them in half to make six nicesized fililelets and once you see the bag you know what’s about to happen next we’re going to take each of our fililelets one at a time put them in the ziplo and pound them out till they’re about a/4 of an inch thick we want these to be pretty thin because not only do we want them to cook quickly and evenly if you have a thick chunk of chicken or thick chicken pieces as a topping on a pizza it’s not really going to be a very good eating experience so we want it consistent and thin to ensure we have the proper bite for our pizza and once that is done we’re going to very gently season these fillets with just a pinch of kosher salt and freshly ground black pepper the reason why the seasoning is so light at this part is because there’s so many other items that are going to have salt and salt-like qualities there’s going to be a lot of parmesan and that cheese is pretty salty there’s salt in the breading you get the picture and once everything has been nice and seasoned up on both sides we’re going to go ahead and take them to our breading station and this is just 2 and 1/2 cups of all-purpose flour that I gently seasoned with two teaspoons of garlic powder a pinch of kosher salt and some ground black pepper and this is our binder which is nothing more than just four large eggs beaten together with just a small touch of kosher salt and this is our breading in this container is 2 and 1/2 cups of regular plain breadrumbs you can use panko if you like i just went with the original and then we’re just going to season this very lightly as well with just one teaspoon of kosher salt some freshly ground black pepper and a teaspoon each of parsley and oregano keeping things simple because we have a lot of strong flavors in our sauce and we don’t want to lose sight of any of those magnificent flavors by over complicating our chicken so sometimes less is more we want to be able to taste everything in one cohesive bite and once that’s all done we’re going to add in a half a cup of freshly grated Parmesan cheese that’s why we went light with the salt and then we’re going to give our mixture a mix making sure everything is nice and combined and then the rest of this is going to work like any other three tier breading station as you all know the chicken goes directly into the flour making sure everything is covered and then we’re going to drag it through our beautiful egg wash shaking off any excess you may have and then when we put it into the breadcrumbs you’re going to see me very lightly kind of bury the top of it and then after that we’re going to go ahead and aggressively press down on our cutlets on both sides using our hands making sure our fililelets are perfectly encrusted in those flavorful crumbs and we’re going to repeat the process with our remaining chicken pieces until we’ve completed them all and then after that it’s time to fry and a lot of you might be wondering why I brought out the deep fryer for this recipe and that’s because at this point I can’t finish the cutlets off in the oven because we have to have it set to the highest setting with the stone in for at least an hour so we’re going with the deep fryer route our oil is preheated to 350° i’ve got one fillet in each basket and we’re going to let these cook for 4 to 6 minutes i will check them at about the 5 minute point if you don’t have a deep fryer or a pot to fry in just pan fry these guys and now that that’s out the way let’s go ahead and start our unconventional Alfredo sauce all right so for Alfredo sauce one of the main ingredients is boiling pasta water and then of course this is one stick of unsalted butter we’re going to go ahead and start melting down that butter and bringing our water to a boil that being said that ain’t pasta water it’s just heavily salted water and this is where the home cook gets put on the back burner and the mad chef comes out cuz this is nuts we’re going to be making our own starchy water to create the emulsifying agent for our sauce i know this just sounded like I smoked a lot of crack but it works so we’re going to let everything melt down and start to boil and I’ll see you again whenever it’s time to start making our Alfredo sauce and guys don’t worry it’s a lot easier than it sounds all right and after 5 minutes this is what our beautiful chicken cutlet looks like absolutely perfectly cooked and beautifully delicious so we’re going to repeat the process for the rest of our chicken 5 minutes that’s it now that our butter is melted and our water is ready it’s time to start slowly introducing the Parmesan cheese in half cup portions at a time as a lot of you may know Parmesan has a higher melting point than most other cheeses so it’s going to take a little more work to get this where we need it to be so after we add our cheese directly into the butter we’re going to start mixing it around to begin breaking it down this is not going to be enough to fully melt our cheese and once it’s clumpy and stringy like this it’s time to start adding in our salty water cuz that’s going to break it down the rest of the way and get it completely melted so once we have thoroughly incorporated that salty water and we’ve got our cheese loosened up like it needs to be like you see here we’re going to continue the process of adding in half cups of Parmesan at a time until we have thoroughly melted two cups of cheese and you have something that looks like this now granted that ain’t Alfredo sauce um it looks more like a cloudy urine sample but we needed to get to this point before we can take it to the next level as you can see there’s some clear separation between the melted cheese and the sauce so what I did and you can’t see it unfortunately cuz it’s out of range of the camera I combined two teaspoons of cornstarch with just enough of that salty water to create a slurry and once we added that in and had it on the heat for just a few seconds we started mixing it up and in under a minute it was like an instant transformation you see that there is no separation and it is a cohesive sauce and that’s the magic but as it is this sauce is a little too thick to go on a pizza we got to make sure this lasts two pizzas so all I did was add just a little bit more of that salty water and mix it up until we have something that looks like this this is beautiful and the only thing that it needs now is a good healthy dose of freshly cracked black pepper because it’s just not Alfredo without it and once we’ve got that situated it’s time to start working on our toppings so on my cutting board are two chicken cutlets because I have two pizzas to make and all we’re going to do to prep this is cut them into some nice thin strips turn them over and then cut them in half creating more of a bite-sized piece now guys don’t worry about the leftovers these things taste incredible on their own and they would also make an amazing chicken parm as simple as the seasoning was these things are absolutely amazing so once we’ve gotten that taken care of our next step is to chop up some nice fresh baby spinach now this step is optional but this is going to take your pizza to the next level my favorite Alfredo pizzas always have spinach and now that that’s cut up we’re going to transfer it into a bowl and start assembling our pizza and this is where everything changes and honestly guys this video almost didn’t happen tragedy struck as soon as I put my first pizza in the oven everything was going better than expected honestly it was perfect until now but once I put my first pizza in the oven about halfway through putting it on the stone the rest of the pizza got caught on the grates the grooves the cutout grooves inside my pizza peel and I could not move it and after several minutes of trying to gently pry the pizza off the peel uh once it finally got loose the second half of the pizza pretty much folded over on itself on the stone making this whole first pizza completely ruined and uh while the pizza was cooking the Alfredo sauce started leaking out of it and then it kind of glued itself onto the stone making it almost completely impossible to remove cleanly um now I was able to get most of it out in one piece that being said several parts of this pizza broke off and started burning at the bottom of the oven and at this point I almost you know cancelled everything until I tasted it and guys a pizza that tastes this good absolutely has to happen so we’re going to march on and this is how we put together the pizza starting with our second pie now that we have our dough on a freshly flowered work surface we’re going to get our hands all nice and dusted up and start working this dough like we always do i’m a big fan of doing the slaps between the hands letting gravity pull it down and thin it out gradually and in between these series of slaps and guys don’t be nice to it we’re going to slap this thing like it owes us money we’re going to start trying to shape it out on the pizza pan and continuing the slaps until it’s a nice thin surface and then we’re going to form it the rest of the way on our pizza pan and yes the pizza pan is what we’re going to be cooking it on because after the incident with the first pizza that stone is completely destroyed and I’ve got to try and salvage it now this next part looks a little weird we’re going to be dumping that uh Alfredo sauce completely on the surface of our pizza dough now granted the one thing that you will need to note is that this thing solidifies kind of quickly as you can see here but don’t worry about the big chunks of Alfredo sauce we’re going to be taking our chicken pieces and we’re going be pushing it out towards the edge making sure we have a good sauce to crust ratio now another thing is if you’re still not sold on this whenever it goes in the oven on that high temp that sauce will break down and become a proper Alfredo sauce and the next thing on is our beautifully cut fresh baby spinach and then we’re going to top this whole thing off with some nice mozzarella cheese this was uh about 4 oz of mozzarella cheese and then we’re going to give it a nice topping of some freshly cracked black pepper and then we’re going to slide this thing in the oven on 525 degrees and it should be done anywhere between 8 and 12 minutes and I will see you at the reveal and there it is my guys i may have smoked out the entire house ruining my first pizza but there she is all right so the big question might be is the crust still crispy and it is you hear the crispiness all right so the only thing left to do is to try it you know so I was originally going to put off the tasting to tomorrow night obviously because of how smoky it is in here but this pizza is so good we’ve got to do this tonight [Music] 12 minutes perfectly crispy crust the the spinach didn’t burn because Oh he protected it with that layer of mozzarella and that parmesan rea that chicken is obviously still juicy [Music] we may have burned and desecrated a whole pizza i may have almost run myself out of the house but this is hands down the best chicken Alfredo pizza I’ve ever had in my life this tastes like real Alfredo and a damn good Alfredo a sauce although a bit unconventional it worked now if you guys have cooked pasta um the night before or if you’re cooking pasta ahead of time you can use that water and have to you could skip that cornstarch but this is phenomenal this my friends is how progress is made it’s buttery it’s savory it’s rich that spinach comes in as an after flavor and it’s just super good that chicken is still crisp it’s tender it’s juicy the crust is amazing 72-hour fermentation [Music] that’s the one that failed flipped over on itself but I’ve been picking at it cuz it tastes so good this is a 10 out of 10 pizza it almost burned my house down but it’s a 10 out of 10 pizza until next time this is your boy the Mad Chef doing crazy things and I’ll see you in the next video [Music]