Georgia Magazine - January 2022 - 39

ALFREDO PIZZA DONE MY WAY
1 naan bread
2 ounces homemade (or store-bought) Alfredo sauce,
plus more to taste
Onion powder, garlic powder, oregano, paprika,
seasoning salt and/or other spices of choice,
to taste
Leftover chicken (rotisserie works well), shredded
or chopped, to taste
1 tablespoon scallions, cut on the bias
1 tablespoon red bell pepper, diced small
1 tablespoon yellow bell pepper, diced small
Heat oven to 425 degrees.
Remove 1 naan from the package and place
it on a baking sheet. With a spoon, evenly spread
Alfredo sauce on the naan.
Using the spice combination of your choice,
Alfredo Pizza Done My Way
lightly season the leftover chicken. Arrange
seasoned chicken on naan. Sprinkle on the
scallions and the red and yellow bell peppers.
Garnish with more Alfredo sauce using a spoon
or a squeeze bottle.
Bake pizza for 12 minutes or until crust is
evenly golden-brown. Serves 1-2.
takes only a little bit to spread as a base/sauce layer
on your pizza crust.
Another ingredient I love to use is Kraft
Creamy Melt shredded mozzarella. It has a touch
of Philadelphia Cream Cheese and contains
90 calories per quarter-cup and only 160 milligrams
of sodium. You often can find it on sale, too.
Finally, one of my other favorite toppings is
turkey pepperoni. This is a great alternative to
original-style pork pepperoni because it is
70 percent lower in fat and 50 percent lower in
calories. However, it does have more sodium than
the original variety. For a 12-inch pizza, you'll need
one package. Turkey pepperoni's texture is slightly
different, but the taste is still amazing.
Here are a few of my favorite pizzas to
make at home. I hope that you love them as much
as I do.
Chef Rossano E. Case Jr. earned his culinary arts
and hotel management degree from the New York
Restaurant School. He honed his skills as a sous chef
with Aramark, a national food-services company; at
The Water Club restaurant in Manhattan; and as the
seafood chef for three years at the InterContinental
Buckhead Atlanta, among other places. Learn more
at atasteofcase.wixsite.com and instagram.com/
itschefrossano.
MEXICAN-STYLE
FIESTA PIZZA
1 naan bread
1/4 cup canned black beans or
pinto beans, drained (seasoned to
taste with minced bell peppers,
onions and garlic, plus salt,
pepper and 1 tablespoon of lime
or lemon juice)
1 ounce yellow bell pepper,
diced small
1 ounce red bell pepper, diced small
1 ounce scallions, cut on the bias
4 ounces shredded Kraft Mexican
cheese
2 small avocados, peel removed, halved
1 ounce salsa
Heat oven to 375 degrees.
Remove 1 naan from the package and place it on a baking sheet. With
Mexican-Style Fiesta Pizza
a spoon, evenly spread the seasoned beans on the naan as if you were
spreading tomato sauce on a regular pizza. Top with red and yellow bell
peppers and scallions. Sprinkle cheese evenly on top. Bake for 10 minutes
until crust is golden-brown.
While pizza is baking, use a fork to mash the avocados in a small bowl.
Stir in salsa. After pizza has baked, dollop the fresh avocado/salsa mixture
on top of pizza as a garnish. Serves 1-2.
www.georgiamagazine.org 39
REGINA SIMONE CASE AND ROSSANO E. CASE JR.
REGINA SIMONE CASE AND ROSSANO E. CASE JR.
http://www.instagram.com/itschefrossano https://atasteofcase.wixsite.com/website http://www.instagram.com/itschefrossano http://www.georgiamagazine.org
Georgia Magazine - January 2022

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