Greek Freak Chicken Alfredo Pizza

Directions

1. Make ahead. Combine the sliced red onion, vinegar, water, sugar, and 1 Tbsp Greek Freak Seasoning in a small saucepot. Warm over low heat, stirring until the sugar dissolves, then pour over the onion in a jar. Cool, then refrigerate at least 2 hours — it keeps up to 5 days. Separately, steep 1 Tbsp Greek Freak Seasoning in the ½ cup olive oil for at least 30 minutes; strain or leave it in, and keep up to 2 weeks refrigerated.

2. Bloom the yeast. Pour the warm water (90–110°F) into a large bowl or the bowl of a stand mixer. Add the sugar and yeast and stir. Let sit 5 minutes — it should go foamy and bubbly. If nothing happens after 10 minutes, the water was too hot or the yeast is old; start fresh.

3. Mix the dough. In a separate bowl, whisk together the flour, salt, and Greek Freak Seasoning — never add salt directly to the yeast, it will kill it. Add the bloomed yeast mixture and 1 Tbsp olive oil to the flour mixture. If using a stand mixer, fit the dough hook and mix on Speed 2, adding the flour in two additions. If mixing by hand, stir with a spatula until a shaggy dough forms, then turn out onto a floured surface.

4. Knead. With the dough hook on Speed 2, knead 4–5 minutes until the dough is smooth, elastic, and pulls cleanly away from the bowl. It should be slightly tacky but not sticky — stretch a small piece thin; if you can see light through it without tearing, it's ready. By hand: knead on a lightly floured surface 5–6 minutes.

5. Rest the dough — and multitask. Lightly coat the bowl with olive oil, return the dough, and cover with plastic wrap or a clean towel. Set somewhere warm (on top of the fridge, near the oven, or in a turned-off oven with the light on) and rest 30 minutes — it won't double, but it will puff. Use this window to: combine ¼ cup olive oil, 1.5 Tbsp Greek Freak Seasoning, 1 Tbsp lemon juice, and the smashed garlic in a zip-top bag or bowl, then add the chicken thighs and coat. Move an oven rack to the lowest position and preheat to 475°F. Then make the alfredo and sear the chicken (next two steps) so everything is ready when the dough is.

6. Make the Greek Freak alfredo. In a skillet over medium heat, melt the butter. Add the minced garlic and cook, stirring, 90 seconds — it should smell great but not color. Add the heavy cream and bring to a gentle simmer. Stir in 2 tsp Greek Freak Seasoning and simmer until reduced by about a quarter, 6–8 minutes. Remove from heat. Whisk in the Parmesan in two additions until smooth and glossy, then stir in the lemon juice. Season with salt and pepper — the sauce should coat the back of a spoon.

7. Sear the chicken. Heat a cast iron or heavy skillet over medium-high until very hot. Lift the chicken from the marinade, letting the excess drip off, and sear 5–6 minutes per side without moving until deep golden brown and cooked through to 165°F on an instant-read thermometer. Rest 5 minutes, then slice thin against the grain or rough-chop into 1-inch pieces.

8. Shape the dough. Drizzle olive oil onto a 12-inch round pizza pan or rimmed baking sheet and spread to coat — skip the flour here, since oil gives a crispier bottom. Punch down the dough to release the air. On a lightly floured surface, press and stretch it into a 12-inch circle, working from the center out. Transfer to the oiled pan and press with your fingertips to the edges, pinching up a small rim at the border.

9. Build the pizza. Spread the alfredo over the dough to within ½ inch of the edge. Scatter the sliced chicken across the sauce. Arrange the roasted red peppers, artichoke hearts, pickled red onion, and Castelvetrano olives over the top. Dot with the crumbled feta. Sprinkle with 1 tsp Greek Freak Seasoning and finish with the Maldon salt.

10. Bake. Slide onto the lowest rack and bake at 475°F for 13–16 minutes, rotating the pan 180° at the 8-minute mark for even browning. It's done when the crust edges are deep golden, the cheese is bubbly, and the bottom is crisp when you lift an edge with a spatula.

11. Finish and serve. Pull from the oven and immediately drizzle with the Greek Freak–infused olive oil. Let rest 2 minutes before cutting so the toppings don't slide. Cut into 6–8 slices and serve right away.