Pizza dough (use whatever recipe you want, this is what we use)
1 cup Alfredo sauce
2 cups mozzarella cheese
1/2 cup cooked bacon crumbles
14.5 oz can artichoke hearts, chopped
1 cup cooked chicken, cubed or shredded
Evenly spread Alfredo sauce over the pizza dough. Top with cheese, artichoke, chicken, and bacon.
Average rating of 7.2. (Peace and Ocean drove this number down. Vernon and Allison both rated the pizza high, see video.)
Here is the recipe:
Pizza dough (use whatever recipe you want, this is what we use)
Prosciutto Crumble:
4 oz prosciutto
1/2 cup pepitas, toasted
2 T butter
2 T fresh sage, chopped Bake prosciutto at 350 degrees for 15-20 minutes until crisp. Allow to cool and add to food processor. Add toasted pepitas and pulse until a fine crumb. Heat a skillet and add butter. Add crumb mixture. Toast the mixture for about 5 minutes and then add sage. Cook for another minute. Set aside.
Pizza:
2 medium onions, thinly sliced
2 T butter
1-1/2 cups apple juice
1 large honeycrisp apple, thinly sliced
8 oz cheese, shredded
4 oz blue cheese, crumbled Caramelize onions in butter for about 10 minutes. Add apple juice and cook until all liquid is evaporated, about 15 minutes. Set aside.
Add caramelized onions in even layer on top of dough. Add apples in single layer. Add both cheeses.
Pizza dough (use whatever recipe you want, this is what we use)
Sage Walnut Pesto:
1 cup fresh sage lesves
2/3 cup olive oil
1/3 cup walnut pieces
2 cloves garlic
For the Pizza:
1 small yellow onion, sliced
1 T balsamic vinegar
1 cup cremini mushrooms, sliced
8 oz feta cheese
Toast walnuts on baking sheet at 300 degrees for 12 minutes.
Add all pesto ingredients to a food processor. Process until smooth.
Saute onions for 5 minutes. Add balsamic vinegar and cook for 5 minutes more.
Spread pesto on crust. Top with caramelized onions and mushrooms, then feta cheese.
