Pizza Alfredo Food

EFFORTLESS ALFREDO PIZZA

Steps:

• Preheat oven to 450°. In a large bowl, mix the first 5 ingredients until blended., Place crust on an ungreased 12-in. pizza pan; rub with cut sides of garlic. Discard garlic. Spread Alfredo sauce over crust. Top with spinach mixture, cheese and pepper flakes. Bake until crust is lightly browned, 8-12 minutes.

THE BEST SPINACH ALFREDO PIZZA EVER

Steps:

• Roll out the fresh pizza dough into a 12 inch circle, and place onto your stone or sheet.
• Spread the alfredo sauce around and out to the edges and then lay the spinach on top of that, making sure not to overlap pieces of spinach.
• Then sprinkle cheeses on top and bake at 475 for 10-13 minutes, or whatever you normally bake your pizza pie at.

CHICKEN ALFREDO PIZZA

Steps:

• Heat oven to 400 degrees F. Grease 15x10-inch or larger dark or nonstick cookie sheet with shortening. Unroll dough onto cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Bake 7 minutes. Remove from oven.
• Spread sauce over warm crust. Top with chicken, bell pepper and cheese.
• Bake 6 to 10 minutes or until cheese is melted and crust is golden brown.
• If you prefer, refrigerated Alfredo sauce can be substituted. You can find it in the dairy case, next to the fresh pasta.

CHICKEN ALFREDO PIZZA

Steps:

• Preheat the oven to 375 degrees F. Adjust racks to the middle of the oven. Put pizza stone in the oven to preheat while you begin the sauce.
• Preheat a grill pan over medium heat.
• Season the chicken with salt and pepper, to taste. Put the chicken on the grill pan and grill until cooked through. Remove to a cutting board and dice. Set aside.
• Melt the butter in a medium-sized saucepan over medium heat. Add the garlic and red pepper flakes and cook until fragrant. Add the flour and cook until light blonde in color. Whisk in the cream, reduce the heat to low, and let simmer until thickened, about 2 minutes. Stir in Parmesan and season lightly with salt and pepper, to taste.
• Flour your work surface and roll the pizza dough into a 13-inch diameter. Carefully remove the pizza stone from the oven and put the dough on top. Ladle the sauce to cover the bottom of the pizza. Evenly top with the baby spinach, grape tomatoes, grilled chicken and the mozzarella. Brush the edge of the crust with olive oil and season with salt and pepper, to taste. Bake the pizza until crisp and golden, about 25 minutes. Remove from oven and immediately top with another handful of spinach. Slice and serve.

PIZZA ALFREDO

Steps:

• Cook sausage, onion and mushrooms in 10-inch skillet over medium-high heat, stirring occasionally, until sausage is no longer pink; drain. Stir in Alfredo sauce.
• Place bread halves, cut sides up, on ungreased cookie sheet. Spread with sausage mixture. Sprinkle with cheese.
• Set oven control to broil. Broil with tops 5 inches from heat 1 to 2 minutes or until pizzas are hot and cheese begins to brown.

EASY ALFREDO AND VEGETABLE PIZZA

Steps:

• Heat oven to 450°F.
• Mix cream cheese spread, milk and seasoning until blended. Meanwhile, heat 2 tsp. oil in large skillet on medium-high heat. Add mushrooms and peppers; cook 4 to 5 min. or until crisp-tender, stirring occasionally. Add spinach; stir. Cook 1 min. or just until wilted. Remove from heat.
• Place pizza crust on baking sheet; spread with cream cheese mixture. Top with 1/2 cup cheese, cooked vegetables and remaining cheese. Brush edge of crust with remaining oil.
• Bake 12 to 14 min. or until cheese is melted.

PIZZA ALFREDO WITH MEATBALLS

Steps:

• Heat oven to 425ºF.
• Reserve tomatoes for later use. Toss onions, mushrooms and zucchini with 2 Tbsp. reserved oil; spread onto rimmed baking sheet sprayed with cooking spray. Bake 10 min. or until lightly browned. Remove from oven. Reduce oven temperature to 400ºF.
• Spread bread with pasta sauce; top with roasted vegetables and basil. Place meatballs, cut sides down, over roasted vegetables; top with tomatoes and cheese.
• Bake 10 min. or until meatballs are heated through and cheese is melted.