Reviewed: Nov. 18, 2005

I make the same thing, but I cheat. I buy a pre-made crust, pre-made alfredo sauce, cooked refridgerated chicken, and I even put some pre-cooked bacon on it too (just make sure you are not using the "flavored" bacon) mine is ready in about 15 minutes, the kids will not eat regular pizza anymore, just this.

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tigweldkat

Cooking Level: Intermediate

Home Town: Homestead, Florida, USA

Living In: Wadsworth, Ohio, USA

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Reviewed: Oct. 30, 2005

i made this the only thing i changed was the crust i used a different recipe and i added more cheese one top and it was soooo yummy! derfinatly one im gonna add to my collection

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Adilah

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Reviewed: Sep. 7, 2005

This was a great pizza! My husband loved it and I have made it twice in one week. I did use colby and montery jack cheese instead of Ramon and Pizza Crust 1. It still turned out great. Thanks for the great recipe.

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lovetocook

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Smiths, Alabama, USA

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Reviewed: Jul. 20, 2005

Excellent!!!

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FRYZ4ME23

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Reviewed: Jun. 19, 2005

I thought this pizza was way too rich to enjoy. I did like the garlic butter, but that was about it.

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NTRDM2004

Cooking Level: Intermediate

Home Town: Buffalo Grove, Illinois, USA

Living In: Omaha, Nebraska, USA

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Reviewed: May 18, 2005

I added some Roma tomatoes, green onions, mushrooms, and some additional Romano Cheese to the topping of this pizza. It turned out wonderful. However, maybe I use a smaller pizza stone, but my crust was incredibly thick. I think that there was probably enough dough for 2 pizzas for my smaller pizza stone.

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OTTOS2

Cooking Level: Expert

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Reviewed: Feb. 14, 2005

my husband isn't fond of chicken and he ate it; I'll make it again when he is out of town,with some fresh veggies on it this time.

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BRAN

Cooking Level: Expert

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Reviewed: Jan. 23, 2005

This was very good and very easy! It looks like a lot of work but it isn't! I added broccoli and mozzerella cheese. I used Perdue Chicken Shortcuts (in your meat dept. It is already cooked and sliced for you! I will make this again!

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NationR

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2005

Totally awesome! You must try this one, it is so good and so easy to make. I put green onions, chopped tomatoes and mozzarella cheese on top.

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SLG2950

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Reviewed: Dec. 6, 2004

really really good!! added mozzerella to the top of pizza before baking and shared it with a friend, we finished the entire pizza later before bedtime..amazing

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lalala71

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Reviewed: Nov. 19, 2004

This is a very delcious recipe. I cut the dought in half and made it into two skinny cruts 12-in. pieces.

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FAMILYBAKER

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Reviewed: Nov. 8, 2004

Best recipe I have found.

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STRETCHI69

Cooking Level: Expert

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Reviewed: Oct. 20, 2004

This pizza was the best I have ever had! I used half and half instead of the milk as I was out of milk. I used some left over cooked cubed chicken from one I used for chicken stock. I topped with green onions, tomatoes and mozzarella and a little garlic salt! Yummy!

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pdeaspjm

Cooking Level: Intermediate

Home Town: Fremont, Nebraska, USA

Living In: Vernal, Utah, USA

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Reviewed: Sep. 21, 2004

This was phenomenal! It was actually pretty easy to make. We rubbed the seasoning on the chicken and grilled on the George Foreman grill then cut it up. I added a little cheese to the pizza too. I don't like pizza unless its chicken alfredo, and I'm REALLY picky about my alfredo sauce. The garlic sauce was great too. Words cannot express how much this recipe rocks!

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Dueser

Cooking Level: Expert

Home Town: Havelock, North Carolina, USA

Living In: Papillion, Nebraska, USA

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Reviewed: May 22, 2004

I've made this pizza several times - with company. It is always a pleasant surprise because each time, I top it with whatever fresh veggies I have on hand. The only consistent issue I have is that the sauce needs nearly twice as much liquid to make it "spreadable", which is fine, and the crust does not taste "cooked" in 20 minutes. I made this again yesterday and I find that when the crust is "lightly browned" it's not enough cooking for the crust beneath the toppings. When I reheated the leftovers for 20 more minutes @350, the crust became the perfect texture. I love this recipe though, so make it your own.

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claudygirl

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Reviewed: Oct. 30, 2003

Maybe I should've followed recipe directions for the crust and sauce, and I would've liked it better. I used Jay's Signature Pizza Crust(from this sauce) and jarred alfredo sauce. The garlic butter was very tasty, and I'll use that in bread recipes! Fiance liked this better than I did. Not something I plan to go out of my way to make again, but glad I tried.

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SHEILAR73

Cooking Level: Intermediate

Living In: Gordon, Pennsylvania, USA

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Reviewed: Oct. 3, 2003

Excellent pizza! My husband almost ate the whole thing by himself! I added fresh mushrooms to the garlic butter and topped it with mozzarella. I used a store bought crust....a little laziness on my part but it was still very good.

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DENISE1969

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Reviewed: Sep. 2, 2003

I was looking for a recipe for white sauce to put on a pizza and decided to use the one included in this recipe. It was quick to prepare and had incredible flavor... rich and creamy, just what I was looking for. In addition to the sauce, I topped my pizza with fresh roma tomatoes, shrimp, basil leaves and mozzerella. Highly reccomended.

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CHOOCHOOMCYUMMY

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Apr. 10, 2003

This was great my husband loved it, was a little greasy for my taste, so I will probably put the garlic butter on more sparinly next time. There will definately be a next time.

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LIZALPHA

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Reviewed: Feb. 24, 2003

Very good. My husband and I loved this. I added shredded mozzarella to the top of this pizza - I just can't see having pizza without some kind of cheese topping. I will definitely make this again.

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