Reviewed: Nov. 18, 2008

I made this for a halloween party--I wanted all the food to be black or white. I used a boxed mix for the pizza crust which worked great except it puffed up quite a bit when I cooked it so I would prick it with a fork next time. I spelled out "Boo" with the olives and it was a wavy Boo by the time it was done. Make sure you have a deep enough pan to handle all the sauce too. It tasted great!

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DEBS4JC

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Reviewed: Nov. 17, 2008

I did not even try the crust because of some of the reviews and just bought the store crust. It saved time as well. So that is why I am only giving this 4 stars. If I was just reviewing the alfredo sauce I would give it 5! It was awesome!! I boiled some chicken breast and cut it up, then mixed it with the alfredo which we spread on the pizza crust. We topped that with fresh spinach and sliced tomatoes, then mozz. So, so good.

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Susanne

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Reviewed: Oct. 24, 2008

We didn't have a deep dish pizza pan, so I had to go to the grocery store and buy 2 pre-made crusts (to hold all the toppings!). This pizza was amazing. Even my teenage brother had to admit it was good!

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BURLYSCISSORS

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Reviewed: Oct. 19, 2008

I used this just for the sauce and made Jay's Signature Pizza Crust (highly recommended). If you are afraid of the huge number of fat grams in this like I was, I suggest substituting lowfat milk for the heavy cream and use neufatchel cream cheese. Also, I scaled the sauce recipe in half and had plenty for one pizza. I made two pizzas, one with the white sauce and another with traditional red pizza sauce with just a bit of the white sauce drizzled over. Mmmm, fantastic result! I topped the white pizza with some sauteed chicken with Italian seasoning, sliced mushrooms, thinly sliced onion, and of course, shredded mozzarella. While still not entirely lowfat, I'm sure it reduced it by quite a bit and the result was very good.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Oct. 8, 2008

I thought this recipe was very good. Instead of using garlic powder I used 3 cloves fresh crushed garlic in sauce. We love garlic though. I also used my own crust recipe. Thanks!

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MEGPATRICK

Cooking Level: Intermediate

Home Town: Cohasset, Massachusetts, USA

Living In: Coos Bay, Oregon, USA

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Reviewed: Oct. 7, 2008

The crust was great but the sauce gave it a odd taste.

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Randrroark

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Reviewed: Oct. 1, 2008

I have tossed my other white pizza recipe! I used my own home-made crust and followed the directions to a T. I topped the pizza only with fresh tomatoes and ground pepper. This was exceptional!

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EMMA37

Cooking Level: Expert

Home Town: Nashua, New Hampshire, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Sep. 26, 2008

I used refrigerated pizza crust and added thawed broccoli and shredded grocery store rotisserie chicken breasts between the Alfredo sauce and mozzarella cheese. Delicious. Can’t wait to try other toppings.

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Lenenski Family

Home Town: Lilburn, Georgia, USA

Living In: Forney, Texas, USA

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Reviewed: Sep. 26, 2008

OMG!!! This is sooo amazingly good! It does take a while for the cream to be done, and I was not so patient to wait for it to get browned on low heat, so I had the heat on Medium, medium-High. Still never got browned, but I thought it was ready and used it after it was thick enough. I made the mistake of adding a whole cream cheese block!!!! Just noticed the mistake today, but it still came out incredible! So creamy and flavorful. I topped with brocoli florets and red bell peppers. Used cheddar cheese instead of Mozzarella, cuz I didn't have any. Used only half the alfredo cream on the pizza, and used Pizza dough I from this site. So much faster thank other doughs, and comes out perfect each time. (Added some milk to make it more liquid cuz of the cream cheese content!)to the other half of the sauce and added it to cooked fettuccine. Added a can of tuna, and the rest of brocoli and peppers that I roasted with some salt and olive oil first(450 degrees). Voila! Fettuccine alfredo. Heavenly!! 2 dishes in one!! My son went gaga over these...so did I lol! Thanks for this recipe!

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Sep. 20, 2008

Great white sauce for pizza!! I made minimal changes to the sauce, and they were mostly flavor based. I used Romano cheese instead of Parmesan, since we prefer the sharper taste, and I used 1 tbsp. of fresh minced garlic instead of the garlic powder. Finally, I added just a bit of flour to thicken the sauce as others had recommended, with no taste impact. I topped the pizza with pre-cooked salad shrimp and sauteed bay scallops for a seafood pizza. Will definitly make this my white sauce for pizza recipe! In the future though, I will half the sauce, since I thought it was enough for 2 pizzas. Next time we plan on trying it with pulled chicken, diced roma tomatoes, and green onions to try and recreate Papa Murphy's Garlic Chicken pizza. I can't rate the pizza dough, since I used my own bread machine pizza dough recipe.

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Susan May

Cooking Level: Expert

Home Town: Newfolden, Minnesota, USA

Living In: Owatonna, Minnesota, USA

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Reviewed: Sep. 6, 2008

I didn't think it would be so good. I hardly ever give 5 stars. I added grilled chicken and used store bought crusts. Next time I will make the crust myself and add spinach.

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THEREZ77

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Aug. 12, 2008

I used only the crust recipe here, and it was really good. I par-baked the crust (in an oiled deep dish pan, on top of a hot stone, bottom rack of oven) for 10 minutes before adding toppings to complete baking. My only concern was that the 2 cups of flour called for just didn't do it! Both times I've made it, I've had to use 2 3/4 - 3 cups of flour in order to make it remotely workable.

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VICKI35

Cooking Level: Expert

Home Town: Lake Villa, Illinois, USA

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Reviewed: Jul. 21, 2008

It turned out perfectly and tasted delicious! Definitely will use again and again!

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PRUITT73

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2008

This is superb. I will be making this more often. The topping is rich and loaded with flavors. For the crust, I use Jay's Signature on allrecipes.

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: Apr. 29, 2008

Excellent base recipe. We like spicy food so I added buffalo hot sauce to the alfredo sauce and covered shrimp in a cajun spice.

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bernarda

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Reviewed: Apr. 21, 2008

i cheated and bought a pizza dough from the bakery. i made the alfredo sauce, it was so good. i par-baked the crust, then topped it with the sauce,and some left-over chicken meatballs. then mozzarella cheese. baked it just untill the cheese started to brown a little. let it cool slightly before you cut it, otherwise the sauce runs.

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Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Apr. 13, 2008

I only ended up making the sauce to this recipe since I didn't have a deep dish pizza pan. It was amazing!! So good. We also added chicken, tomato and spinach to the pizza and it was perfect!

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Karine

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Reviewed: Apr. 11, 2008

turned out way good. i added 1 tbs flour while cooking the alfredo sauce just to make it more thick and then I sprinkled bacon on top of the mozerella cheeze just to add some meat.

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ashleynicole

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Apr. 6, 2008

OMG! This is so so so very scrumptious! I made it according to the recipe but cooked it 25 minutes. Don't know if my oven is a little hot but it was perfect. I threw some ham, chopped fresh spinach and diced roma tomatoes on top. It couldn't have been better.

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Tamara Ann

Cooking Level: Expert

Living In: Oak Ridge, Tennessee, USA

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Reviewed: Apr. 4, 2008

The only complaint I would have was that the crust wasn't very impressive in this recipe. The alfredo sauce however IS! It was so good! We just made a plain cheese one and it was THE BEST tasting pizza EVER! Though again, when you get to the part without the sauce it was just okay. I might find a better crust recipe but keep this sauce recipe for sure!

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