Recipe by RRADAMS
"Yummy! This is a wonderful pizza for those who are looking to get away from the basic, cheese and pepperoni pizza."
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sun-dried tomato pesto
grated Parmesan cheese
chopped cooked chicken breast meat
1 (12 inch)
pre-baked pizza crust
1 (4 ounce) package
Oh. My. Gosh. If you're reading this, drop everything (gently) and make this pizza. It's that good.
I tried this based on the rave reviews. Frankly, I was disappointed. Although I did alter the recipe by adding artichokes, fresh basil and sliced tomatoe on top. I used fresh garlic and it over powered the taste. I had reservations about the alfredo sauce but since everyone else said it was wonderful, I went along with it. I also used Sicilian style pizza crusts from GFS. I agree with the New Yorker! Next time I'm going with my gut instincts.
This is not at all like the white pizza I am familiar with, but I'm glad we tried it. We really liked this pizza - the sauce and chicken go really well together. I think we will use that sauce on other things too. We put some mozzerella cheese on top and it came out well.
Next time, I'll make a couple of changes. First, it was a little too saucy. We ate it with fork and knife, although the sauce was very good. Maybe I should have gotten a large pizza crust instead of the medium. Also, we will bake this directly on the rack instead of using a pizza stone so the middle gets crispier.
Note - We used Biboli pizza crust.
Delicious. I subbed shredded mozzerella and also used sundried tomatoes instead of the sundried tomato pesto. Added chopped proscuitto also. Looked beautiful.
5 stars overall for good base. Can be easily adapted to personal preference. I have made this several times. These are my preferred changes. I used Mama Mary's Pizza crust (walmart) 2 in a pkg. - held up perfect for this style pizza!! I make 2 batches since I have the extra crust. Rubbed the crust with the olive oil. Omitted the butter. Used 3/4 c. Classico reg. alfredo. 3 crushed cloves garlic. 2 Roma tomatoes seeded and diced. Only seasoned the chicken breast with pepper when cooking. 3 Tbls. shredded parmasan cheese. Kept the remaining ingredients the same. Baked at 425 degrees for at least 20 min. on preheated stone. Can bake longer. Sauce has never come out runny. I slice with pizza cutter after it comes out of oven. Have used mozzerella instead of feta. Have used tomato basil feta and cut the dried basil and oregano in half. But have always found that it needs to bake at least 20 minutes or more. Thanks for a nice change in Pizza. Family always enjoys it!!
LOVED this recipe! Used fresh pizza dough instead of a pre-baked crust. Also, omitted the chicken and used wilted fresh spinach instead. Add a small sprinkle of mozzerella about 1/4 cup. Other than that followed the rest of the recipe What a great sauce! I will make this again for sure. Thanks for the recipe.
This was very good. The only thing that I will change next time is cutting the tomatoes smaller. I will probably cube them to spread the tomato out more. They are definitely an important part. This reminds me of California Pizza Kitchen pizzas.
Great pizza combo! I made this as directed, mixing the chicken with the Alfredo mixture. I chopped the tomatoes for the top instead of slicing them and added extra parmesan on the top. Huge hit with MrByrd. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Gourmet White Pizza
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 415
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