-
1
Only use jars of Bertolli Garlic Alfredo Or Ragu Garlic Alfredo Sauce since many others will lend a metallic taste to your white sauce.
-
2
For this same reason, mix your white sauce in a glass or plastic bowl.
-
3
Nothing metal.
-
4
Drain artichokes, spinach [if opted] and black olives very well and rough chop.
-
5
Squeeze the artichokes and spinach in cheesecloth or paper towels until they run dry.
-
6
You don't want a soggy pizza.
-
7
Simmer your sun dried tomatoes in 2 cups water or 2 cups red wine for 4 - 5 minutes until soft - then drain well.
-
8
Rough chop.
-
9
Or, you can simply soak them in water or red wine for 30 to 60 minutes on the counter.
-
10
Tip: Save those juices for soups and stews.
-
11
It's chalked with nutrition.
-
12
But, use it within days or it will go bad on you.
-
13
Chop up chicken [optional for vegetarians] and mushrooms and place your 2 lb bag of Mozterella on the counter.
-
14
You'll want your cheese at room temp before constructing your pizzas.
-
15
Mix everything together except for olive oil, Motzerella, fresh spinach-optional, mushrooms, black olives and 3/4 of your artichokes and chicken [you're reserving these ingredients for the tops of your pizzas] in a large bowl.
-
16
Allow flavors to marry in the fridge for one hour +.
-
17
This step is important.
-
18
Stir mixture occasionally.
-
19
We'll occasionally employ spinach to this pizza - fresh or frozen.
-
20
See photo below.
-
21
It shows frozen spinach.
-
22
If employing frozen - feather it and add directly to your Alfredo mixture.
-
23
Fresh spinach will go on the top of your pizza.
-
24
When ready, heat oven to 425.
-
25
It's best if you have a pizza stone but, a non-stick cookie sheet will work as well.
-
26
Brush olive oil around crust edges of your pizzas and sprinkle garlic and onion powder atop the oil if you'd like for extra bite.
-
27
Generously spread your mixture on your pizza crusts.
-
28
Not too heavy though.
-
29
Cover pizzas as you desire with reserved artichokes, olives, fresh spinach, mushrooms, chicken and then, Motzerella Cheese.
-
30
If making more than one type of pizza, definitely reserve a few pieces of chicken and place on top of Mozterella so your guests can easily distinguish one type of pizza from another.
-
31
For garnishment toppers, you could add thin slices of purple onions, sprinkle additional red pepper flakes and dried or fresh parsley atop your pizzas.
-
32
Place pizzas on pizza stones or lowest rack in oven on tinfoil.
-
33
Bake at 450 until cheeses are bubbling and crust is crispy.
-
34
About 25 minutes.
-
35
Your crusts and cheese are your two best indicators here - so watch those closely.
-
36
Enjoy your pizzas!
