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Chicken Alfredo Gorgonzola-Walnut Pizza
Chicken Alfredo Gorgonzola-Walnut Pizza
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Just three easy steps and you're ready to serve a creamy topped chicken pizza.
Prep Time:
20 Min
Total Time:
40 Min
Makes:
6 servings
Kathy Sepich
Gresham
,
OR
Bake-Off® Contest 43, 2008
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RECIPE
TIPS
REVIEWS (
6
)
NUTRITIONAL INFO
INGREDIENTS
2
teaspoons CRISCO® Light or Pure Olive Oil
1
teaspoon cornmeal
1
can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1/2
cup refrigerated Alfredo sauce (from 10-oz container)
1
cup shredded Italian cheese blend (4 oz)
1/4
cup crumbled Gorgonzola cheese (1 oz)
1
package (6 oz) refrigerated roasted chicken breast strips, chopped
3/4
cup sliced fresh mushrooms
1/2
cup sliced red onion
1/2
cup Fisher® Chef's Naturals® Chopped Walnuts
1
clove garlic, finely chopped
1/4
cup lightly packed fresh basil leaves, thinly sliced
DIRECTIONS
1.
Heat oven to 375°F. Brush large cookie sheet with 1 teaspoon of the oil; sprinkle evenly with cornmeal. Unroll pizza crust dough on cookie sheet; press dough into 14x12-inch rectangle. Brush dough with remaining 1 teaspoon oil. Bake 10 to 14 minutes or until light golden brown.
2.
Spread Alfredo sauce evenly over partially baked crust. Sprinkle with cheeses, chicken, mushrooms, onion, walnuts and garlic.
3.
Bake 10 to 18 minutes longer or until crust is golden brown. Sprinkle with basil.
High Altitude (3500-6500 ft):
No change.
High Altitude (3500-6500 ft):
No change.
®Crisco is a trademark of The J.M. Smucker Company
Fisher is a registered trademark of John B. Sanfilippo & Son, Inc. Elgin, IL 60123-7820