INGREDIENTS
1
can (13.8 oz) Pillsbury® refrigerated classic pizza crust
28
pepperoni slices (half of a 3.5-oz package)
1/4
cup sliced ripe olives
1
cup shredded mozzarella cheese (8 oz)
1/4
cup refrigerated garlic Alfredo pasta sauce (from 10-oz container)
DIRECTIONS
1
Heat oven to 400°F. Spray 14-inch round pizza pan with cooking spray. Unroll dough on pizza pan; shape into a round to desired thickness.
2
Bake 8 minutes. Arrange pepperoni and 3 tablespoons of the olives on crust to within 1 inch of edge. Sprinkle cheese over pepperoni and olives. Evenly pour pizza sauce over crust; gently spread to cover toppings.
3
In small resealable food-storage plastic bag, place Alfredo sauce; seal bag. Cut off tiny corner of bag. Squeeze bag to drizzle Alfredo sauce in circles over pizza sauce, starting from outer edge continuously to the center. Pull knife through Alfredo sauce, starting from center to the outside edge, changing direction with every pull, to look like spider web. Sprinkle remaining 1 tablespoon olives on top to look like spiders.
4
Bake 8 to 12 minutes longer or until crust is golden brown. Cut into wedges to serve.
High Altitude (3500-6500 ft)
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