Shelly's Recipe

PESTO, ALFREDO & CHICKEN PIZZA

Category: Pizza

1 (12 inch) Gourmet Pizza Crust
Olive oil to mist the rim of the crust
4 tbsp Pesto Sauce
4 tbsp Alfredo Sauce
2 cups cooked chicken, shredded
1/2 cup Cheddar Cheese, shredded
1/2 cup Fontina Cheese, shredded
1/2 cup Mozzarella Cheese, shredded
1/4 cup black olive slices
Freshly grated Parmesan

Preheat oven to 450. Line a vented pizza pan with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall, place crust on the pan. Mist the rim of the crust with olive oil.

Spread Pesto Sauce over the crust, top with Alfredo Sauce. Layer shredded chicken and cheeses over sauce. Top with black olive slices.

Reduce oven temperature to 425. Keeping pizza on the pan bake for 10 minutes. To crisp the crust remove from the parchment-lined pan and place directly on the oven rack for 3 additional minutes. Remove from the oven, sprinkle with freshly grated Parmesan Cheese. Cool for 5 minutes, slice and serve.