Shelly's Recipe

CRISPY PROSCIUTTO ALFREDO PIZZA

Category: Pizza

1 (12 inch) Gourmet Pizza Crust
2 tbsp garlic infused olive oil, divided
1 tbsp freshly grated Parmesan Cheese
3/4 tsp Roasted Garlic Seasoning
1/2 cup finely diced red onion
1 1/2 cups Smoke Gouda Cheese, coarsely grated and divided
1 1/2 cups Fontina Cheese, coarsely grated and divided
2 large boneless skinless chicken breasts, cooked and shredded
1 cup chopped Prosciutto (crisped in skillet)
1 1/2 cups Alfredo Sauce
1 tsp Italian Seasoning
10 fresh basil leaves, stacked, rolled, thinly sliced and divided
1/4 cup oil packed sun-dried tomatoes, drained and chopped

Preheat oven to 450. Line a vented pizza pan or large baking sheet with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place pizza crust on parchment-lined pan. Brush the rim of the crust with 1 tbsp olive oil. Sprinkle Parmesan Cheese over the rim of the crust. Brush the remaining oil over the crust and sprinkle with Roasted Garlic Seasoning, top with diced red onion, 3/4 cup Gouda Cheese and 3/4 cup Fontina Cheese, shredded chicken, and crisped Prosciutto.

In a medium mixing bowl combine the Alfredo Sauce, Italian Seasoning, 5 slivered basil leaves, and the sun dried tomatoes. Spread sauce evenly over pizza, top with remaining cheeses. Reduce oven temperature to 425. Keeping pizza on the pan, bake for 12 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 and top with remaining slivered basil leaves. Let cool for 5 minutes before slicing.