Category: 1. Best Pizza’s

INGREDIENTS:

• 8 bacon slices, cut into 1 1/2 inch pieces
• 1 1/2 tablespoons cornmeal
• 1 (13.8-ounce can) refrigerated classic pizza crust
• 1 1/2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 (8-ounce) package Mozzarella Cheese, thinly sliced
• 3 green onions, thinly sliced
• 3 large eggs
• Kosher salt and freshly ground black pepper
• 2 tablespoons chopped fresh parsley leaves
• 1/4 teaspoon crushed red pepper flakes

DIRECTIONS:

1. Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
2. Heat a large skillet over medium high heat. Add bacon and cook until just golden but not yet crispy, about 3-4 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
3. Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan.
4. Brush dough with olive oil and garlic. Top with mozzarella, bacon and green onions, leaving 3 (3-inch rounds) for the eggs.
5. Place into oven and bake until the edges begin to brown, about 10-12 minutes.
6. Remove from oven. Add eggs, gently cracking the eggs throughout and keeping the yolk intact.
7. Place into oven and bake until the egg whites have set and crust is golden brown, an additional 8-10 minutes.
8. Serve immediately, garnished with parsley and red pepper flakes, if desired.

Ingredients:

• 1 cup chopped cooked chicken
• ½ cup barbeque sauce, divided
• 1 (13.8 ounce) package refrigerated pizza dough
• 2 tablespoons olive oil, or as needed
• 1 cup shredded Colby-Monterey Jack cheese
• 1 cup diced tomatoes, or to taste

Directions:

1. Step 1 Preheat grill for medium heat and lightly oil the grate.
2. Step 2 Mix chicken and 2 tablespoons barbeque sauce together in a bowl until evenly coated.
3. Step 3 Roll dough onto a work surface and cut in half to form 2 rectangles. Brush the top of each rectangle with olive oil.
4. Step 4 Place dough, oil-side down, onto the grill; cook until bottom of dough is browned and top is bubbling up, about 5 minutes. Brush the tops of each dough with oil and flip.
5. Step 5 Spread the remaining barbeque sauce over each crust; top with chicken, Colby-Monterey Jack cheese, and tomatoes.
6. Step 6 Close the lid of the grill and cook pizza until cheese is melted, 2 to 3 minutes. Remove pizza from grill and cool before slicing, 2 to 3 minutes.

Ingredients:

Alfredo Sauce

• 2 Tbsp butter
• 1 1/2 tsp minced garlic (1 large clove)
• 1 Tbsp flour, plus more for dusting
• 2/3 cup heavy cream
• 2/3 cup whole milk
• 1 cup (2 oz) finely shredded Parmesan cheese
• Salt and freshly ground black pepper

Crust and Toppings

• 1 lb. pizza dough, homemade or store-bought
• 1 1/2 cups chopped rotisserie chicken or grilled chicken
• 1 cup shredded Mozzarella cheese (4 oz)
• 5 slices bacon, cooked and chopped
• 1 Tbsp olive oil
• 1 1/2 Tbsp chopped parsley or green onions

Instructions:

1. Preheat oven to 450 degrees. Place a pizza stone in center of oven to heat while preparing toppings for pizza (for at least 30 minutes).
2. To make alfredo sauce: Melt butter in a medium saucepan set over medium-low heat. Cook flour 30 seconds then add garlic and cook about 30 – 60 seconds longer just until mixture is lightly toasted and fragrant.
3. While whisking slowly pour in heavy cream and milk. Cook mixture, stirring constantly, until thickened. Remove from heat, stir in Parmesan cheese, then season with salt and pepper to taste. Cover to keep warm.
4. To assemble pizza: On a floured sheet of parchment paper flatten, stretch and shape pizza dough into a 13-inch round, while creating a thicker outer crust. For a fluffier crust let it rest 10 minutes.
5. Pour half of the white sauce over dough round, then use the back of a spoon to spread into an even layer coming within about 1-inch of the edge. Sprinkle shredded chicken over sauce layer, then pour remaining sauce evenly over chicken.
6. Sprinkle top evenly with Mozzarella cheese then sprinkle with chopped bacon. Brush outer crust with olive oil.
7. Transfer to pizza stone (I use this pizza peel) in preheated oven and bake about 12 – 14 minutes until crust is nicely golden. Remove from oven, sprinkle over parsley, cut with a pizza cutter into slices and serve warm.