Это предварительный просмотр рецепта "Three Cheese Alfredo Veggie Pan Pizza".

Рецепт Three Cheese Alfredo Veggie Pan Pizza
by redkathy

My family loves a good pizza. While each has their favorite

combination, no medley of pizza is ever turned away! Research confirms that my

family is not of an elite pizza group but rather in line with the pizza commonality.

A fan of homemade dough and Italian sauces, you can believe my family has

experienced countless varieties of pizza. The chance to sample Classico’s new Light

Asiago Romano Alfredo sauce also presented a new pizza combination opportunity.

Pizza Fun Facts

Americans eat approximately 100 acres of pizza a day or

about 350 slices per second.

There are approximately 61,269 pizzerias in the United States.

Ninety four percent of Americans eat pizza regularly.

Kids ages 3 to 11 prefer pizza over all other food groups

for lunch and dinner.

Women are twice as likely as men to order vegetables on

their pizza.

Fun Facts via

Pizza.com

Alfredo Veggie Pan Pizza

1 large pizza dough, homemade or store bought

dough on pan, push dough outward to edges, filling the pan. Using fingertips

make dimples in the dough. Allow the dough to rest while preparing the veggies.

Lightly coat the dough with Alfredo sauce, leaving 1/2”

border free from sauce. Be sure sauce fills all dimples in the dough. I used

about 1 cup, half the jar of sauce. Top with your favorite veggies, and then with

mozzarella cheese. Sprinkle with Italian seasoning and bake for 15- 18 minutes.

The pizza was well received by my family. With all that

white gooey goodness, perhaps the kids may not question what’s underneath…

perfect for those veggie hater types too. Even the hubby aka The Carnivore

enjoyed it and it was gone in one sitting. The sauce was simply delish on this

pizza. The pizza reminded me of a classic white pizza we served back home less

the ricotta cheese. One might fail to notice the ricotta absence as the Alfredo

sauce was certainly creamy and flavorful enough to make up for it.

Classico sauces are wonderfully flavored and great when time

is short or the crowd is large. I have used their Alfredo sauces, pesto basil,

and classic red sauces for years. They provide a wonderful base for creative

and quick Italian dishes. My personal favorite is to use the Classico red sauce with

black olives in place of tomato sauce when preparing spaghetti sauce for a

large spaghetti and meatball dinner. The pesto basil sauce is great for a clams

and linguine dish and as an appetizer spread over crusty bread slices, topped

with tomatoes and/or olives.

Thanks to the Foodbuzz Tastemaker Program and Classico for providing

the sauce, our pizza was fabulous!

Are you hungry? ♥