Three Cheese Alfredo Veggie Pan Pizza


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
Cooking spray or olive oil
1 jar Classico Light Asiago Romano Alfredo Sauce
Mushrooms
Spinach
Red onions
Bell peppers
Banana Peppers
1 cup shredded mozzarella cheese
1/2 teaspoon Italian Seasoning

Preheat oven to 400 degrees F (245 degrees C). Gather all ingredients. When using frozen spinach, thaw and drain complete, pressing out all water. Spray a large pizza pan or jelly roll pan with nonstick cooking spray or brush with olive oil. Roll out dough on a lightly floured surface. Place 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? ♥ 
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