Pizza Overload

donna morales


This recipe came from me wanting to try something different from the red gravy pizza I always made in the past. With some input and creativity I came up with this one. It was a super big hit. Oh so flavorful.

pinch tips: How to Mince Garlic


tube pizza crust from refrigerator section in store
2 large
skinless, boneless chicken breasts
1/2 medium
red onion, sliced
red pepper, cut into rings
green pepper, cut into rings
8 oz
italian cheese blend, shredded cheese
1 small
package, real bacon bits
12 oz
jar of alfredo sauce
6 oz
jar of artichoke and spinach dip
1 small
jar of sliced mushrooms
2 Tbsp
sour cream
to taste, tony chachere, garlic powder, salt, pepper
couple of handfuls of grated parmesan, reggiano, cheese blend.
little olive oil
1 small
jar marinated artichoke hearts

Directions Step-By-Step

Take chicken breasts and rub with olive oil. Season with tony's seasoning, salt, pepper and garlic powder, both sides. Place in grill pan medium heat. Cook completely, turning once. Let chicken cool completely then cut into thin pieces.
In a pan pour alfredo sauce, spinach and artichoke dip and sour cream and heat through on low fire. Add a couple of handfuls of parm and reggiano cheese blend. Sprinkle tony's seasoning and mix well.
Roll out tube pizza crust into pan, and spread out till touching all sides. Lightly brush crust with olive oil. Bake in preheated 350ยบ oven for 5 minutes. Remove from oven.
Spread as much of the sauce as you wish on pizza crust. Begin layering red and green bell peppers, red onion, mushrooms, artichoke hearts, bacon bits and grilled chicken.
Top with shredded Italian cheese blend. Place back in oven and bake for 12 to 15 minutes or until cheese is melted and browned. Let cool for 10 minutes. Enjoy

About this Recipe