Alfredo Pizza

If you have the same sick obsession with heavy whipping cream and alfredo sauce that I do then you’ll love this recipe.

Ingredients

2 or 3 Roma tomatoes

Pint heavy whipping cream

2 cloves garlic

1/4 stick of butter

Fresh basil leaves

1/4 cup grated parmesan cheese

large bag mozzarella cheese

1 jar marinated artichoke hearts-drained

1 small can sliced black olives

1/2 red onion-sliced

1 teaspoon salt

1 teaspoon pepper

2 ball pizza dough

Make sure your pizza dough as been out in a warm environment and has been given the time to rise (preheat oven to 425F).

Chop garlic gloves and put them in medium saucepan with butter and allow to sauté. Then add the pint of heavy whipping cream, and bring the burner to medium heat. Add the parmesan cheese, salt, and pepper. Reduce this mixture into a thick alfredo sauce. Keep and eye on it, and keep stirring, adjusting the temperature so it doesn’t boil over (nobody likes to clean up burnt alfredo sauce from the stove top). Once the sauce has reduced to an acceptable thickness remove from heat and set aside. 

Grease to pizza pans, or cookie sheets with ample amount of olive oil, and then sprinkle with cornmeal. Begin stretching out the pizza dough until it is one even thickness and covers your pan. Don’t get discouraged if it seems like it’s taking a long time. Stretching pizza dough is like training your husband, it takes time, and patience, and just when you think you got it they go right back to the way they were. 

After the dough has been stretched use a ladle to add a thin layer of alfredo sauce to the top of the pizza. Then top each pizza with the sliced roma tomatoes, red onion, artichokes, olives, basil leaves, and finally top if off with the mozzarella. Bake in your oven at 425 for approximate 20 minutes. When the top crust begins to brown use a spatula to lift pizza from pan and slide directly onto oven rack for a few minutes, this will crisp the underside of the pizza crust.

Enjoy!