Morganne’s Chicken Alfredo Pizza

1 Tuscan Six Grain Rustic Crust
1/3 cup your favorite Alfredo sauce
4 oz (one large boneless, skinless breast) lightly marinated rosemary chicken, cooked and sliced
1/2 cup seasoned croutons, crushed
1/2 cup shredded whole milk mozzarella
3 tbsp Parmesan cheese, freshly grated if possible
2 tbsp fresh flat leaf Italian parsley, chopped
1 tbsp high-quality olive oil

Preheat oven to 450°. Spread Alfredo sauce on Rustic Crust. Scatter chicken evenly. Layer with croutons, mozzarella. Sprinkle Parmesan on top. Drizzle with olive oil. Reduce heat to 425° and bake for 8-10 minutes. Sprinkle parsley on top before serving

1 Cheesy Herb Rustic Crust
1/4 cup your favorite basil pinenut pesto sauce
1 tbsp butter, softened
1/2 cup shredded whole milk mozzarella
5-6 leaves fresh basil, chopped into fine strips

Preheat oven to 450°. Mix pesto sauce and butter and spread evenly on Rustic Crust. Top with mozzarella. Sprinkle basil on top. Reduce heat to 425° and bake for 8-10 minutes.

1 Italian Herb Rustic Crust
2 cups fresh, washed arugula
1 oz Parmesan cheese, freshly grated if possible
2 tbsp high-quality olive oil

Preheat oven to 450° Top with arugula and cheese. Reduce temperature to 425° and bake for 8-10 minutes. Drizzle with olive oil before serving.

1 Ultimate Whole Grain Rustic Crust
1 cup your favorite tomato sauce
1 package baby spinach
1 garlic clove, finely minced
1 tbsp high-quality olive oil
1/4 cup roasted red peppers cut into strips
1 cup reduced fat mozzarella cheese

Preheat oven to 450°.
Heat the olive oil in a pan and sauté the spinach with the minced garlic and a spoonful or two of water, until wilted.
Spoon the tomato sauce over the crust and add the other toppings, starting with the spinach and finishing with the cheese. Reduce heat to 425° and bake for 8-10 minutes.

1 Italian Herb Rustic Crust
1 1/2 lbs fresh asparagus
8 oz your favorite fresh mushrooms, sliced
1/3 cup chopped shallots
2 garlic cloves, minced
1/2 cup shredded whole milk mozzarella cheese
1 tbsp high-quality olive oil
1 tsp your favorite balsamic vinegar

Preheat oven to 450°. Trim the asparagus and blanch for 3 minutes in boiling water in a shallow pan.
Pat dry with paper towels and place in a pinwheel fashion around pizza crust with the stems meeting in the center. Sprinkle with a little salt and pepper and add the mozzarella cheese. Sauté shallots and garlic in a small amount of olive oil for 3 to 4 minutes, add the sliced mushrooms and sauté for an additional 2 minutes. Add balsamic and stir; remove from heat. Spoon sautéed mixture on top of cheese. Reduce temperature to 425° and bake for 8-10 minutes.

1 Italian Herb Rustic Crust
2 tbsp extra virgin olive oil
4 oz baby spinach
6 oz feta cheese, crumbled
8 sun dried tomato pieces, sliced
1 clove garlic, roasted

Preheat oven to 450°. Prepare roasted garlic by peeling, coating with olive oil, and baking covered for 20 minutes at 450°. Remove garlic from oven and reduce oven temperature to 425°. Brush the crust with olive oil and top with spinach, garlic, sun dried tomatoes and feta cheese. Bake at 425° for 8 to 10 minutes.

1 Italian Herb Rustic Crust
4 oz soft goat cheese
2 fresh Roma tomatoes, thinly sliced
1 large green bell pepper, sliced
1/2 cup Calamata olives, pitted and chopped
1/2 cup sun dried tomatoes, chopped

Preheat oven to 450°. Spread crust with goat cheese and top with tomatoes, peppers, olives and sun dried tomatoes. Bake at 425° for 8 to 10 minutes.

1 Classic Sourdough Rustic Crust
Thai Sauce (see suggested recipe below)
1 cup bean sprouts
1/2 cup Monterey jack cheese, shredded
1/2 pound small Maine shrimp
Bunch fresh scallions, white and some green parts, chopped
Crushed red chiles, to taste
Thai Sauce (suggested recipe)
2 tbsp water
2 tsp low sodium soy sauce
2 tsp cider vinegar
2 tsp honey
2/3 cup smooth peanut butter
2 tbsp rice vinegar
1 tsp sesame oil

Preheat oven to 450°. Prepare Thai sauce: Combine water, soy sauce, cider vinegar and honey. Add peanut butter, rice vinegar and sesame oil. Mix well. Spread sauce over pizza crust. Scatter pizza with bean sprouts, cheese, shrimp and scallions. Reduce heat to 425° and bake for 8 to 10 minutes. Serve with crushed red chiles sprinkled on top.

1 Ultimate Whole Grain Rustic Crust
1 tbsp high-quality olive oil
3/4 cup chopped fresh dill (for sauce)
4 oz fresh goat cheese, crumbled
1/2 red onion, chopped
6 oz smoked salmon, sliced
1/4 capers

Preheat the oven to 450°. Brush crust lightly with olive oil. Sprinkle with 1/2 cup dill and goat cheese. Top with red onion.
Reduce heat to 425° and bake for 8 to 10 minutes. Cool for two to three minutes. Sprinkle with salmon, capers, remaining dill and serve .

1 Italian Herb Rustic Crust
1 tbsp high-quality olive oil
2 cloves garlic, minced
12 jumbo shrimp
1 cup fresh white mushrooms
2 tbsp dry white wine (such as Pinot Grigio or Sauvignon Blanc)
2 cups baby spinach
1 tbsp butter
1 cup shredded whole milk mozzarella

Preheat oven to 450°. Sauté garlic, shrimp, mushrooms, wine and spinach in olive oil. Add butter and simmer. Arrange sautéed ingredients on crust and sprinkle with mozzarella. Reduce heat to 425° and bake for 8-10 minutes

1 Italian Herb Rustic Crust
1 cup tomato sauce
1/3 lb sliced Prosciutto
1/4 lb Asiago cheese, grated
1 tbsp oregano
freshly ground black pepper to taste
1 clove garlic, minced
1 cup shredded whole milk mozzarella
5 to 6 leaves fresh basil, chopped

Preheat oven to 450°. Spread tomato sauce over the pizza evenly. Top with prosciutto and Asiago cheese. Sprinkle with oregano, pepper and garlic to taste. Add mozzarella. Reduce heat to 425° and bake 8 to 10 minutes. Sprinkle with fresh chopped basil and serve.

1 Tuscan Six Grain Rustic Crust
1/2 cup feta cheese, crumbled
1/4 your favorite basil pinenut pesto
8 oz grape tomatoes, halved

Preheat oven to 450°F. Spread pesto evenly over pizza crust. Sprinkle feta on top and add tomatoes. Reduce heat to 425° and bake 8 to 10 minutes.

1 Classic Sourdough Rustic Crust
1 tbsp high-quality olive oil
1/4 cup melted butter
1/4 cup your favorite hot sauce
2 cups diced cooked chicken
1/2 cup chopped celery
4 oz crumbled blue cheese

Preheat oven to 450°. Lightly brush crust with olive oil. In a medium bowl, combine butter and hot sauce. Add chicken and celery; toss to coat. Spread on crust and sprinkle with blue cheese. Reduce heat to 425° and bake for 8-10 minutes.

1 Classic Sourdough Rustic Crust
1/2 cup your favorite salsa
1/4 cup ground beef, browned
1/4 cup chopped tomatoes
2 tbsp chopped scallions
2 tbsp sliced jalapeños
2 tbsp sliced black olives
1 cup grated cheddar or jack cheese

Preheat oven to 450°. Spread salsa evenly to within one inch of edge of crust. Drop spoonfuls of beef over salsa. Sprinkle evenly with tomatoes, scallions, jalapeños and olives. Top with cheese. Reduce heat to 425° and bake 8-10 minutes.

1 Classic Sourdough Rustic Crust
2 tbsp high-quality olive oil
2 chicken breasts (boneless, skinless) cut into strips
1 tsp chili powder
1 tsp garlic powder
1 yellow onion, medium diced
1 green pepper, medium diced
1 cup your favorite barbecue sauce
1 cup sharp cheddar cheese, shredded
fresh guacamole
sour cream
Pico de gallo

Preheat oven to 450°. Season chicken breasts with salt and black pepper. Heat oil in large skillet over medium-high heat until hot. Add chicken; sauté, stirring 5 minutes or until lightly browned. Stir in chili powder and garlic powder.
Add onions and bell pepper; cook and stir an additional minute or until vegetables are tender. Arrange the combined chicken topping evenly over the crust. Drizzle the barbecue sauce over chicken, then sprinkle with the cheddar. Reduce heat to 425° and bake for 8-10 minutes. Serve with individually portioned sides of guacamole, sour cream and/or Pico de gallo.

1 Italian Herb Rustic Crust
1 1/2 cups of basil pinenut pesto sauce
4 oz boneless skinless marinated chicken breast, grilled and sliced
1/4 lb chorizo sausage, browned in 1 tbsp olive oil and 1 clove minced garlic
4 oz prepared roasted red peppers, drained and sliced into 1/4″ strips
2 cups soft goat cheese

Preheat oven to 450°. Spread the basil pesto sauce evenly over the crust. Distribute the toppings, in the order of the above, (cheese last), on top of the sauce. Reduce heat to 425° and bake for 8-10 minutes.

1 Italian Herb Rustic Crust
2 cups shredded Manouri cheese (or a similar soft, mild cheese)
1/2 cup shredded whole milk mozzarella
2-3 Roma tomatoes, thinly sliced
1/2 cup sliced white mushrooms
1/2 cup broccoli flowerets, chopped
1/2 cup onion, sliced
2-3 Greek peppers
4 oz Calamata olives, pitted and whole
5 to 6 leaves fresh basil, thinly sliced
2 cloves garlic, minced
sea salt
black pepper
1 lemon

Preheat oven to 450°. Start with layers of the cheeses, then arrange vegetables, and finally, sprinkle seasonings; basil, garlic, salt, pepper and olive oil over all. Before baking the pizza, drizzle with olive oil. Reduce heat to 425° and bake for 8-10 minutes. After the pizza is baked, squeeze the juice of a fresh lemon over it.

1 Classic Sourdough Rustic Crust
1/2 cup your favorite Alfredo sauce
6 oz oven or grilled chicken pieces
1 cup shredded whole milk mozzarella
1/4 cup Parmesan cheese, freshly grated if possible
1/4 cup chopped green onions
1/4 cup pineapple chunks
1/4 cup crumbled bacon

Preheat oven to 450°. Spread pizza crust with Alfredo sauce to within one inch of edge of crust. Top with chicken, onions, pineapple and bacon. Sprinkle with cheese. Reduce heat to 425° and bake for 8 to 10 minutes