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Nutrition Facts

Serving Size 1 (325g)

Recipe makes 4 servings

The following items or measurements are not included below:

alfredo sauce

Calories 548
Calories from Fat 183 (33%)
Amount Per Serving %DV
Total Fat 20.3g 31%
Saturated Fat 8.5g 42%
Monounsaturated Fat 8.7g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 63mg 21%
Sodium 949mg 39%
Potassium 663mg 18%
Total Carbohydrate 59.0g 19%
Dietary Fiber 6.2g 24%
Sugars 2.9g
Protein 33.4g 66%

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KitchenExpeditions® Special-TeaMmmm Pizza!!

Recipe #175879 | 45 min | 27 min prep | add private note
Deb's Recipes

By: Deb's Recipes
Jul 3, 2006

Creamy garlic-alfredo sauce topped with spinach, grilled chicken, artichoke hearts, and sundried tomatoes, this scrumptious pizza was specially developed in honor of team KitchenExpeditions® and Zaar World Tour II. The recipe yields a 13" pizza or 8 generous slices and can be made vegetarian by simply omitting the grilled chicken. Enjoy!

SERVES 4 (change servings and units)

Ingredients

Pizza Crust

Pizza Sauce

Pizza Toppings

Directions

  1. 1
    Combine warm water, yeast, and honey; let sit 5 minutes to dissolve and activate yeast.
  2. 2
    Stir together yeast mixture, water, olive oil, salt, and 1 cup flour; gradually add remaining flour, stirring, until dough comes together; knead (a KitchenAid stand mixer works well) for 10 minutes until soft, smooth, and elastic.
  3. 3
    Turn dough into an oiled bowl; cover and allow to rise at room temperature for about 45 minutes or until doubled.
  4. 4
    Preheat oven to 450° (you may optionally preheat your pizza stone for a crispier crust) and sprinkle pizza stone lightly with cornmeal; set pizza stone aside.
  5. 5
    Punch down dough; turn dough onto a lightly floured surface; press dough out thinly into a circular shape; lift and transfer dough onto prepared pizza stone; press dough outward until it covers the pizza stone; using your fingers form a ridge around the outer edge.
  6. 6
    Parbake pizza crust for 3-4 minutes.
  7. 7
    Meanwhile, combine ricotta and mozzarella cheeses, alfredo sauce, garlic, salt and pepper; stir to blend well.
  8. 8
    Remove parbaked pizza crust from oven and pat down any overly-puffed-up spots using with the palm of your hand or a clean kitchen towel; spread sauce evenly over surface of pizza crust.
  9. 9
    Top pizza first with spinach, then with chicken, then with artichokes and sundried tomatoes, and finally with an even sprinkling of parmesan cheese.
  10. 10
    Return pizza to oven and bake and additional 15-18 minutes until crust is golden-brown and cheese is melted and just beginning to brown; remove pizza from oven and let stand a couple minutes before slicing ~ Enjoy!
  11. 11
    NOTE: Please don't hesitate to use a Boboli or other prepared pizza crust if you're short on time!

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Featured Reviews for This Recipe

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From: ceruleanseven

On Jan 10, 2009

This pizza was phenomenal! 5 stars is not NEARLY enough. I made this for a girl's night in. The only change I made was to use a prepared pizza crust. Honestly, I don't think I could have found a tastier pizza in any restaurant. I can't wait to make it again!!!

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    From: LUv 2 BaKE

    On Dec 16, 2006

    Oh Yum!! I can't believe I waited so long to make my own team's pizza! I made the vegetarian version omitting the chicken so therefore added a bit more artichokes. I used a low fat homemade alfredo sauce. I love the flavour mixture of the white sauce, garlic, sundried tomatoes and artichokes! Thanks so much for creating an outstanding pizza Debbie!

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    From: Pot Scrubber

    On Jul 15, 2006

    Yum! Well done. We made this for Dugan's Pizza Poker Party Manfest. AN Alfredo Pizza! Very clever. I used baby spinach leaves but otherwise made as directed.

    0 people found this review helpful

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    From: Susie D

    On Jul 11, 2006

    This was a wonderful pizza and one I will make again. I enjoyed the alfredo sauce and toppings selected. Terrific job by your team!

    1 person found this review helpful

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  • Read all 9 reviews

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