If you're searching for something to make this Friday evening - this is it!
SO yummy and so easy - you can make it either with a gfree crust or a wheat crust.
Here's what you'll need:
Crust Mix (I used Bob's Red Mill Gluten Free Mix - it is amazing.)
Applewood Smoked Bacon
1 Jar of Bertolli Rosa Alfredo Sauce (have you tasted this stuff?! mmmm.....)
Fresh Basil (once you pull it out of the oven)
Prep: Preheat the oven to the temp specified on the crust mix (ours was 425). Mix up the crust. While it is rising, cook the bacon either on the stove or in the oven. Pull the rotisserie chicken off the bone and place it in a bowl. When the crust has risen, roll/pat it out on your pans. The gfree one has to be baked for 7 minutes before you put the toppings on.
Toppings: Pour some of the sauce out of the jar and spread it around with the back of a spoon. Layer all of your toppings on in the order of your preference.
We have a big debate around our house about how to top a pizza. I like the cheese to go on last. Ryan likes the cheese to go on first. Whatever. To each his own - it still tastes amazing.
Bake in the oven for around 12 minutes.
Remove from the oven, top with fresh basil, and enjoy a delicious, gourmet pizza!
Mmmmmm writing this really makes me want some...wonder how cold pizza tastes with coffee?
Happy weekend friends - if you're stuck in this horrible rain storm stay dry and safe!