My kids always opt for the traditional red sauce and plain cheese pizza, but this particular evening, I wanted to shake things up a bit and use Alfredo sauce! I typically only think of the “white sauce” when I need an easy dinner and end up throwing it in with some cooked pasta, along with artichokes and mushrooms.But not this time! Go me!
Makes one 14″ round pizzaCrust:
I used THIS recipe, which is my go-to pizza dough recipe
Cornmeal for sprinkling the stone so the dough doesn’t stickSauce:
Your favorite Alfredo sauce variety. I used Classico Roasted Red Pepper (1/2 jar or about 7.5 oz).
Sliced black olives (about 4 oz.)
8 oz. fresh mushrooms, sauteed (I used Monterey)
Feta Cheese (about 3 oz.)
Shredded mozzarella or Monterey Jack cheese (2 heaping cups)
9.5 oz. Italian sausage, cooked and crumbled
Place pizza stone in oven and preheat the oven to 400 degrees Fahrenheit. Cook and crumble Italian sausage in a skillet over stovetop. Remove sausage from pan with a slated spoon, drain most of the grease, but leave just enough to saute mushrooms. Slice mushrooms and saute them in remaining sausage grease until soft.
Preheat oven to 400 degrees Fahrenheit. Prepare crust according to recipe directions. Roll out onto well-floured surface, in a circle that’s slightly larger than the pizza stone (leave just enough to fold the edges over). Remove stone from oven, sprinkle with cornmeal, and carefully transfer the dough to it. Spread Alfredo sauce over. Sprinkle with mozzarella, olives, mushrooms, Italian sausage and Feta cheese. Bake for 9 minutes, then while wearing an oven mitt, turn the stone and let bake for another 9-11 minutes, so crust will cook evenly. Remove from oven when outer crust is golden brown.
Oooh la la! I baked it on my pizza stone, because I just love how it cooks my pizzas to absolute perfection! And, they always end up looking so professional, even though an expert I am not. 🙂 I was wishing I knew how to hand toss the crust because there was a little trouble when I transferred the rolled dough from the counter to the stone. No worries, though. It was easily fixable and did not affect the taste in the least. :)Seriously, though…why pay a premium price for yummy restaurant pizza when you can create an even more incredible one from the comfort of your own kitchen? I’ll think twice before ordering out again now that I’ve had the pleasure of partaking of this phenomenal homemade variety.