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Black-and-Blue Pizzas

“Gooey with cheese and loaded with flavorful toppings, these pizzas are rich and filling. Add a mixed green salad to make the meal complete.” —Michelle Huelskamp, Marion, North Carolina

24 ServingsPrep: 40 min. Bake: 15 min.

Ingredients

2 loaves (1 pound each) frozen bread dough, thawed
8 bacon strips, chopped
1 pound boneless skinless chicken breasts, cut into strips
5 teaspoons blackened seasoning
3 shallots, finely chopped
2 garlic cloves, minced
1 jar (15 ounces) Alfredo sauce
2-1/2 cups sliced fresh shiitake mushrooms
1 can (3.8 ounces) sliced ripe olives, drained
1/2 cup finely chopped sun-dried tomatoes (not packed in oil)
1-1/4 cups (5 ounces) crumbled blue cheese
3 tablespoons minced fresh basil or 3 teaspoons dried basil
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
12 slices provolone cheese
3 ounces Parmesan cheese, shaved into strips or 3/4 cup grated Parmesan cheese

Directions

Roll dough into two 16-in. x 10-in. rectangles; transfer to ungreased
baking sheets and build up edges slightly.
In a large skillet, cook bacon over medium heat until crisp. Remove
to paper towels with a slotted spoon; drain, reserving 2 tablespoons
drippings. Sprinkle chicken with blackened seasoning; cook chicken

2 of 2

Black-and-Blue Pizzas (continued)

Directions (continued)

in the drippings until no longer pink. Add shallots and garlic; cook
1 minute longer. Set aside.
Spread sauce over crusts; top with chicken mixture, bacon, mushrooms,
olives and tomatoes. Sprinkle with blue cheese, basil and thyme; top
with provolone and Parmesan cheeses.
Bake at 450° for 14-18 minutes or until bubbly and cheese is
melted. Yield: 2 pizzas (12 pieces each).

Nutrition Facts: 1 piece equals 263 calories, 12 g fat (6 g saturated fat), 35 mg cholesterol, 657 mg sodium, 22 g carbohydrate, 2 g fiber, 15 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.