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Black-and-Blue Pizzas Recipe
Black-and-Blue Pizzas Recipe photo by Taste of Home

Black-and-Blue Pizzas Recipe

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“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
TOTAL TIME: Prep: 40 min. Bake: 15 min.
MAKES:24 servings
TOTAL TIME: Prep: 40 min. Bake: 15 min.
MAKES: 24 servings


  • 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

Nutritional 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.


  1. Roll dough into two 16x10-in. rectangles; transfer to ungreased baking sheets and build up edges slightly.
  2. 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 in the drippings until no longer pink. Add shallots and garlic; cook 1 minute longer. Set aside.
  3. 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.
  4. Bake at 450° for 14-18 minutes or until bubbly and cheese is melted. Yield: 2 pizzas (12 pieces each).
Originally published as Black-and-Blue Pizzas in Taste of Home December/January 2011, p35

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed May. 11, 2012

"This is a recipe to wow your guests with. The first bite is pure heaven, and you won't want to stop! Loaded with flavor and lots of creamy cheese, best recipe EVER!"

Reviewed Mar. 27, 2011

"Very tasty! We went a little light on the blue cheese as we didn't want that to over power the pizza. Very worth buying all the ingredients! Will be making this again."

Reviewed Feb. 17, 2011

"I just made this pizza for dinner and it was great! I made it a little differently than the original recipe. I grilled chicken breast with garlic salt instead of using the blackening seasoning. I also used mozzarella cheese instead of blue cheese. I am not a fan of sun dried tomatoes which saved me almost $10.00 at the grocery store. Even with these substitutions, the pizza came out great! I brushed the crust with some butter before baking which made it crunchy and added a good flavor. One reviewer said that the meal was a little expensive. If you make these small editions, the pizza will still come out great and save you some money in the end."

Reviewed Jan. 30, 2011

"I loved this pizza! It was a bit pricey but quality ingredients. The blackened chicken is what triggered my interest for this recipe. I've never tasted blue cheese so i decided to take a chance. I will defientely try this pizza again!"

Reviewed Jan. 2, 2011

"I loved this recipe..completely surprised my boyfriend because it turned out so well. He can't eat tomatoes so using Alfredo sauce was his favorite part of this pizza...would definitely make this recipe again :)"

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