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Black-and-Blue Pizzas Recipe

Black-and-Blue Pizzas Recipe

“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. YIELD:24 servings

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

  • 1. Roll dough into two 16-in. x 10-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).

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.

Wine Pairings

Full-Bodied White Wine

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