Jenny Flake

Gilber, AZ

Creative Creations

CRISPY PROSCIUTTO ALFREDO PIZZA



Yields 8 slices



1 Mama Mary’s 12 inch Gourmet Pizza Crust

2 tablespoons garlic infused olive oil, divided

1 tablespoon freshly grated Parmesan Cheese

¾ teaspoon Roasted Garlic Seasoning

1/2 cup finely diced red onion

1 1/2 cups Smoke Gouda Cheese, coarsely grated and divided

1 1/2 cups Fontina Cheese, coarsely grated and divided

2 large boneless skinless chicken breasts, cooked and shredded

1 cup chopped Proscuitto (crisped in skillet)

1 1/2 cups Alfredo Sauce

1 teaspoon Italian Seasoning

10 fresh basil leaves, stacked, rolled, thinly sliced and divided

1/4 cup oil packed sun-dried tomatoes, drained and chopped



Preheat oven to 450 F.



Line a vented pizza pan or large baking sheet with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place pizza crust on parchment-lined pan. Brush the rim of the crust with 1 tablespoon olive oil.

Sprinkle Parmesan Cheese over the rim of the crust.



Brush the remaining oil over the crust and sprinkle with Roasted Garlic Seasoning, top with diced red onion, ¾ cup Gouda Cheese and ¾ cup Fontina Cheese, shredded chicken, and crisped Proscuitto.



In a medium mixing bowl combine the Alfredo Sauce, Italian Seasoning, 5 slivered basil leaves, and the sun dried tomatoes. Spread sauce evenly over pizza, top with remaining cheeses.



Reduce oven temperature to 425 F. Keeping pizza on the pan, bake for 12 minutes. To crisp the crust, remove from the parchment-lined pan and place directly on the oven rack for 3 additional minutes. Remove from the oven and top with remaining slivered

basil leaves.



Let cool for 5 minutes before slicing. Enjoy!