EFFORTLESS ALFREDO PIZZA RECIPE: HOW TO MAKE IT
Here's a lighter, scrumptious twist for pizza night. It makes good use of convenience items and keeps everyone's taste buds happy with help from nutty-flavored fontina cheese and crushed red pepper flakes. —Brittney House, Lockport, Illinois
Provided by Taste of Home
Categories Dinner
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 6 slices.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. In a large bowl, mix the first 5 ingredients until blended., Place crust on an ungreased 12-in. pizza pan; rub with cut sides of garlic. Discard garlic. Spread Alfredo sauce over crust. Top with spinach mixture, cheese and pepper flakes. Bake until crust is lightly browned, 8-12 minutes.
Nutrition Facts : Calories 302 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 756mg sodium, CarbohydrateContent 33g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 20g protein. Diabetic Exchanges 2 starch
PIZZA HUT PAN PIZZA COPYCAT RECIPE | TOP SECRET RECIPES
The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it. Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
Provided by Todd Wilbur
Total Time 2 hours 10 minutes0S
Prep Time 1 hours 5 minutes0S
Cook Time 1 hours 5 minutes0S
Number Of Ingredients 24
Nutrition Facts : Calories 390 calories
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