1 batch prepared pizza dough (store-bought or homemade)
1/2 Tbl. olive oil
1 batch Tomato Alfredo Sauce (recipe below)
2 boneless chicken breasts
1 packet Garlic Herb & Wine Marinade
1/2 c. chopped fresh spinach, opt.
4-5 slices bacon, cooked and crumbled
1 c. Italian Cheese blend
1 c. milk
3 oz. cream cheese
1 Tbl. all-purpose flour
1/2 tsp. kosher salt (or 1/4 tsp. table salt)
1/2 Tbl. bacon grease or unsalted butter
1 tsp. minced garlic
1 tsp. Italian seasoning
1/2 (8 oz.) can tomato sauce
3/4 c. grated Parmesan cheese
For the Tomato Alfredo Sauce: Add milk, cream cheese, flour and salt to a blender and blend until smooth. Heat 1/2 Tablespoon bacon grease or unsalted butter in a large skillet over medium heat. Add the minced garlic and saute for 30 seconds. Add the sauce mixture and whisk occasionally until thickened and creamy; about 5-10 minutes. Stir in the Italian seasoning and tomato sauce and stir until combined. Last, stir in the Parmesan cheese until melted. Remove from heat.
If using a pizza stone (This is what I do): Place pizza stone in oven and preheat to 500 degrees. Place rolled-out pizza dough on a pizza peel that has been coated with a little cornmeal to prevent dough from sticking. Brush 1/2 Tablespoon olive oil over the dough. Top with alfredo sauce (as much as you like, reserving extra for dipping), leaving a 1/2-inch border around the edge. Top with spinach, sliced chicken, bacon and cheese; slide pizza onto preheated pizza stone. Reduce oven temperature to 425 degrees and bake for 10-12 minutes or until crust is lightly browned and crisp and cheese is melted.
Jenn's Notes: This makes a lot of sauce. I like to dip my pizza or breadsticks in the extra.