Chicken Alfredo Pizza

Jason over at Ancient Fire Wines had a pizza contest several months ago.  We were to use a Boboli crust and make a pizza on the grill.  That was my first introduction to Boboli crusts.  They're not like homemade but I'll tell you what, they're great for a last minute pizza.  With the kids coming here this weekend, I wanted something easy for lunch.  Pizza and salad it was.  They love my chicken caesar lasagna, so I thought I'd try putting that onto a pizza. The inspiration was actually a spinach pizza recipe posted by my friend, MomChef.

The chicken caesar lasagna recipe calls for frozen chopped spinach.  The boxes in the freezer wound up being broccoli.  Fine substitution especially since David and Kara had the lasagna last night... 

What did we think?  We'll make this again.  There was one teeny, tiny piece left.  I was amazed.  Especially since the 15 bean soup wound up being ready at the same time so everyone had pizza, a bowl of soup and some Eastwood Salad.  The question is, are they going to be ready for dinner???

Chicken Alfredo Pizza

Ingredients:
large Boboli pizza crust
alfredo sauce
1 package frozen chopped broccoli, thawed and drained
1 large chicken breast, poached and chopped
1 jar roasted red bell peppers, drained and chopped
shredded Italian cheese

Directions:
Schmear alfredo sauce on the crust.

Sprinkle the broccoli on the alfredo sauce.

Then, sprinkle the red bell peppers on.

Follow with the chopped chicken.

Finish with the shredded Italian cheese

Bake at 400 for 20-25 minutes or until hot.