My family loves a good pizza. While each has their favorite
combination, no medley of pizza is ever turned away! Research confirms that my
family is not of an elite pizza group but rather in line with the pizza commonality.
A fan of homemade dough and Italian sauces, you can believe my family has
experienced countless varieties of pizza. The chance to sample Classico’s new Light
Asiago Romano Alfredo sauce also presented a new pizza combination opportunity.
Pizza Fun Facts
Americans eat approximately 100 acres of pizza a day or
about 350 slices per second.
There are approximately 61,269 pizzerias in the United States.
Ninety four percent of Americans eat pizza regularly.
Kids ages 3 to 11 prefer pizza over all other food groups
for lunch and dinner.
Women are twice as likely as men to order vegetables on
their pizza.
Fun Facts via
Pizza.com
Alfredo Veggie Pan Pizza
1 large pizza dough, homemade or store bought
dough on pan, push dough outward to edges, filling the pan. Using fingertips
make dimples in the dough. Allow the dough to rest while preparing the veggies.
Lightly coat the dough with Alfredo sauce, leaving 1/2”
border free from sauce. Be sure sauce fills all dimples in the dough. I used
about 1 cup, half the jar of sauce. Top with your favorite veggies, and then with
mozzarella cheese. Sprinkle with Italian seasoning and bake for 15- 18 minutes.
The pizza was well received by my family. With all that
white gooey goodness, perhaps the kids may not question what’s underneath…
perfect for those veggie hater types too. Even the hubby aka The Carnivore
enjoyed it and it was gone in one sitting. The sauce was simply delish on this
pizza. The pizza reminded me of a classic white pizza we served back home less
the ricotta cheese. One might fail to notice the ricotta absence as the Alfredo
sauce was certainly creamy and flavorful enough to make up for it.
Classico sauces are wonderfully flavored and great when time
is short or the crowd is large. I have used their Alfredo sauces, pesto basil,
and classic red sauces for years. They provide a wonderful base for creative
and quick Italian dishes. My personal favorite is to use the Classico red sauce with
black olives in place of tomato sauce when preparing spaghetti sauce for a
large spaghetti and meatball dinner. The pesto basil sauce is great for a clams
and linguine dish and as an appetizer spread over crusty bread slices, topped
with tomatoes and/or olives.
Thanks to the Foodbuzz Tastemaker Program and Classico for providing
the sauce, our pizza was fabulous!
Are you hungry? ♥
