I decided that I really liked the Pizza Angelo at Buca Di Beppo and thought that I could reproduce it at home for cheap. It may not be perfect, but it's really good and easy. But don't take my word for it...
Ingredients:
2 Boneless Skinless Chicken Breasts, cubed and cooked
2 Boxes Jiffy Pizza Crust Mix
1 Jar Ragu Alfredo Sauce
1 Can Whole Corn, drained
2-8 oz. bags Italian Cheese
Lays Potato Chips
*Mushrooms (totally optional, sick!)
Prepare crust as instructed on box. Spread in a greased cookie sheet. (18 x 13)Pre-bake for 3 minutes. In medium bowl, combine chicken, alfredo, and corn; stir together. Spread mixture onto pre-baked crust. Sprinkle cheese ("Italian" cheese is a bag mixture of Mozzarella, Provolone, Parmesan, Romano, Fontina, and Asiago and cheeses.) over mixture. Sprinkle a few potato chips over pizza. Bake at 425 for 18 minutes or until golden on top. Enjoy!
If you do like mushrooms, add as many as you desire to the alfredo mixture prior to spreading it onto the crust.
Pretty kid-friendly... Ethan said, "Yum... this is deee-liscious!". Those who know my son know that he only says this about Krispy Kreme doughnuts.
