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Chicken Alfredo Boboli

Source of Recipe


The Seattle Times






List of Ingredients



• 1/3 cup red onion, sliced paper-thin
  
• 2 (7-inch) Boboli Italian pizza crusts (an 8-ounce pkg.)
  
• 2/3 cup bottled Alfredo sauce, divided
  
• 2/3 cup finely slivered red bell pepper, divided
  
• 1 cup shredded roasted chicken meat, divided
  
• 1 cup shredded mixed Italian cheeses (combination of mozzarella and Parmesan), divided
  
• 1/2 tsp dried basil, divided
  






Instructions



1. Preheat oven to 425 degrees (F). Put onions into a bowl of cold water and set aside 10 minutes. Drain and press excess moisture out with a paper towel.
   
   
2. Place crusts on a baking sheet. Spread each crust with 1/3 cup bottled Alfredo sauce. Divide the onions between the crusts and top each with 1/3 cup finely slivered red bell pepper. Top with a generous 1/2 cup skinned and roasted chicken meat and 1/2 cup shredded mixed Italian cheeses. Sprinkle with 1/4 teaspoon dried basil.
   
   
3. Bake on center oven rack 10 to 12 minutes, or until lightly browned. Cool a few minutes before cutting and serving.
   
   Makes 2 to 4 servings