White Pizza

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I made this a little different. I made a homemade crust and omitted the onions and most of the garlic. It tasted like chicken alfredo (minus the pasta on pizza dough! So delicious and it dissapeared fast pleasing people of all ages. Will definetly make again.

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First of all, for everyone that said this came out gloopy or soggy, you have to bake the pizza crust first before putting everything on. Of course it's going to be soggy if you put wet toppings on an already wet crust hoping that it'll cook!
Following the directions to a T, this pizza was absolutely fantastic. The only thing that upset me was that I only made one of them. The flavor is delicious, and I know next time I'll be making a couple of these at a time.

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Like I usually do with new recipes, I remembered the base and forgot some of the details. So...I didn't use the onions or grated parmesan cheese or the recommended garlic, instead making a very basic chicken white pizza with the crust dusted with some garlic powder and topped with mushroom alfredo sauce (I used the Bertolli brand, which I plan to ALWAYS use for this recipe now, a generic blend of shredded Italian cheeses and prepared grilled chicken strips. And not only did I love it, but my husband gave it the GREAT review and said we have to keep it in our rotation of regular recipes.

I read the reviews before deciding to make this, and I think pre-baking the crust a bit really does make a difference and help it from being soggy. (Besides, even the tube of pizza dough says to pre-bake, though it then says you CAN just spread the dough, top and bake.

I'm looking forward to making this again, with some mixing up of the toppings. I'd like to try adding the onions, and this is a great basic pizza for topping with spinach, sausage, possibly some small broccoli florets...tomato slices could also be interesting.

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This was super easy and good. I made my own alfredo...parm, butter, heavy cream, and used minced garlic, but otherwise I followed the recipe. My husband added mushrooms and we both loved it.

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We thought this was just fantastic! Deleted the Italian seasoning, but added sauted sliced crimini mushrooms and used a low calorie roasted garlic alfredo sauce. A definite make again!

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It looked so delicious on her show that I just had to try it. Preparation was quick and simple. The product? Eh, I think I will stick with classic alfredo and grilled chicken breast. Even browning the crust before did not hender the bread from becoming a soggy goopy mess. I was sorely disappointed.

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So creamy and delicious! I'm not much of a cook, I'm just starting out but my roommate was extremely impressed! Paired it with a nice, fresh spring salad!

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Wow- it looked easy on her show and it was. My husband and I loved this pizza and will make it again and again. I would definitely recommend this recipe - you must follow the directions she gives for baking the crust at 425 for up to 10 minutes before adding the ingredients.

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I have made this twice during the holidays and added roasted red peper slices to give it a holiday look. Everyone LOVED it!! I've sent the recipe to lots of friends and family.

Thanks, Sandra Lee! I love Semi-Homemade!

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My husband always orders the alfredo chicken pizza at our favorite Italian restaurant. Now that I've made this recipe, he says there is no need for us to eat out anymore! Thanks so much for sharing!