Contributor: Victoria Blanchard
Source: Inspiration from various pizzas I've eaten and researched online
Ingredients
Pizza dough (preferably homemade)
A few tablespoons of pesto
About 1 cup of alfredo (preferably homemade)
About 2 cups mozzarella
1-2 fresh tomatoes, chopped or sliced (optional)
Spread a thin layer of pesto over pizza dough (most pesto is so salty and flavorful you really don't need much). Spread alfredo sauce over the pesto covered dough. Top with cheese. Add tomatoes if desired. Bake at 450 for 15 minutes.
Notes: This pizza refrigerates well after cooking, but I like to nuke my leftovers rather than eat them cold. I make pizza for dinner every Friday and we always make one red, one white because we love both so much.
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