Following a suggestion from Fonzi, I tried out this pizza and was enormously satisfied with the results. In terms of flavor, it's not that revolutionary, but it's a lot more full-bodied than the typical MYOP. It's also slightly less work than some of our other pizzas, provided that you remember to grab pasta and alfredo sauce from upstairs before you go down to the Bistro.
Ingredients:
Pasta-from veggie station, penne or rotini
Alfredo sauce
Grilled Chicken (1.5-2 pieces)
MYOP crust
Mozzarella Cheese
Pizza additions- Parmesan cheese, oregano, garlic powder, crushed red pepper
Spinach leaves
Start by getting a large bowl about half full of pasta and a small bowl with some Alfredo sauce. Go downstairs and get grilled chicken and cut it into small pieces. Spread a MYOP crust with Alfredo sauce, then spread the pasta on top of the sauce. Fill in the spaces with the grilled chicken, making an almost uniform layer on top of the crust. Then top with the mozzarella cheese, additions (oregano is a MUST), and several spinach leaves for color and texture. Hand in your pizza and enjoy.
The main difference with this pizza is that most of the toppings are under the cheese. The pasta doesn't change the flavor much, but the added starch and volume makes it seem almost like a thick-crust pizza, which falls more to my preferences. The chicken is most of the flavor, along with the oregano, so don't be shy on either of those. The cheese melts on top of the pasta and chicken, creating a nice blanket that blends very well. This is definitely worth investigating.
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