Creamy Alfredo sauce is spread on a par-baked pizza crust, topped with Charlie’s Pride Pot Roast, caramelized onions, red bell peppers and fresh baby spinach, then finished with Monterey Jack cheese.
Serves:
6 to 8
Ingredients:
| 1 ½ cups | Charlie’s Pride Pot Roast, bite size pieces |
| 1 cup | Onions, sliced thin |
| 2 Tbsp | Olive oil |
| 1 | Par-baked pizza crust |
| ½ cup | Alfredo sauce |
| ½ cup | Red bell peppers, sliced thin |
| 1 cup | Baby spinach |
| ½ cup | Monterey Jack cheese |
Directions:
| 1. | Preheat oven to 425°F. | |
| 2. | In a small sauté pan on medium heat, cook onions in olive oil for 10 to 12 minutes until caramelized, stirring frequently. | |
| 3. | Place pizza crust on parchment-lined pizza pan. Top with Alfredo sauce, peppers, onions, Charlie’s Pride Pot Roast, spinach and cheese. | |
| 4. | Bake for 10 minutes, cut and serve immediately. |