Black-And-Blue Pizzas

• 2 loaves (1 pound each) frozen bread dough, thawed
• 8 bacon strips, chopped
• 1 pound boneless skinless chicken breasts, cut into strips
• 5 teaspoons blackened seasoning
• 3 shallots, finely chopped
• 2 garlic cloves, minced
• 1 jar (15 ounces) Alfredo sauce
• 2-1/2 cups sliced fresh shiitake mushrooms
• 1 can (3.8 ounces) sliced ripe olives, drained
• 1/2 cup finely chopped sun-dried tomatoes (not packed in oil)
• 1-1/4 cups (5 ounces) crumbled blue cheese
• 3 tablespoons minced fresh basil or 3 teaspoons dried basil
• 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
• 12 slices provolone cheese
• 3 ounces Parmesan cheese, shaved into strips or 3/4 cup grated Parmesan cheese

1. Roll dough into two 16x10-in. rectangles; transfer to ungreased
2. and build up edges slightly.
3. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Sprinkle chicken with blackened seasoning; cook chicken in the drippings until no longer pink. Add shallots and garlic; cook 1 minute longer. Set aside.
4. Spread sauce over crusts; top with chicken mixture, bacon, mushrooms, olives and tomatoes. Sprinkle with blue cheese, basil and thyme; top with provolone and Parmesan cheeses.
5. Bake at 450u0b0 for 14-18 minutes or until bubbly and cheese is melted.

loaves, bacon, chicken breasts, blackened seasoning, shallots, garlic, alfredo sauce, shiitake mushrooms, olives, tomatoes, blue cheese, fresh basil, thyme, provolone cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/black-and-blue-pizzas/ (may not work)