Grilled Chicken Alfredo Pizza

• 4 lasagna sheets yield 8 cut pieces, precooked, cut into 2 1/2-inch x 5-inch rectangles
• 16 ounces chicken breasts grilled, sliced
• 1/4 cup Crystal Farms(R) Grated Parmesan Cheese
• 1 tablespoon basil de-stemmed, chopped
• 1/2 tablespoon Italian parsley chopped
• 1 garlic clove
• 6 ounces Crystal Farms(R) Shredded Mozzarella Cheese
• 1/2 cup Crystal Farms Part Skim Ricotta Cheese
• 1 egg
• 1/2 cup Crystal Farms Butter unsalted
• 1/2 cup flour
• 1 quart whole milk
• 1 quart heavy cream
• 4 ounces Crystal Farms Wisconsin Original Cream Cheese Box
• 2 tablespoons garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon ground nutmeg
• 15 ounces Crystal Farms Finely Shredded Asiago & Parmesan Cheese
• 1 tablespoon extra-virgin olive oil
• 8 ounces baby spinach fresh
• 3 tablespoons garlic minced
• 1/4 teaspoon salt kosher

1. Preheat oven to 400 F.
2. On a lightly floured surface, roll the pizza dough into a 12-inch round.
3. Sprinkle a sheet pan with yellow corn meal. Place the pizza dough round in the center of the sheet pan.
4. Spread Alfredo sauce over the surface of pizza dough. Top pizza evenly with bacon, caramelized onions, roasted garlic and sliced chicken.
5. Top with finely shredded 6 Cheese Italian and finish with an even layer of chopped kale.
6. Bake the pizza for 12-14 minutes or until the cheese is slightly brown.
7. Cut into slices or squares and serve immediately.

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Taken from www.yummly.com/recipe/Grilled-Chicken-Alfredo-Pizza-1056385 (may not work)