Gianni #23's Note:
Just a whimsical idea that turned out really well. I used Trader Joe products, just for convenience sake, but I'm sure any combination of products would work equally well.
My Private Note
Units: US | Metric
- 1Preheat oven (and pizza stone, if you have one) to 425 degrees Fahrenheit.
- 2Prepare Fettuccini per directions, or your own recipe.
- 3Prepare a large skillet to start the crust.
- 4If you're using an oven safe skillet, such as cast iron, you can bake the pizza in the skillet. If not, use whatever you prefer to make it easy to slide the crust onto your stone, baking sheet, or possible right onto the oven shelf (I haven't tried this yet, so baker beware).
- 5Take your crust and place it into the cold skillet, and turn the stove on to medium high.
- 6Start spreading the crust as thin as you like and form an edge up the sides of the pan.
- 7Heat the crust like this for 5 minutes, or until the bottom is LIGHTLY browned and will hold its shape.
- 8Slide it onto whatever your going to bake it on; I really recommend a pizza stone, a great investment.
- 9Once the crust is safely on the stone or baking sheet, pile on the fettuccini, and top off with Fontina, although I'm sure Provolone would be nice as well.
- 10Bake 12-15 minutes, until your pizza has the desired crustiness, and the cheese is a golden, bubbly work of art.
- 11Remove from oven, garnish or seaason as desired, and here's the hard part: LET IT COOL FOR A COUPLE OF MINUTES!
- 12You won't get the full impact until it's cool enough for you to take a complete bite without burning your mouth.
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Nutritional Facts for Fettuccini Alfredo Pizza
Serving Size: 1 (87 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 373.4
- Calories from Fat 122
- Total Fat 13.6 g
- Saturated Fat 7.5 g
- Cholesterol 101.2 mg
- Sodium 323.3 mg
- Total Carbohydrate 43.5 g
- Dietary Fiber 0.0 g
- Sugars 0.5 g
- Protein 18.5 g
The following items or measurements are not included: