I was amazed how easy it was to make a terrific Alfredo sauce, simply by blending two-parts Hidden Valley Original Ranch Dressing with one-part parmesan cheese and a dash of nutmeg! Presto! I suddenly had the ideal sauce for my Shrimp Alfredo pizza.
NOTE: "Even the best pizza toppings are only as good as the crust. For best results, use a quality traditional fresh yeast deli dough such as Safeway Select, over the canned roll-out biscuit dough variety". (STEP 1): Remove pizza dough from refrigerator. Preheat oven to 425°F .
In a saucepan over medium heat, heat 1/2 tablespoon olive oil. Saute shallots until softened, about 3 minutes. Add garlic and saute for two additional minutes. Transfer shallot and garlic mixture into a small bowl. Return saucepan to medium heat. Add remaining 1/2 tablespoon olive oil to saucepan until heated. Add shrimp and dried basil (plus a pinch of salt and pepper if desired). Saute, stirring, until shrimp barely turns pink (about 2/3 cooked). Remove saucepan from heat.
In another small bowl for the Alfredo sauce, blend 1/2 cup Hidden Valley Original Ranch Dressing, 1/4 cup powdered parmesan cheese and 1/4 teaspoon ground nutmeg.
Spray a 14" pizza pan with non-stick cooking spray. Stretch and spread dough to desired form into prepared pan. Spoon the Alfredo sauce evenly over the dough, within a 1" perimeter from edge; Add shallot and garlic mixture evenly over the sauce. Sprinkle the chopped spinach leaves, then mozzarella cheese. Arrange shrimp over cheese, finishing with basil ribbons and snipped chives.
Bake for 13-15 minutes, or until crust is golden brown. Cut into slices and garnish if desired with a pinch of red pepper flakes. Serve and enjoy.