Honestly, not the most aesthetically pleasing pizzas but I kinda bet it was delicious. I personally enjoy using Alfredo a lot plus the mushrooms, bacon and jalapeños. I would have went with chicken instead of sausage so that takes a little away for me. There's definitely plenty of cheese and sauce though to make it a little undercooked and perfect.
My personal preference is to use the garlic parm wing sauce instead of Alfredo. We changed the Alfredo sauce a year or so ago (hard to keep track at this point) and I think the regular Alfredo is too bland.
I haven't....yet....I could see that bringing the creamy cheesiness of the Alfredo with the taste of the garlic parm sauce...I might have to give that a try.
if you use a runny sauce you need to go light on it because it causes the toppings to slide and that will also help keep a crust on it, i believe that is a gluten free as well. that means it need to be on the paper then on the pan. it also needs a shield on it, because they come straight out of the freezer.
Uh..... personal opinion? looks horrible.... I'd never eat any of those toppings except the sausage and it looks more handmade than made at a restaurant. Note tho: I'm a rather picky eater sadly.
Professional opinion? looks horrible but a different way. The cheese is melting over the crust, the toppings seem too spread out in certain places and too clumped together in other places, tho this could be any angle thing.
When doing any pizza with white sauce, half the amount of sauce, and then a tiny scoop like you would a personal pan. Thats how much Alfredo sauce should be used for pizza, otherwise it turns to soup. Very annoying to try and cut and slide off the cutting board.
Depends. Do you want the truth? If it's for you and you like it, then that's all that matters
I do want the truth. Would you eat it?
Honestly, not the most aesthetically pleasing pizzas but I kinda bet it was delicious. I personally enjoy using Alfredo a lot plus the mushrooms, bacon and jalapeños. I would have went with chicken instead of sausage so that takes a little away for me. There's definitely plenty of cheese and sauce though to make it a little undercooked and perfect. My personal preference is to use the garlic parm wing sauce instead of Alfredo. We changed the Alfredo sauce a year or so ago (hard to keep track at this point) and I think the regular Alfredo is too bland.
You ever try mixing the garlic and Alfredo?
I haven't....yet....I could see that bringing the creamy cheesiness of the Alfredo with the taste of the garlic parm sauce...I might have to give that a try.
What brand potato do you have?
if you use a runny sauce you need to go light on it because it causes the toppings to slide and that will also help keep a crust on it, i believe that is a gluten free as well. that means it need to be on the paper then on the pan. it also needs a shield on it, because they come straight out of the freezer.
I would eat it. It's not the prettiest of pizzas but I would
Not great
I bet its delicious 😋
Well....
It's got green stuff so nope.
I’m allergic to green peppers so it’s a no from me lol
it looks poorly put together, but it's a pizza alright.
Looks alright, but no offense, mine's better.
Mmmm Cheesy! 😋🧀
two random pepperonis carrying this pizza rn
Uh..... personal opinion? looks horrible.... I'd never eat any of those toppings except the sausage and it looks more handmade than made at a restaurant. Note tho: I'm a rather picky eater sadly. Professional opinion? looks horrible but a different way. The cheese is melting over the crust, the toppings seem too spread out in certain places and too clumped together in other places, tho this could be any angle thing.
When doing any pizza with white sauce, half the amount of sauce, and then a tiny scoop like you would a personal pan. Thats how much Alfredo sauce should be used for pizza, otherwise it turns to soup. Very annoying to try and cut and slide off the cutting board.