This Copycat Blaze White Top Pizza is a creamy, dreamy masterpiece that brings restaurant-quality flavor to your kitchen in just 25 minutes. With a velvety blend of cheeses, savory garlic, and a hint of herbs, every bite is a symphony of rich, indulgent textures. Perfectly golden and bubbling in under 10 minutes, it’s a quick yet impressive dish that feels like a treat.
Light on carbs but big on satisfaction, this pizza offers a guilt-free way to enjoy your favorite comfort food. The gooey mozzarella, tangy ricotta, and aromatic garlic create a harmony of flavors that’s both comforting and exciting. Whether it’s a weeknight dinner or a weekend indulgence, this recipe promises to delight your taste buds without keeping you in the kitchen all day.
Ingredients for Copycat Blaze White Top Pizza
- 1 (13.8 ounce) package refrigerated pizza dough (or homemade dough if preferred)
- ½ cup alfredo sauce (store-bought or homemade)
- 2 cups shredded Mozzarella cheese (substitute with provolone for a sharper flavor)
- 1 cup boneless, skinless chicken breasts, cooked and cubed (rotisserie chicken works great for convenience)
- 6 slices bacon, cooked and crumbled (turkey bacon is a lighter option)
- 1 teaspoon minced garlic (or ½ teaspoon garlic powder if fresh isn’t available)
- 1 teaspoon dried oregano (fresh oregano can be used, double the amount)
- ¼ cup baby arugula, chopped (substitute with spinach for a milder taste)
- Balsamic glaze, for drizzling (optional, but adds a tangy finish)
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Spray a baking sheet with nonstick cooking spray or line it with parchment paper for easy cleanup.
- Roll out the pizza dough on a lightly floured surface to fit your baking sheet. Transfer the dough to the prepared pan and gently press it into place.
- Spread the alfredo sauce evenly over the pizza dough, leaving a small border around the edges for the crust.
- Sprinkle the shredded Mozzarella cheese evenly over the sauce. Follow with the cooked chicken, crumbled bacon, minced garlic, and dried oregano.
- Top with chopped arugula, distributing it evenly across the pizza.
- Bake in the preheated oven for 8-10 minutes, or until the crust is golden brown and the cheese is bubbly.
- Remove the pizza from the oven and let it cool for 2-3 minutes. Drizzle with balsamic glaze if desired.
- Cut into squares and serve immediately. Enjoy your delicious Copycat Blaze White Top Pizza!
Delicious Sauce & Topping Swaps
Switch up the flavors by using *pesto sauce* instead of alfredo for a fresh twist. For toppings, try adding caramelized onions, sun-dried tomatoes, or roasted red peppers. If you’re feeling adventurous, swap the chicken for shrimp or add a sprinkle of feta cheese for extra tanginess!
Perfect Pairings for Your Pizza
Serve your Copycat Blaze White Top Pizza with a side of *garlic knots* or a crisp Caesar salad for a complete meal. A glass of chilled white wine or a citrusy craft beer pairs wonderfully with the creamy, savory flavors of this dish. Don’t forget to include extra balsamic glaze for dipping!
Quick Storage & Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop slices in the oven at 350°F for 5-7 minutes or use a skillet on medium heat for a crispy crust. Avoid the microwave to keep the toppings fresh and the crust from getting soggy.
Time-Saving Shortcuts
Use pre-cooked rotisserie chicken and pre-crumbled bacon to cut down on prep time. If you’re in a rush, skip rolling the dough and simply press it into the pan with your hands. These little hacks will have your pizza ready to bake in no time!
Essential Equipment Tips
A *nonstick baking sheet* or pizza stone works best for achieving a golden crust. If you don’t have balsamic glaze on hand, reduce balsamic vinegar on the stove for 5-7 minutes until it thickens. A pizza cutter makes slicing into squares quick and easy!
Copycat Blaze White Top Pizza
Ingredients
- 1 13.8 ounce pkg refrigerated pizza dough
- ½ cup alfredo sauce
- 2 cups shredded Mozzarella cheese
- 1 cup boneless, skinless chicken breasts, cooked and cubed
- 6 slices bacon, cooked and crumbled
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- ¼ cup baby arugula, chopped
- balsamic glaze, for drizzling
Instructions
- Preheat oven to 400 degrees F.
- Spray a baking sheet with nonstick cooking spray.
- Roll out pizza dough and place in prepared pan.
- Spread alfredo sauce on top of crust.
- Sprinkle shredded cheese, chicken, bacon, garlic, oregano and arugula evenly on top.
- Cook for 8-10 minutes, until crust is golden brown.
- Remove from oven and drizzle with balsamic glaze, if desired.
- Cut into squares and serve.