Turn a classic pasta dish into a mouthwatering pizza topped with Alfredo sauce, basil, mozzarella, and ricotta cheese.

Alfredo Pizza with Traditional Crust

Whisk together flour, yeast, and salt in large bowl. Add warm water, 1 tablespoon olive oil, and honey. Beat with an electric mixer, fitted with a dough hook, on low for 3 to 5 minutes or until smooth and elastic. 

Shape dough into a ball. Lightly grease a large, clean bowl with olive oil. Place dough in bowl; turn over to grease surface. Cover loosely with plastic wrap. Let rinse in a warm, draft-free place about 1 hour or until double in size. 

Preheat oven to 500 degrees. Lightly grease a 14-inch round pizza pan or pizza crisper with oil. Punch dough down. Turn dough out onto the prepared pan; press dough in bottom of the pan. Brush dough with desired Brush-On recipe, if desired. Bake for 10 minutes; remove from oven. Spread partially baked crust with sauce; sprinkle with mozzarella cheese. 

Stir together ricotta, garlic, and salt; drop by spoonfuls on top of mozzarella. Sprinkle with Pecorino Romano. Bake for 8 to 12 minutes or until crust is golden and crispy and cheeses are melted. Let stand 5 minutes. Garnish with basil and crushed red pepper, if desired. Drizzle with honey before serving. Cut into 8 slices. 