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“Ready, Set, Cook! Special Edition Contest Entry: My family has had so much fun inventing new recipes for our weekly Friday family pizza night. This one is a complete meal! You can substitute a premade pizza crust, and skip to direction number 13.”

Ingredients Nutrition


  1. You may use a purchased pizza crust or prepare your own. To make a pizza crust, coat a large bowl with teaspoon of olive oil and set aside.
  2. Stir first three ingredients together and let sit for 10 minutes, until nice and foamy.
  3. Place 1 1/2 cups of white flour and 1 1/2 cups of wheat flour in large bowl and mix in salt.
  4. Place one cup of regular white flour on work surface.
  5. Mix pour olive oil into yeast mixture and then pour yeast mixture into bowl with flour.
  6. Stir until as combined as possible.
  7. Turn out onto floured surface.
  8. With well floured hands, knead dough to work in the cup of flour on the board.
  9. Continue kneading until nice, smooth dough-ball is formed; approximately four minutes.
  10. Place in well oiled bowl, cover with plastic wrap, then kitchen towel and let sit for 30 minutes.
  11. Dough should double (at least).
  12. While the dough is rising, prepare the sauce.
  13. Heat the olive oil in a skillet on medium high heat.
  14. Add green onion and garlic to the pan, and cook for approximately 2 minutes.
  15. Add mushroom and cook until most of the water has cooked out of them.
  16. Add the alfredo sauce and stir.
  17. Add lemon juice and zest, and set aside.
  18. Mix potatoes, olive oil and rosemary in a bowl. Season with freshly ground black pepper.
  19. Use half the dough to form a large pizza crust (15 inch round), crimp the edges, brush edges with olive oil. Use the other half for another pizza.
  20. Place all of the sauce on the dough (less if you like, but I use it all).
  21. Sprinkle with cooked chicken, chopped parsley, spinach, bacon and parmesan cheese.
  22. Top with potato mixture.
  23. Top with slices of mozzarella cheese.
  24. Bake on pizza stone, vented pizza pan or ceramic tile coated with cooking spray at 425 F for approx 15-20 minutes until the potatoes begin to brown.

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