Pizza at its core is bread with cheese and sauce. That is the canvas to work from, making changes in order to create a masterpiece. The wonderful thing about making pizza is there is no particularly wrong way. (Though folks from Chicago and New York might disagree.) I have seen more and more pizza modeled on a sandwich, for instance. Variations on crusts are legion, from no-carb crust to designer-style crust and all types between.
All that said, I enjoy making pizza in the truck. It’s cheaper than ordering out or grabbing slices from a display case -- and fresh when you want it, made the way you want it. The latter is hard to find, sometimes.
Here’s my version of chicken alfredo pizza. It’s a simplified recipe, minimizing prep time and ingredients needed. Add or subtract anything you want to make it all your own. All of these ingredients are easily obtained at any major grocery.
For equipment, you’ll need an air fryer, toaster oven or other conventional oven. The size of the equipment isn't important, but make sure your crust will fit in the cooking area.
Amounts are approximate, varying by size of your crust and individual preferences. You probably won’t use all of this. The list generally reflects what I used for the pictured seven-inch pizza:
