Fans of white pizza will love this version featuring chicken, veggies, fresh basil and Alfredo sauce.
Preheat oven to 425 degrees F. Grease a 14-inch round baking stone, 12-inch pizza pan or large baking sheet (see Tip). Sprinkle with cornmeal; set aside. On a lightly floured surface, roll Whole-Grain Pizza Crust dough into a 12-inch circle. Transfer to the prepared baking stone. Prick dough all over with a fork. Bake for 6 to 8 minutes or until crust is lightly browned.
Spread Alfredo sauce over hot crust to within 1 inch of the edge. Top with chicken, tomatoes and zucchini; sprinkle with cheese. Bake for 8 to 10 minutes more or until cheese is melted and vegetables are softened.
Before serving, sprinkle with basil and, if desired, black pepper.
Whole-Grain Pizza Crust
2 1/2 lean protein, 2 starch, 1/2 fat, 1/2 vegetable