• 2-3 boneless skinless chicken breasts
• Montreal Steak Seasoning
• Your favorite U-Bake Pizza Crust
• 1/2 cup chicken broth using U-Bake Chicken Soup Base
• 1 cup heavy whipping cream
• 1/2 cup grated Parmesan cheese
• 2-3 cloves minced garlic
• 1 tbsp U-Bake Cornstarch
• 1/4 tsp U-Bake Salt
• 1/4 tsp U-Bake Pepper
• 8 U-Bake Basil leaves, chopped
• 1 tbsp fresh parsley, chopped
• 2 tbsp U-Bake Olive oil, divided
• 2 cloves minced garlic
• salt to taste

Preheat oven to 425. Layer chicken breasts between 2 pieces of wax paper and pound until even thickness. Generously sprinkle chicken breasts on both sides with Montreal Steak seasoning. Grill over high to medium high heat for 6-8 mins per side, or until chicken is no longer pink on the inside. Let cool, then slice into bite sized pieces. In a medium saucepan, heat chicken broth over medium high heat, bringing to a boil. Reduce heat to medium, and stir in heavy cream, cornstarch, and garlic. Bring to a soft boil and stir for one minute. Reduce heat to low, add Parmesan cheese, salt and pepper. Let simmer for about 10 mins to melt cheese, let thicken, and incorporate flavors. Just before spreading on pizza, add in fresh herbs and stir well. Meanwhile, Place pizza crust on pan, and in a small saucepan, heat 2 tbsp olive oil and 2 cloves minced garlic over medium to medium low heat for about 3-4 mins, stirring constantly, to infuse flavor (do not let the garlic turn brown). Gently rub the garlic oil onto the pizza dough with a spoon or pastry brush. You don't want a lot of it on there, just enough for some flavor. Then sprinkle on a dash of salt. Top with Alfredo sauce, then sliced chicken, turning the chicken to coat with the sauce. Bake at 425 for 15-20 mins until crust is golden.

Optional - add diced broccoli or mozzarella cheese to top.