Detroit Crust Alfredo Pizza

When I was a kid and we would go to Milio’s on 11 mile road in Royal Oak, we would always get bread sticks.  They would always be served with marinara sauce.  My older brother Patrick (Butch ) changed the rules when he asked for Alfredo sauce instead. Everyone thought it was crazy, but he was on to something. From that point on, it was tradition to have both sauces.   I decided to turn that into a pizza with a Detroit style Sicilian thick crust to mimic the bread sticks.  This was a collaboration with my daughter Mary who helped with the crust, and son-in-law Jack who came up with the Alfredo. The fresh tomatoes and arugula are there just to freshen it up.  I hope you like it.
1 13×9 pan, greased
1 fresh pizza crust:
    3 1/2 cups flour
    1 teaspoon sugar
    1 teaspoon instant yeast
    1/2 teaspoon butter flavored salt
    1 1/4 cup warm water 110 degrees
    3 tablespoons olive oil
6 oz jar Alfredo sauce (or homemade — see below)
3 cloves garlic, slivered
6 slices provolone cheese
12 1” cubes fresh mozzarella cheese
3 tablespoons Romano cheese
2 Roma tomatoes, sliced
3 oz arugula
The dough:
Mix warm water, sugar, and yeast; let sit for 10 minutes
Mix flour and salt; whisk
Make a well in the center of flour; add yeast/water mixture; mix to form dough
Knead for 15 minutes
Let rise for 24 hours – the first 18 hours in the refrigerator, the last six on the counter
Alfredo sauce:
1 cup mozzarella cheese
1 cup Italian 5-cheese blend
2 tablespoons butter
1/2 cup cream
1 teaspoon garlic powder
In a large sauce pan on medium low, add butter until melted
Add cream
Add cheese a little at a time until smooth
Add garlic powder
Preheat oven in 500
Place dough in greased pan
Pre-bake for 15 minutes
Let cool
Top with slivered garlic
Top with Alfredo sauce
Add provolone slices
Add mozzarella cubes
Add tomato slices
Bake for 13-15 until cheese is bubbling
Add arugula part sit for 3 minutes
Cut into 8 pieces and serve

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