PIZZA INGREDIENTS
1 roll PILLSBURY Refrigerated "Thin Crust" Pizza Crust
2 cups  spinach leaves
1 tbls Bertolli® Extra-virgin Olive oil
3/4 tsp McCormicks ITALIAN Seasoning
1/8 tsp McCormicks GARLIC Seasoning
1 1/2 cups chicken cooked and chopped small
2 cups baby Portobello mushrooms
1 1/2 cups Bertolli® Mushroom Alfredo sauce
8 oz pkg KRAFT NATURAL CHEESE SHREDS - Pizza Four Cheese

           Preparation Instructions
Preheat oven to 425 degrees.  Wipe pizza pan with light coating of olive oil.  Spread dough to edge of pan.  Lightly rub crust with olive oil.  Toss spinach in bowl with olive oil.  Sprinkle spinach with Italian seasoning and Garlic powder and toss again.  Spread spinach mixture on top of pizza crust, next add mushrooms, then chicken pieces.  Pour Alfredo sauce over pizza ingredients so as to coat toppings evenly and then sprinkle cheese over entire pizza to within 1 inch of edge of crust.  Bake for 10-12 minutes or until golden brown on top. 

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CHARCOAL BACON CHEESEBURGER

Ingredients

1/4 lb PLUMROSE bacon
1-1/4 lbs ground Angus beef
1 tbls HEINZ 57 Steak sauce
salt and pepper to taste
1/4 lb KRAFT Cheddar cheese
Romaine Lettuce
4 Sesame Seed buns

 Directions

Fire up charcoals in grill before making burger patties to attain high heat. Slice bacon strips in half and place in a large skillet over medium heat. Fry bacon until it becomes crisp, then set aside on paper towel until ready to use.  Next in large bowl, mix Angus beef with steak sauce using your hands. Form into 4 patties.
Place patties on the grill, and cook for 5 minutes per side, or until desired doneness is achieved. Place a slice of cheddar cheese and 3 half slices of fried bacon on top of each burger during the last minute of grilling.

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