Sun-Dried Tomato Alfredo Pizza


  • 1 Tbsp. Bertolli® Classico™ Olive Oil
  • 1 small onion, thinly sliced
  • 1 cup Bertolli® Alfredo Sauce
  • 1/4 cup chopped, drained sun-dried tomatoes packed in oil
  • 1 (12-in.) prebaked pizza crust
  • Parmesan cheese shavings


  1. Preheat oven to 425°.
  2. Heat Olive Oil in 10-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, 4 minutes or until onion is tender. Stir in Sauce and tomatoes and simmer 2 minutes.
  3. Arrange pizza crust on ungreased pizza pan or baking sheet. Evenly top with sauce mixture. Bake 15 minutes or until bubbling. Sprinkle with cheese and, if desired, chopped fresh parsley.