Pizza Cake

Yield: 8 servings


  • 48 oz. frozen pizza dough, defrosted
  • 1 jar (15 oz.) alfredo sauce
  • 1 jar (12 oz.) sundried tomatoes, finely diced
  • 1 jar (12 oz.) artichoke hearts, finely diced
  • 2 red bell peppers, finely diced
  • 4 chicken breasts, cooked and cut into strips
  • 1 cup spinach, roughly cut
  • 2 lbs. grated mozzarella
  • 1/4 lb. grated Parmesan or Romano


  1. Roll out the pizza dough into a thin layer.  Using the ring of a 9" springform pan as a guide, cut four 9" circles of pizza dough.  Cook each on a baking sheet at 400°F for 8 minutes.
    • Depending on the depth of your springform, you may not be able to fit all four.  In that case, just turn the fourth pre-cooked pizza crust into a "normal" pizza.
  2. Roll the remaining dough into a large, thin sheet and drape into a 9" springform pan that has been lined with parchment paper.
  3. Spread some alfredo sauce on the bottom.  Sprinkle with sundried tomatoes, artichoke hearts, red bell peppers, chicken, and spinach.  Sprinkle 8 oz. mozzarella over the toppings.
  4. Layer on one of your pre-baked crust rounds.  Repeat step #3.
  5. Continue repeating steps #3 and #4 until the springform pan is fully.  Top with remaining toppings and Parmesan.
  6. Bake at 400°F for 25-35 minutes.
  7. Cool on a wire rack for 5-8 minutes.  Remove from the springform pan and cut like a cake.  Serve hot.

Adapted from Pillsbury.