Ingredients
2 loaves (1 pound each) frozen bread dough, thawed8 bacon strips, chopped1 pound boneless skinless chicken breasts, cut into strips5 teaspoons blackened seasoning3 shallots, finely chopped2 garlic cloves, minced1 jar (15 ounces) Alfredo sauce2-1/2 cups sliced fresh shiitake mushrooms1 can (3.8 ounces) sliced ripe olives, drained1/2 cup finely chopped sun-dried tomatoes (not packed in oil)1-1/4 cups (5 ounces) crumbled blue cheese3 tablespoons minced fresh basil or 3 teaspoons dried basil2 tablespoons minced fresh thyme or 2 teaspoons dried thyme12 slices provolone cheese3 ounces Parmesan cheese, shaved into strips, or 3/4 cup grated Parmesan cheese
Preparation
Preheat oven to 450°. Roll dough into two 16x10-in. rectangles; transfer to ungreased baking sheets and build up edges slightly.
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Sprinkle chicken with blackened seasoning; cook chicken in the drippings until no longer pink. Add shallots and garlic; cook 1 minute longer. Set aside.
Spread sauce over crusts; top with chicken mixture, bacon, mushrooms, olives and tomatoes. Sprinkle with blue cheese, basil and thyme; top with provolone and Parmesan cheeses.
Bake for 14-18 minutes or until bubbly and cheese is melted.
