Frisco (gf) Recipe

Preheat and prepare dough

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet on the middle rack for at least 30 minutes. On a lightly floured surface (use gluten-free flour), stretch or roll the gluten-free pizza dough to a 12-inch round. Transfer to a piece of parchment paper for easy handling.

Make garlic butter

Combine the melted butter, minced garlic (1 tsp), and chopped parsley in a small bowl. Set aside to brush on the crust after baking or, for a crispier edge, brush lightly around the dough edge before baking.

In a small bowl, stir together the Alfredo sauce, grated Parmesan, and 1 tsp freshly ground black pepper until smooth. Taste and adjust seasoning. Spread an even 3 tablespoons of the Alfredo mixture over the dough, leaving a 3/4-inch border for the crust.

Cook bacon

In a skillet over medium heat, cook the diced bacon until crisp, 6–8 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. Reserve 1 teaspoon of bacon fat in the skillet.

Cook beef

Add the 4 oz ground beef to the same skillet with reserved bacon fat. Season lightly with salt and pepper and cook over medium-high heat, breaking up with a spoon, until no longer pink and just browned, about 4–5 minutes. Drain any excess fat and set beef aside to cool slightly.

Toss the thin tomato slices with 1 tsp olive oil, 1 tsp minced garlic, 1 tsp salt, and 1/2 tsp black pepper in a bowl. Let sit 5 minutes to draw out some juices and mellow the garlic. Pat the tomato slices dry with paper towel if they release excessive moisture to avoid soggy pizza.

Evenly distribute the shredded mozzarella, provolone, and cheddar over the Alfredo-coated dough, leaving the crust border clear. Aim for an even layer so cheeses melt uniformly.

Scatter the cooked ground beef and crisp bacon evenly over the cheese layer. Arrange the seasoned tomato slices on top, spacing them so the pizza is balanced and not overloaded in any spot.

Slide the parchment with the assembled pizza onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until the crust is golden and edges are set and the cheeses are fully melted and bubbly. Monitor closely—gluten-free crusts can brown quickly.

Finish with Garlic Butter

Remove the pizza from the oven and immediately brush the crust edge with the prepared garlic butter to add flavor and shine. Let the pizza rest 2–3 minutes before slicing to allow cheeses to set slightly.

If desired, sprinkle red pepper flakes across the pizza for heat and scatter torn fresh basil leaves on top. Slice into 6–8 pieces and serve warm. Provide extra Parmesan at the table if preferred.