Frisco(gf) Recipe

preheat

Preheat oven to 475°F (245°C). If you have a pizza stone, place it on the middle rack to heat. If using a baking sheet, line it with parchment.

Brush the top edge of the gluten-free crust lightly with 1 tbs olive oil to promote browning. Set crust aside on a pizza peel or baking sheet while you prepare toppings.

make sauce

In a medium saucepan over medium heat, melt 2 tbs butter. Add 2 tsp minced garlic and cook 30 seconds until fragrant but not browned. Whisk in 1 tbs gluten-free flour and cook 30 seconds to remove raw taste.

Slowly whisk in 1 cup whole milk and 1/2 cup heavy cream until smooth. Bring to a gentle simmer, whisking constantly, until sauce thickens enough to coat the back of a spoon, about 4–6 minutes.

Remove from heat and whisk in 3/4 cup grated Parmesan, 1/2 tsp salt, 1/4 tsp black pepper, and 1/8 tsp nutmeg (if using). Taste and adjust seasoning. Keep warm; sauce will thicken slightly as it cools.

cook bacon

In a skillet over medium heat, cook 3 slices of thick-cut bacon until crisp, 6–8 minutes, flipping occasionally. Transfer to a paper towel-lined plate and blot excess fat. When cool, chop into bite-size pieces.

cook beef

Discard most bacon fat, leaving about 1 tsp in the pan. Increase heat to medium-high. Add 8 oz ground beef, 1 thinly sliced clove of garlic, 1/4 tsp salt and 1/4 tsp pepper. Break beef up and cook until no longer pink and lightly browned, about 5–7 minutes. Drain off any excess grease and set beef aside.

While proteins cook, thinly slice tomatoes into even slices and pat dry on paper towels to remove excess moisture. If using basil, stack leaves, roll, and slice into thin ribbons.

If you like a lighter garlic finish, combine 1/2 tsp minced garlic with a little of the warm Alfredo and brush sparingly over the crust before adding sauce (optional).

Combine shredded cheeses in a bowl: 1 cup mozzarella, 1/2 cup provolone, and 1/2 cup sharp cheddar. Toss lightly so they will melt evenly when baked.

assemble

Spread an even layer (about 3/4 to 1 cup) of the warm Alfredo sauce over the prepared gluten-free crust, leaving a 1/2-inch border for the crust. Sprinkle half of the mixed cheeses over the sauce.

Distribute the cooked ground beef and chopped bacon evenly over the cheese layer. Arrange tomato slices across the pizza. Top with the remaining cheese so the tomatoes and proteins are lightly covered.

Slide pizza onto the preheated stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 10–14 minutes, or until the crust is golden at the edges and cheeses are melted and bubbling. Rotate halfway through baking for even color.

If you prefer a slightly browned top, switch to broil for 1–2 minutes at the end, watching closely to prevent burning.

Remove pizza from oven and let rest 3–4 minutes. Sprinkle with 1 tbs grated Parmesan, crushed red pepper flakes to taste, and scatter chiffonade basil leaves, if using.

Slice into 6–8 slices and serve immediately.