Originally published Wednesday, April 30, 2008 at 12:00 AM

Recipe: Chicken Alfredo Boboli

Serves 2 to 4 1/3 cup thinly sliced red onion 8-ounce package Boboli Italian pizza crusts (2 to package) 2/3 cup bottled Alfredo sauce 2...

Serves 2 to 4

1/3 cup thinly sliced red onion

8-ounce package Boboli Italian pizza crusts (2 to package)

2/3 cup bottled Alfredo sauce

2/3 cup finely slivered red bell pepper

1 cup skinned and shredded roasted chicken

1 cup shredded mixed Italian cheese, or a combination of mozzarella and Parmesan

Optional: ½ teaspoon dried basil or ¼ cup slivered basil leaves

1. Preheat oven to 425 degrees. Put red onions into a bowl of cold water and set aside 10 minutes. Drain, rinse and press excess moisture out with a paper towel.

2. Put crusts on a baking sheet. Spread each crust with 1/3 cup bottled Alfredo sauce. Divide the onions among the crusts and top each with 1/3 cup red bell pepper. Top each with a generous ½ cup cooked chicken and ½ cup cheese. (You can also top each with ¼ teaspoon dried basil or 2 tablespoons shredded basil leaves.) Bake on center oven rack 10 minutes. Cool a few minutes before cutting and serving.

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