The Avalanche Pizza

Linford of Alaska Restaurants

Note: If you have a pizza stone or steel, you’ll get a more authentic restaurant-style crust. But baking on a pizza pan works too.

August 04, 2023

Ingredients

SERVINGS: Makes 1 10-inch pizza
  • ½ pound pizza dough (you can get store bought dough, make it yourself, or even buy a dough ball directly from Moose’s Tooth if you’re in town)
  • ¼ cup BBQ sauce
  • 1 cup grated mozzarella and provolone cheeses, combined
  • 10–12 slices red onion
  • 12 slices pepperoni
  • ⅓ cup cooked, blackened chicken breast, diced (dredge a chicken breast in Cajun seasoning and bake at 375° F until cooked through)
  • ¼ cup bacon, cooked and chopped
  • ¼ cup Cheddar cheese, shredded
  • 1 tablespoon parsley for garnish
  • Olive oil
  • Cornmeal

Preparation

Sprinkle cornmeal onto your baking sheet, or if you’re using a pizza stone, onto your pizza peel or wooden board. Spread the dough onto your pan/board in a 10-inch circle. Brush the edges with olive oil. Top with sauce, mozzarella and provolone cheese, red onion, pepperoni slices, diced chicken breast, cooked bacon, Cheddar cheese. Bake at 500–550° F for about 8 minutes, or until the crust is brown and cheese is bubbly and starting to brown. Remove from the oven and garnish with minced parsley. Serve immediately.

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Ingredients

SERVINGS: Makes 1 10-inch pizza
  • ½ pound pizza dough (you can get store bought dough, make it yourself, or even buy a dough ball directly from Moose’s Tooth if you’re in town)
  • ¼ cup BBQ sauce
  • 1 cup grated mozzarella and provolone cheeses, combined
  • 10–12 slices red onion
  • 12 slices pepperoni
  • ⅓ cup cooked, blackened chicken breast, diced (dredge a chicken breast in Cajun seasoning and bake at 375° F until cooked through)
  • ¼ cup bacon, cooked and chopped
  • ¼ cup Cheddar cheese, shredded
  • 1 tablespoon parsley for garnish
  • Olive oil
  • Cornmeal
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