1 cup Alfredo sauce
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 teaspoon crushed red pepper
1 lb. refrigerated pizza dough, at room temperature
2 tablespoons olive oil
1 cup Kraft Shredded Mozzarella Cheese
1 boneless skinless chicken breast (4 oz.), cooked, chopped (about 1 cup)
4 slices Oscar Mayer Bacon, cooked, crumbled
Heat grill to medium heat.
Cook and stir Alfredo sauce in medium saucepan on medium heat 4 to 5 minutes or until heated through. Stir in spinach and crushed pepper. Keep warm.
Divide pizza dough into 4 pieces. Roll each piece into 12-inch round on lightly floured surface. Brush evenly with half the oil. Place, oiled-sides down, on grill grate. Grill 5 minutes or until bottoms are golden brown and lightly charred. Brush with remaining oil; turn.
Top with spinach mixture, cheese, chicken and bacon; cover grill with lid. Grill 5 to 7 minutes or until bottoms of crusts are golden brown and cheese is melted.