I tried a Chicken Alfredo version over the weekend and it was very good. I followed the regular recipe until the toppings then added baked chicken (cut up) and green peppers and mushrooms on top of alfreado sauce. It was excellent. I had read originally that you could freeze some peices so I tried a couple just to see how they would turn out. I'll let you know when I thaw and warm probably later this week.
By the way...when I made the orginal a week or so ago I forgot to add the cheese on the bottom of the greased dish...I added it about 15 minutes into the process and it turned out fine. This time I followed the exact directions and the cheese helps make a firmer crust. Don't see the need for the pepporoni crust but will certainly use it as my topping next time I make this.