Chicken-Alfredo Pizza (quick version)

2 prepared pizza crusts, thin crust
2lb Prepared Chicken
16oz Alfredo Sauce (1 jar)
12oz Pepper Jack (or Monterey-jack w/jalapeno) cheese, shredded
black pepper, fresh ground
dry basil
Preheat oven to 425°F, with stoneware pizza stone in.
Place crusts on a pans that are easy to slide them from. Pour half of the sauce on each of the crusts. Break up chicken with fingers while sprinkling one pound on each pizza. Place about 6ounces of cheese over each pizza. Grind (or shake) pepper directly over the pizzas in a smooth action, moving from side to side while moving down the pizza. Repeat the same procedure with the basil. Remove stone from oven and carefully slide the first pizza on the stone. Return stone to oven for 12 – 15 minutes, or until the cheese is bubbling and starting to turn brown around the edges. Remove stone from oven, slide pizza on another pan using a wide serving tool. Slide second pizza on the sheet and repeat the cooking procedure. Expect second pizza to take 2 – 5 minutes less than the first.