Garlic Alfredo sauce on Lehmann dough pizzas now with veggies 8/2012

I decided this week I am going to try a sell my regular pizzas with a different topping, in addition of what I am now making. Since I already make Greek style pizzas with veggies, I thought I would just used the same veggies and use garlic Alfredo sauce as the base, instead of tomato sauce. I have no idea why, but when I made the different dressing pizza with the garlic Alfredo sauce the rims of the pizzas became bigger and they seemed to brown different on the rims. The only problem of trying to offer a new dressing on my pizzas is I am not sure if I can keep up with trying to offer them and also how my space in my pizza holding cabinet will work out. I am curious if anyone knows why when a different sauce is used why the rims would be different when using the same dough? The pictures of the different dressings pizzas where taken one in mid morning and one in the late afternoon, so how the dough fermented I wouldn’t think would make the difference. Last pictures are of one pizza made after the different dressing pizza late in the afternoon.

Norma