Chicken Alfredo Pizza (Print)

Golden crust topped with creamy Alfredo sauce, tender chicken, and a blend of cheeses for a mouthwatering Italian-American fusion.

# Components:

→ Pizza Base

01 - 1 prepared pizza dough, 12-inch round

→ Sauce

02 - 1 cup Alfredo sauce

→ Toppings

03 - 1.5 cups cooked chicken breast, diced or shredded
04 - 1.5 cups shredded mozzarella cheese
05 - 1/3 cup grated Parmesan cheese
06 - 1/4 cup red onion, thinly sliced
07 - 1 tablespoon fresh parsley, chopped
08 - 1 tablespoon olive oil

→ Seasonings

09 - 1/2 teaspoon garlic powder
10 - 1/4 teaspoon black pepper

# Directions:

01 - Preheat oven to 475°F. Place pizza stone inside if using.
02 - Roll out pizza dough on floured surface to 12-inch round. Transfer to greased baking sheet or pizza peel dusted with cornmeal.
03 - Brush dough with olive oil. Spread Alfredo sauce evenly over surface, leaving 1/2-inch border for crust.
04 - Scatter cooked chicken evenly over sauce. Sprinkle with garlic powder and black pepper.
05 - Top with shredded mozzarella cheese, followed by Parmesan cheese. Add red onion slices if desired.
06 - Bake for 12 to 15 minutes until crust is golden and cheese is bubbly with light browning.
07 - Remove from oven, sprinkle with fresh parsley if desired, slice, and serve hot.

# Expert Advice:

01 -
  • It takes two comfort food classics and turns them into one irresistible dish that feels like a treat every single time.
  • The creamy Alfredo base is a nice break from tomato sauce, and it pairs beautifully with the savory chicken and melted cheese.
  • You can have this on the table in about half an hour, making it perfect for busy nights when you still want something special.
  • It's flexible enough to handle whatever you have on hand, from rotisserie chicken to leftover veggies in the fridge.
02 -
  • Don't overload the pizza with too much sauce or toppings, or the crust will turn out soggy and won't cook evenly.
  • Let the pizza rest for a minute or two after it comes out of the oven so the cheese sets slightly and doesn't slide off when you cut it.
  • If your oven runs cool, keep an eye on the crust and give it an extra minute or two if it needs more color.
03 -
  • Use a pizza peel and cornmeal to transfer the pizza smoothly onto a hot stone without any sticking or tearing.
  • If your Alfredo sauce is really thick, thin it out with a tablespoon of milk so it spreads more easily and doesn't clump.
  • Season your chicken before adding it to the pizza for an extra layer of flavor that makes every bite more interesting.
  • Let the dough come to room temperature before rolling it out so it stretches easily and doesn't shrink back.
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