Save My oven door was stuck halfway open, steam pouring out, when I realized I'd just created something I never knew I needed. I was supposed to be making regular pizza that night, but I had leftover Alfredo sauce from pasta earlier in the week and a container of rotisserie chicken staring at me from the fridge. The combination sounded odd at first, but one bite of that creamy, cheesy, garlicky slice and I knew I'd stumbled onto something special. Now it's the pizza I make when I want to feel a little indulgent without leaving the house.
I made this for a group of friends during a game night last winter, and the room went silent the moment everyone took their first bite. Someone actually said it tasted like the kind of thing you'd order at a fancy bistro, not pull out of a home oven on a Tuesday. The best part was watching people go back for thirds and fourths, sneaking slices when they thought no one was looking. It became our unofficial game night tradition after that.
Ingredients
- Prepared pizza dough: Using store-bought dough isn't cheating, it's smart, and letting it sit at room temperature for 20 minutes before rolling makes it so much easier to work with.
- Alfredo sauce: Whether you make it from scratch or grab a jar, this creamy base replaces the usual tomato sauce and gives the pizza its signature richness.
- Cooked chicken breast: Rotisserie chicken is your best friend here, already seasoned and juicy, just shred it and scatter it on.
- Shredded mozzarella cheese: This melts into those beautiful golden bubbles that make every slice stretchy and satisfying.
- Grated Parmesan cheese: A sharp, nutty layer that adds depth and a little crispness on top when it bakes.
- Red onion: Optional, but those thin slices add a mild sweetness and a pop of color that looks gorgeous on the finished pizza.
- Fresh parsley: A sprinkle at the end makes everything look brighter and taste fresher.
- Olive oil: Brushing this on the dough before the sauce keeps the crust from getting soggy and adds a subtle richness.
- Garlic powder and black pepper: Simple seasonings that bring out all the savory notes without overpowering the creamy sauce.
Instructions
- Get the oven roaring hot:
- Preheat your oven to 475°F and if you have a pizza stone, let it heat up inside. That intense heat is what transforms dough into a crispy, golden crust with a chewy center.
- Shape your dough:
- Roll it out on a floured surface into a 12-inch round, then move it onto a greased baking sheet or a peel dusted with cornmeal. Don't stress if it's not a perfect circle, rustic looks delicious too.
- Build the base:
- Brush olive oil all over the dough, then spread that luscious Alfredo sauce evenly, leaving a little border for the crust to puff up. The oil acts like a barrier so the sauce doesn't soak through.
- Layer on the chicken:
- Scatter your cooked chicken pieces evenly across the sauce, then sprinkle with garlic powder and black pepper. This is where the pizza starts smelling like a dream.
- Pile on the cheese:
- Cover everything with mozzarella, then add the Parmesan and red onion if you're using it. Don't be shy with the cheese, this is an indulgent pizza after all.
- Bake until bubbly:
- Slide it into the oven and bake for 12 to 15 minutes, watching for that moment when the crust turns golden and the cheese gets those beautiful brown spots. Your kitchen will smell absolutely incredible.
- Finish and serve:
- Pull it out, sprinkle with fresh parsley, slice it up with a pizza cutter, and serve it hot. The first slice is always the hardest to wait for.
Save There's something magical about pulling a homemade pizza out of the oven that makes you feel like a real cook, even if you took every shortcut available. The smell, the sight of that bubbling cheese, the way everyone gravitates toward the kitchen without being called, it's one of those small victories that makes cooking feel less like a chore and more like a celebration. This pizza has become my go-to when I want to impress without stressing, and it never lets me down.
How to Get a Crispier Crust
If you want that pizzeria-level crispy bottom, a pizza stone is your secret weapon. Preheat it in the oven for at least 30 minutes before you slide your pizza on, and the intense direct heat will crisp up the dough almost instantly. If you don't have a stone, flip a baking sheet upside down and preheat that instead, it works surprisingly well. Another trick is to par-bake the dough for about 5 minutes before adding toppings, which gives the crust a head start and keeps it from getting weighed down by all that creamy sauce and cheese.
Ways to Customize Your Pizza
This recipe is incredibly forgiving and practically begs you to make it your own. I've added baby spinach, sautéed mushrooms, sun-dried tomatoes, and even crispy bacon, and every version has been a hit. If you want a little heat, sprinkle red pepper flakes over the top before baking, or drizzle with hot honey right before serving for a sweet and spicy kick. You could also swap the chicken for shrimp or keep it vegetarian with roasted vegetables, the creamy Alfredo base is versatile enough to handle just about anything you throw at it.
Storing and Reheating Leftovers
Leftover pizza keeps well in the fridge for up to three days if you store it in an airtight container or wrap the slices tightly in foil. The microwave will make it soggy, so avoid that at all costs. Instead, reheat slices in a hot skillet over medium heat with a lid on for a few minutes, the bottom crisps up beautifully and the cheese melts all over again.
- You can also freeze baked slices for up to two months, just wrap them individually and reheat straight from frozen in the oven at 375°F for about 15 minutes.
- If you're planning to make this ahead, you can prep the dough and toppings separately and assemble right before baking for the freshest result.
- Leftover Alfredo sauce keeps for about five days in the fridge, so you can easily make this pizza twice in one week without any waste.
Save This pizza proves that some of the best recipes happen by accident, when you're just trying to use up what's in the fridge and end up with something you'll crave for weeks. I hope it becomes one of those dishes you turn to when you want comfort, flavor, and a little bit of showmanship all in one easy package.
Recipe FAQs
- → Can I use homemade Alfredo sauce instead of store-bought?
Absolutely. Homemade Alfredo sauce works wonderfully and adds a personal touch. Prepare it ahead of time and let it cool slightly before spreading on the dough to prevent the crust from becoming soggy.
- → What's the best way to achieve a crispy crust?
Preheat a pizza stone in the oven and bake the pizza directly on it. Brushing the dough with olive oil before adding toppings also helps create a golden, crispy texture.
- → Can I prepare this ahead of time?
Yes, you can assemble the pizza up to 2 hours before baking. Cover it loosely with plastic wrap and refrigerate. Add an extra minute or two to the baking time if baking from cold.
- → What are good substitutions for chicken?
Rotisserie chicken is convenient and flavorful. You can also use prosciutto, pancetta, or even skip the meat protein and add spinach or mushrooms instead.
- → How do I prevent the pizza from being too greasy?
Use diced or shredded cooked chicken breast rather than thighs. Don't overload with cheese, and ensure excess Alfredo sauce is spread evenly rather than piled in spots.
- → What wines pair well with this pizza?
A crisp Chardonnay or light Italian white wine complements the creamy Alfredo beautifully. The acidity cuts through the richness while enhancing the savory flavors.