Chicken Alfredo Pizza (Printable View)

Rich and indulgent pizza with creamy Alfredo sauce, tender chicken, and melted cheese blend. Golden crust perfection.

# Needed Ingredients:

→ 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. If using a pizza stone, place it in the oven while preheating.
02 - Roll out pizza dough on a lightly floured surface to a 12-inch round. Transfer to a 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 the crust.
04 - Scatter cooked chicken evenly over sauce. Sprinkle with garlic powder and black pepper.
05 - Layer shredded mozzarella cheese followed by Parmesan cheese. Add red onion 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 Hints:

01 -
  • It tastes like your favorite creamy pasta and your favorite pizza had a delicious baby, giving you all the comfort with none of the guilt about choosing between the two.
  • You can throw it together in about half an hour, which means weeknight dinner doesn't have to mean boring or stressful.
  • Leftovers reheat beautifully in a hot skillet, bringing back that crispy crust and gooey center like magic.
02 -
  • If your crust is turning soggy, you're probably using too much sauce or not preheating the oven hot enough, so go light on the Alfredo and make sure that oven is screaming hot.
  • Don't skip the olive oil brushing step, I learned this the hard way when my first attempt had a sad, limp center that tasted more like wet bread than pizza.
  • Let the pizza rest for two or three minutes after it comes out of the oven so the cheese sets slightly, otherwise your toppings will slide right off when you cut into it.
03 -
  • Brush the crust edges with a little melted butter mixed with garlic powder right when it comes out of the oven for an extra rich, restaurant-quality finish.
  • If your Alfredo sauce feels too thick to spread easily, thin it out with a tablespoon or two of milk or cream before putting it on the dough.
  • Use a pizza peel dusted with cornmeal to transfer your pizza onto a hot stone without sticking, it slides right off like magic and gives the bottom a subtle crunch.
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