Creamy Chicken Alfredo Pizza (Print Version)

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

# Ingredient List:

→ 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

# Steps:

01 - Preheat oven to 475°F. If using a pizza stone, position it in the oven during 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 the surface, leaving a 1/2-inch border for the crust.
04 - Scatter cooked chicken evenly over sauce. Season with garlic powder and black pepper.
05 - Top with shredded mozzarella cheese, followed by Parmesan cheese. Add red onion if desired.
06 - Bake for 12-15 minutes until crust is golden and cheese is bubbly with light brown edges.
07 - Remove from oven and sprinkle with fresh parsley if desired. Slice and serve hot.

# Expert Tips:

01 -
  • It delivers all the comfort of creamy pasta but with the satisfying crunch of a golden pizza crust.
  • You can throw it together with pantry staples and leftover chicken, making it perfect for busy weeknights.
  • The blend of mozzarella and Parmesan creates a rich, stretchy cheese pull that never gets old.
  • It feels indulgent without requiring fancy techniques or hard to find ingredients.
02 -
  • Don't skip brushing the dough with olive oil, it prevents the Alfredo sauce from making the crust soggy and adds flavor.
  • If your chicken is cold from the fridge, let it sit out for a few minutes so it doesn't cool down the pizza and slow the baking process.
  • A preheated pizza stone makes a noticeable difference in crust texture, turning it crispy on the bottom and airy inside.
03 -
  • Use a pizza peel and cornmeal to transfer your pizza smoothly onto a hot stone without sticking or tearing the dough.
  • Let the pizza rest for a minute or two after baking so the cheese sets slightly, making it easier to slice cleanly.
  • If you want extra flavor, brush the crust edges with garlic butter right when it comes out of the oven.
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