Creamy Chicken Alfredo Pizza (Printable version)

Golden crust topped with creamy Alfredo sauce, tender chicken, and a blend of mozzarella and Parmesan cheeses.

# What you need:

→ 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
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

# How to Make It:

01 - Set oven to 475°F. If using a pizza stone, place it inside while preheating.
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, leaving 1/2-inch border for crust.
04 - Scatter cooked chicken evenly over sauce. Season with garlic powder and black pepper.
05 - Layer shredded mozzarella cheese first, then Parmesan. Add sliced 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. Garnish with fresh parsley if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • It feels fancy but comes together faster than delivery, and tastes about ten times better.
  • The creamy sauce is a welcome break from the usual tomato base, especially for picky eaters.
  • Leftovers reheat beautifully in a hot skillet, keeping that crispy crust intact.
  • You can use rotisserie chicken and store-bought dough to make this a true weeknight winner.
02 -
  • If your crust is getting too dark before the cheese melts, move the pizza to a lower rack or cover the edges with foil.
  • Don't use cold chicken straight from the fridge, it cools down the pizza and makes the cooking uneven.
  • A pizza stone really does make a difference, but if you don't have one, flip a baking sheet upside down and preheat that instead.
03 -
  • Brush the crust edge with a little garlic butter before baking for an extra flavor boost that tastes bakery-level good.
  • If you want a crispier bottom, bake the dough alone for three minutes before adding toppings, it'll hold up better under all that sauce.
  • Grate your own mozzarella instead of buying pre-shredded, it melts smoother and doesn't have that weird coating.
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