Save My sister and I invented this on a Tuesday night when we had leftover chicken and no marinara in the house. We stared at the jar of Alfredo sauce like it was a dare, then shrugged and went for it. The kitchen filled with the smell of garlic and cream bubbling over melted cheese, and by the time we pulled it out of the oven, we were already arguing over who got the bigger half. That pizza disappeared in minutes, and we've been making it ever since, usually when we need comfort food that feels a little bit fancy.
I made this for my neighbors during a snowstorm last winter when we were all stuck inside. They showed up at my door with a bottle of wine, and we ate straight from the pan, laughing about how we'd never thought to put Alfredo on pizza before. One of them said it tasted like the best parts of pasta and pizza had a baby, and honestly, that's the perfect way to describe it. It became our unofficial snow day tradition after that.
Ingredients
- Prepared pizza dough: Using store bought dough saves time and stress, but if you have homemade on hand, it works beautifully and adds a personal touch to the crust.
- Alfredo sauce: The creamy base is what makes this pizza special, and a good quality jarred version works perfectly, though homemade gives you control over the garlic and richness.
- Cooked chicken breast: Rotisserie chicken is my secret weapon here since it's already seasoned and juicy, but any leftover cooked chicken will do the job.
- Shredded mozzarella cheese: This melts into those gorgeous stretchy strings and provides the classic pizza cheese pull we all crave.
- Grated Parmesan cheese: It adds a sharp, nutty layer that cuts through the richness and makes every bite more complex.
- Red onion: Thinly sliced onion brings a subtle sweetness and a little bite that balances the creamy sauce.
- Fresh parsley: A sprinkle at the end adds color and a hint of freshness that makes the whole thing feel finished.
- Olive oil: Brushing the dough with oil before adding the sauce helps create a barrier and keeps the crust from getting soggy.
- Garlic powder: It deepens the savory flavor without overpowering the creamy sauce.
- Black pepper: Just a little gives the pizza a gentle warmth and keeps it from tasting flat.
Instructions
- Get the oven blazing hot:
- Preheat your oven to 475°F and if you have a pizza stone, let it heat up inside so the crust gets that crispy, bakery style bottom. The high heat is what transforms this from good to great.
- Shape your dough:
- Roll out the pizza dough on a floured surface until it's about 12 inches across, then move it to a greased baking sheet or a peel dusted with cornmeal. Don't stress if it's not a perfect circle, rustic edges add character.
- Build the base:
- Brush the dough lightly with olive oil, then spread the Alfredo sauce evenly, leaving a little border for the crust to puff up golden. The oil keeps everything from soaking in.
- Layer the chicken and season:
- Scatter your cooked chicken evenly over the sauce, then sprinkle with garlic powder and black pepper. This is where the savory magic starts to come together.
- Pile on the cheese:
- Cover everything with mozzarella, then shower it with Parmesan and add your red onion if you're using it. The two cheeses melt at different rates and create the most satisfying texture.
- Bake until bubbly:
- Slide it into the oven and bake for 12 to 15 minutes, watching for a golden crust and cheese that's bubbling and starting to brown in spots. Your kitchen will smell incredible.
- Finish and serve:
- Pull it out, sprinkle with fresh parsley if you have it, slice into wedges, and serve while it's still steaming. The first bite is always the best.
Save One evening, I made this for my partner after a long week, and we ate it on the couch with a bottle of wine and an old movie. He kept saying it tasted like the kind of pizza you'd get at a fancy bistro, and I didn't have the heart to tell him it took me less than 40 minutes. That night, it wasn't just dinner, it was the reset button we both needed.
Making It Your Own
This pizza is forgiving and loves a little creativity. I've added baby spinach for color and a nutrient boost, and mushrooms bring an earthy flavor that works beautifully with the creamy sauce. Sometimes I toss on a handful of crispy bacon or swap the chicken for shrimp when I'm feeling adventurous. If you like heat, a sprinkle of red pepper flakes before baking adds a nice contrast to all that richness.
Getting the Crust Just Right
The secret to a crispy crust is a screaming hot oven and a pizza stone if you have one. I learned the hard way that baking on a cold pan leads to a soft, floppy bottom that just doesn't hold up under all that sauce and cheese. If you don't have a stone, a preheated upside down baking sheet works in a pinch. Let your dough come to room temperature before rolling it out so it stretches easily without snapping back.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, wrapped tightly or stored in an airtight container. When you reheat, skip the microwave because it makes the crust chewy and sad. Instead, warm slices in a skillet over medium heat with a lid on for a few minutes so the cheese melts again and the bottom crisps up.
- Store leftover Alfredo sauce separately if you made extra, it thickens in the fridge but loosens up beautifully when gently reheated.
- Freeze unbaked pizza for up to a month by wrapping it tightly in plastic wrap and foil, then bake straight from frozen, adding a few extra minutes.
- If you have fresh parsley left over, chop it and freeze in ice cube trays with a little olive oil for easy seasoning later.
Save This pizza has become my go to when I want something that feels indulgent but doesn't require a lot of fuss or fancy skills. I hope it brings as much comfort and joy to your table as it has to mine.
Your Questions Answered
- → Can I use store-bought Alfredo sauce?
Yes, store-bought Alfredo sauce works perfectly and saves preparation time. Choose a quality brand for best flavor. Alternatively, make homemade Alfredo sauce by combining butter, heavy cream, garlic, and Parmesan cheese for a fresher taste.
- → What's the best way to achieve a crispy crust?
Preheat a pizza stone in the oven at 475°F for at least 30 minutes before baking. Dust the stone with cornmeal to prevent sticking. The direct heat creates a crispier, more traditional pizza crust compared to using a baking sheet alone.
- → Can I prepare the pizza ahead of time?
You can assemble the pizza up to 2 hours before baking. Cover it loosely with plastic wrap and refrigerate. When ready to bake, add an extra 2-3 minutes to the cooking time since it starts cold. For best results, bake fresh rather than freezing after assembly.
- → What are good substitutes for cooked chicken?
Rotisserie chicken is a convenient shortcut requiring no cooking. Alternatively, use grilled chicken breast, canned chicken, or even Italian sausage. Cook any raw chicken to 165°F internal temperature before adding to the pizza.
- → How can I make this pizza healthier?
Add vegetables like baby spinach, mushrooms, or bell peppers for nutrition and flavor. Use reduced-fat mozzarella and Alfredo sauce. Opt for whole wheat pizza dough for added fiber. These additions enhance the nutritional profile without compromising taste.
- → What wine pairs well with this pizza?
A crisp Chardonnay complements the creamy Alfredo flavors beautifully. Light Italian whites like Pinot Grigio or Vermentino also work well. The acidity in these wines cuts through the richness and cleanses the palate between bites.