Chicken Alfredo Pizza (Printer-Friendly)

Rich and indulgent pizza with creamy Alfredo sauce, tender chicken, and melted cheeses. Golden crust. Serves 4.

# What You'll 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 - 0.33 cup grated Parmesan cheese
06 - 0.25 cup red onion, thinly sliced
07 - 1 tablespoon fresh parsley, chopped
08 - 1 tablespoon olive oil

→ Seasonings

09 - 0.5 teaspoon garlic powder
10 - 0.25 teaspoon black pepper

# How To Make It:

01 - Preheat oven to 475°F. If using pizza stone, place it inside during 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 0.5-inch border for crust.
04 - Scatter cooked chicken over sauce. Sprinkle with garlic powder and black pepper.
05 - Top with shredded mozzarella 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 browning.
07 - Remove from oven, sprinkle with fresh parsley if desired. Slice and serve immediately.

# Expert Suggestions:

01 -
  • It turns weeknight dinner into something that feels like a treat without any fancy technique or hard to find ingredients.
  • The creamy Alfredo base is a welcome break from tomato sauce and pairs beautifully with tender chicken and two kinds of cheese.
  • Everything comes together in just over half an hour, so you can have homemade pizza on the table faster than delivery.
  • Leftovers reheat surprisingly well and taste just as indulgent the next day.
02 -
  • Don't skip brushing the dough with olive oil or your crust can turn soggy from the creamy sauce, especially in the center.
  • Make sure your chicken is fully cooked before it goes on the pizza since the baking time isn't long enough to cook raw meat through.
  • If your oven runs cool, add a couple extra minutes to the bake time so the cheese gets properly melty and the crust crisps up.
03 -
  • Use a pizza peel and cornmeal to slide your pizza onto a hot stone without sticking or tearing the dough.
  • Let the pizza rest for two or three minutes after baking so the cheese sets slightly and doesn't slide off when you cut it.
  • Drizzle a tiny bit of truffle oil over the finished pizza for a restaurant quality finish that makes it taste extra special.
Go Back