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.

# 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 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

# How to Make:

01 - Heat 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 into 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 across surface, maintaining a 1/2-inch border around the edges.
04 - Distribute cooked chicken evenly over sauce. Season with garlic powder and black pepper.
05 - Top with shredded mozzarella cheese, then Parmesan cheese. Add red onion slices if desired.
06 - Bake for 12 to 15 minutes until crust is golden and cheese is bubbly with light browning.
07 - Remove from oven and garnish with fresh parsley. Slice and serve immediately.

# Expert Tips:

01 -
  • It satisfies every carb and cheese craving in one luxurious bite without feeling overly complicated.
  • You can pull it together in under 40 minutes using shortcuts like store-bought dough and rotisserie chicken.
  • It's rich enough to impress guests but forgiving enough for a weeknight dinner when you need comfort food fast.
02 -
  • Always preheat your oven fully before baking, a hot oven is the difference between a crispy crust and a pale, chewy one.
  • Don't overload the pizza with sauce or toppings, too much weight will prevent the crust from crisping and make it soggy in the center.
  • If your dough keeps shrinking back when you roll it, let it rest for five minutes, the gluten needs time to relax.
03 -
  • Use a pizza stone if you have one, it distributes heat evenly and gives you a crispy bottom crust that's hard to achieve on a baking sheet.
  • Let the pizza rest for a minute or two after baking so the cheese sets slightly, this makes slicing cleaner and prevents all the toppings from sliding off.
  • If you want extra garlic flavor, brush the crust edges with garlic butter right when it comes out of the oven.
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