Save to Pinterest My roommate burst through the door one Friday night with leftover Alfredo from lunch and a wild idea: why not put it on pizza? I was skeptical at first, standing there with a ball of dough already rising on the counter. But the moment that creamy sauce hit the hot crust and mingled with bubbling mozzarella, I knew we'd stumbled onto something ridiculously good. Now it's my go-to when I want comfort food that feels a little fancy without any of the fuss.
I made this for my sister's birthday dinner last spring, and she declared it better than any restaurant version she'd tried. We sat on the back porch with string lights overhead, pulling slices apart while the cheese stretched between our plates. She kept going back for one more piece, laughing at how something so simple could taste so decadent. That night turned into a tradition, and now she requests it every year.
Ingredients
- Prepared pizza dough: Using store-bought dough saves time and stress, and letting it sit at room temperature for 20 minutes makes it easier to stretch without snapping back.
- Alfredo sauce: Homemade is wonderful, but a good jarred version works just as well and keeps this recipe weeknight-friendly.
- Cooked chicken breast: I like using rotisserie chicken for its flavor and convenience, shredding it by hand so every piece soaks up the sauce.
- Shredded mozzarella cheese: This melts into those beautiful, stretchy strands that make every slice look like a commercial.
- Grated Parmesan cheese: It adds a sharp, nutty depth that balances the richness of the Alfredo beautifully.
- Red onion: Thinly sliced, it brings a hint of sharpness and color, though I skip it when I want pure comfort.
- Fresh parsley: A sprinkle at the end brightens the whole thing and makes it look like you tried harder than you did.
- Olive oil: Brushing it on the dough before sauce creates a barrier that keeps the crust from getting soggy.
- Garlic powder: It quietly amplifies the Alfredo without overwhelming, and it's easier than mincing fresh garlic when you're in a hurry.
- Black pepper: Just a little bite to cut through all that creamy richness.
Instructions
- Preheat and Prep:
- Set your oven to 475°F and let it get screaming hot, especially if you're using a pizza stone. This high heat is what gives you that golden, crispy crust with a tender chew inside.
- Shape the Dough:
- Roll it out on a floured surface, working from the center outward, until you have a 12-inch round. Transfer it carefully to your baking sheet or peel so it doesn't tear.
- Oil and Sauce:
- Brush olive oil all over the dough, then spread the Alfredo sauce evenly, leaving a little border for that puffy crust. The oil acts like a shield, keeping everything crisp.
- Add the Chicken:
- Scatter your cooked chicken evenly so every slice gets a fair share. Dust it with garlic powder and black pepper for an extra layer of flavor.
- Pile on the Cheese:
- Blanket the pizza with mozzarella, then shower it with Parmesan and red onion if you're using it. Don't be shy, this is a cheese-forward experience.
- Bake Until Golden:
- Slide it into the oven and bake for 12 to 15 minutes, watching for that moment when the cheese bubbles and the edges turn a deep gold. The smell alone will have everyone circling the kitchen.
- Finish and Serve:
- Pull it out, let it cool for just a minute, then scatter fresh parsley over the top. Slice it up and serve while it's still steaming.
Save to Pinterest There was a rainy Tuesday when I made this for myself, just because I needed something warm and indulgent after a long day. I ate two slices standing at the counter, watching the rain streak down the window, and felt the kind of deep comfort that only good food can bring. It reminded me that you don't need a special occasion to make something special.
How to Store and Reheat
Leftover slices keep well in an airtight container in the fridge for up to three days. When you reheat them, skip the microwave, it'll make the crust rubbery. Instead, warm them in a skillet over medium heat with a lid on for a few minutes until the cheese melts and the bottom crisps up again. You can also pop them in a 375°F oven for about 10 minutes if you're reheating several slices at once.
Variations You Might Love
I've tried this with baby spinach tucked under the cheese, and it adds a fresh, slightly earthy note that balances the richness. Mushrooms work beautifully too, especially if you sauté them first to remove excess moisture. For a little heat, sprinkle red pepper flakes over the top before baking, or swap in some spicy Italian sausage in place of the chicken. Once you get comfortable with the base, it becomes a canvas for whatever sounds good.
Serving Suggestions
This pizza is rich enough to be the star of the meal, but I like pairing it with a simple arugula salad dressed in lemon and olive oil to cut through the cream. A crisp Chardonnay or a light Italian white like Pinot Grigio complements it perfectly. If you're feeding a crowd, slice it into smaller squares and serve it as an appetizer, it disappears fast.
- Serve with a tangy Caesar salad for contrast.
- Pair with garlic knots or breadsticks if you're feeling extra indulgent.
- Offer hot sauce or ranch on the side for those who like to customize their slice.
Save to Pinterest This pizza has become one of those recipes I turn to when I want to feel like I'm treating myself without spending hours in the kitchen. I hope it brings you the same kind of easy joy it's brought me, one cheesy, creamy slice at a time.
Recipe Questions
- → Can I use homemade Alfredo sauce instead of store-bought?
Yes, homemade Alfredo sauce works wonderfully. Simply prepare your sauce ahead of time, let it cool slightly, then spread it on the dough before adding toppings. This allows you to control the ingredients and adjust the seasoning to your preference.
- → What's the best way to achieve a crispy crust?
Preheat a pizza stone in the oven and transfer your dough directly onto it for baking. You can also brush the dough lightly with olive oil before adding toppings to enhance crispness and browning.
- → How can I prevent the cheese from burning?
Keep oven temperature at 475°F and monitor closely during the final 5 minutes of baking. If cheese begins browning too quickly, cover the pizza loosely with foil for the remaining cooking time.
- → Can I prepare this ahead of time?
You can assemble the pizza up to 2 hours before baking and store it covered in the refrigerator. Add 2-3 minutes to the baking time if baking straight from the fridge.
- → What wine pairs well with this dish?
A crisp Chardonnay or light Italian white wine like Pinot Grigio complements the creamy Alfredo sauce beautifully without overpowering the flavors.
- → How do I store leftovers?
Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes until warmed through, or use a skillet for a crispier result.