Creamy Chicken Alfredo Pizza (Printable Version)

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

# Needed Ingredients:

→ 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

# Steps:

01 - Preheat oven to 475°F. If using a pizza stone, place it in the oven during preheating.
02 - Roll out pizza dough on a lightly floured surface to 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 over surface, leaving a 1/2-inch border for the crust.
04 - Evenly 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, or until crust is golden and cheese is bubbly and lightly browned.
07 - Remove from oven, sprinkle with fresh parsley if desired, slice, and serve immediately.

# Expert Advice:

01 -
  • It marries the creamy richness of pasta Alfredo with the crispy, chewy satisfaction of pizza in every bite.
  • You can have it on the table in about half an hour, making it perfect for those nights when takeout feels too slow.
  • Leftovers reheat beautifully in a hot skillet, crisping up the crust like magic.
02 -
  • Don't skip the olive oil step, I learned the hard way that sauce-soaked crusts turn floppy and disappointing.
  • If your dough keeps shrinking back, let it rest for five minutes before trying again, it needs time to relax.
  • A preheated pizza stone makes an enormous difference in crust quality, but a regular baking sheet works fine if that's what you have.
03 -
  • Use a pizza peel dusted with cornmeal to slide the dough onto a hot stone without sticking or tearing.
  • Let the pizza rest for two minutes after baking so the cheese sets slightly, making it easier to slice cleanly.
  • If you love crispy edges, brush the crust border with a little melted butter mixed with garlic powder before baking.
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