Chicken Alfredo Pizza (Print Version)

Rich pizza featuring golden crust, creamy Alfredo sauce, tender chicken, and a blend of cheeses in just 35 minutes.

# 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 It:

01 - Preheat the oven to 475°F. If using a pizza stone, place it in the oven during preheating.
02 - Roll out the 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 the dough with olive oil. Spread the Alfredo sauce evenly over the surface, leaving a 1/2-inch border for the crust.
04 - Scatter the cooked chicken evenly over the sauce. Sprinkle with garlic powder and black pepper.
05 - Top with shredded mozzarella cheese, followed by Parmesan cheese. Add red onion slices if desired.
06 - Bake for 12 to 15 minutes until the crust is golden and the cheese is bubbly with light browning.
07 - Remove from the oven and sprinkle with fresh parsley if desired. Slice and serve immediately.

# Expert Tips:

01 -
  • It tastes like comfort food dressed up for a dinner party without any of the fuss.
  • You can use rotisserie chicken and store-bought dough, so it's weeknight friendly even when you're tired.
  • The creamy Alfredo base is a welcome break from tomato sauce and feels a little luxurious every single time.
02 -
  • Brushing the dough with olive oil before adding sauce makes all the difference in preventing a soggy middle, I learned that the hard way.
  • If your chicken is cold from the fridge, let it sit out for a few minutes so it doesn't cool down the pizza and slow the baking.
03 -
  • Use a pizza peel dusted with cornmeal or semolina to transfer your pizza smoothly onto a hot stone without sticking or tearing.
  • Let the baked pizza rest for two minutes before slicing so the cheese sets slightly and doesn't slide off in a molten mess.
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