Creamy Chicken Alfredo Pizza (Printable)

Golden crust topped with creamy Alfredo sauce, tender chicken, and a rich cheese blend for an irresistible 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:

01 - Preheat oven to 475°F. If using a pizza stone, place it in the oven while 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 hot.

# Expert Tips:

01 -
  • It satisfies both pizza and comfort food cravings in one indulgent bite.
  • The creamy Alfredo base is a nice break from the usual tomato sauce routine.
  • You can have it on the table in about 35 minutes, which beats delivery most nights.
  • Leftovers reheat beautifully in a hot skillet, crust and all.
02 -
  • If your dough is too cold, it will snap back when you try to stretch it, so let it sit at room temperature for at least 15 minutes.
  • Don't overload the pizza with sauce or toppings, or the center will stay soggy no matter how hot your oven is.
  • A pizza stone makes a noticeable difference in crust texture, but a preheated baking sheet works in a pinch.
03 -
  • If you're using a pizza stone, dust your peel with cornmeal instead of flour to help the pizza slide off smoothly.
  • Let the pizza rest for a full minute after baking so the cheese sets slightly and doesn't slide off when you cut it.
  • For extra garlic flavor, mix a little minced fresh garlic into the Alfredo sauce before spreading it on the dough.
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