Save My sister showed up one Friday with leftover chicken and a jar of Alfredo sauce, convinced we could make something better than ordering in. We stretched out some dough, spread that creamy sauce edge to edge, and loaded it with cheese until it looked almost ridiculous. The oven worked its magic, and when we pulled it out, bubbling and golden, we both just stood there grinning. That night, pizza night changed forever in my house.
I made this for a group of friends during a game night, skeptical theyd go for something so unconventional. Within ten minutes, the whole pizza was gone, and someone was already asking when I'd make it again. It turns out creamy, cheesy, and carb-loaded is a universal language. Now its my go-to when I want to impress without spending hours in the kitchen.
Ingredients
- Prepared pizza dough: Using store-bought dough saves so much time, and letting it sit at room temperature for 15 minutes makes it easier to stretch without tearing.
- Alfredo sauce: The creamy base replaces traditional tomato sauce and gives this pizza its signature richness, so dont skimp on quality here.
- Cooked chicken breast: Rotisserie chicken is a lifesaver for this recipe, just shred it and youre halfway done.
- Shredded mozzarella cheese: This melts into those perfect stretchy strands that make every slice irresistible.
- Grated Parmesan cheese: It adds a sharp, nutty depth that balances the creaminess of the mozzarella and sauce.
- Red onion: A few thin slices bring a touch of sweetness and a little bite that cuts through all the richness.
- Fresh parsley: A sprinkle at the end makes everything look restaurant-worthy and adds a hint of freshness.
- Olive oil: Brushing the dough before adding toppings helps create a golden, crispy base.
- Garlic powder: Just enough to give the chicken a savory boost without overpowering the creamy sauce.
- Black pepper: A little heat and spice to wake up all those rich flavors.
Instructions
- Preheat and Prep:
- Get your oven screaming hot at 475°F, and if youve got a pizza stone, let it heat up inside. This high heat is what turns dough into that crispy, chewy crust we all crave.
- Shape the Dough:
- Roll out your dough on a floured surface into a nice 12-inch round, then move it onto a greased baking sheet or a peel dusted with cornmeal. Dont stress if its not a perfect circle, rustic looks delicious too.
- Build the Base:
- Brush olive oil all over the dough, then spread that Alfredo sauce evenly, leaving a little border for the crust to puff up. The oil acts like a barrier so the sauce doesnt make things soggy.
- Add the Chicken:
- Scatter your cooked chicken pieces across the sauce, then hit it with garlic powder and black pepper. Make sure the chicken is spread out so every slice gets some.
- Pile on the Cheese:
- Layer on the mozzarella first, then shower it with Parmesan and toss on those red onion slices if youre using them. Dont be shy, this is not the time for restraint.
- Bake Until Golden:
- Slide it into the oven and bake for 12 to 15 minutes, watching for that moment when the cheese is bubbling and the crust edges turn golden brown. Your kitchen will smell incredible.
- Finish and Serve:
- Pull it out, let it cool for just a minute, then sprinkle with fresh parsley, slice it up, and serve while its still steaming. The first bite is always the best.
Save One evening I made this for my nephew, who claimed he hated anything creamy. He ate three slices without saying a word, then asked if we could have it again next week. Food has this way of sneaking past our defenses and changing our minds when we least expect it.
How to Store and Reheat
Leftovers keep well in an airtight container in the fridge for up to three days. I like reheating slices in a hot skillet with a lid, it crisps up the bottom while the cheese gets melty again. The microwave works in a pinch, but youll lose that beautiful crust texture.
Variations to Try
Toss in some baby spinach or sautéed mushrooms before baking for a little extra flavor and nutrition. You could also swap the chicken for cooked bacon or even shrimp if youre feeling fancy. Some people like adding a drizzle of hot sauce or a sprinkle of red pepper flakes for a spicy kick that plays beautifully with all that cream.
Pairing and Serving Ideas
This pizza is rich, so I usually serve it with a simple green salad dressed in lemon vinaigrette to balance things out. A crisp Chardonnay or a light Italian white wine cuts through the creaminess perfectly. If youre keeping it casual, a cold beer works just as well.
- Serve with a side of garlic knots or breadsticks for the ultimate carb fest.
- A tangy coleslaw also makes a surprisingly good companion to all that richness.
- Dont forget napkins, this one gets messy in the best possible way.
Save This pizza has earned its spot in my regular rotation, not just because its easy, but because it makes people happy. Theres something about pulling a homemade pizza out of the oven that feels like a small victory every single time.
Recipe FAQs
- → Can I use homemade Alfredo sauce instead of store-bought?
Yes, homemade Alfredo sauce works beautifully and often tastes superior. Prepare it with butter, heavy cream, garlic, and Parmesan cheese, then let it cool slightly before spreading on the dough to prevent the crust from becoming soggy.
- → How do I achieve a crispy crust?
Preheat a pizza stone in the oven and bake directly on it rather than a baking sheet. This provides even heat distribution from below. You can also brush the crust edges with olive oil and ensure proper oven temperature at 475°F.
- → What are good substitutions for chicken?
Rotisserie chicken offers convenience with excellent flavor. Alternatively, try prosciutto, pancetta, or skip the meat entirely for a vegetarian version with spinach, mushrooms, or sun-dried tomatoes to complement the creamy sauce.
- → How should I store leftover pizza?
Store cooled pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-10 minutes to restore crispness, or use a skillet on the stovetop for individual slices.
- → Can I prepare the pizza dough in advance?
Yes, prepare dough the night before and refrigerate it covered. Bring to room temperature 30 minutes before rolling and topping. This actually develops better flavor through cold fermentation and can make the dough easier to work with.
- → What wine pairs best with this pizza?
A crisp Chardonnay complements the creamy Alfredo sauce beautifully. Light Italian whites like Pinot Grigio or Vermentino also pair wonderfully, cutting through the richness while enhancing the chicken and cheese flavors.