Creamy Chicken Alfredo Pizza (Printer-friendly)

Golden crust topped with creamy Alfredo sauce, tender chicken, mozzarella, and Parmesan cheese for an Italian-American favorite.

# 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

# Directions:

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 12-inch round. Transfer to greased baking sheet or pizza peel dusted with cornmeal.
03 - Brush dough with olive oil. Spread Alfredo sauce evenly over surface, leaving 1/2-inch border for crust.
04 - Scatter cooked chicken evenly over sauce. Sprinkle with garlic powder and black pepper.
05 - Layer shredded mozzarella cheese, then Parmesan cheese. Add sliced red onion if desired.
06 - Bake for 12 to 15 minutes until crust is golden and cheese is bubbly with light browning.
07 - Remove from oven, sprinkle with fresh parsley if desired. Slice and serve immediately while hot.

# Expert Advice:

01 -
  • It brings together the comfort of creamy pasta and the fun of pizza in one glorious bite.
  • You can have it on the table in half an hour, perfect for busy weeknights or lazy weekends.
  • Leftovers reheat beautifully, and somehow taste even better the next day.
02 -
  • If your dough keeps shrinking back when you roll it, let it rest for five minutes, it needs to relax just like we do.
  • Dont overload the pizza with too much sauce or chicken, or the crust wont crisp up properly and youll end up with a soggy center.
  • A pizza stone really does make a difference, but if you dont have one, just preheat your baking sheet for a few minutes before sliding the dough on.
03 -
  • Let your dough come to room temperature before working with it, cold dough is stubborn and tears easily.
  • If you want extra crispy edges, brush the crust border with a little olive oil and sprinkle it with Parmesan before baking.
  • Taste your Alfredo sauce before spreading it, some store-bought versions need a pinch of salt or a squeeze of lemon to brighten them up.
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