Creamy Chicken Alfredo Pizza (Printable format)

Golden-crusted pizza topped with creamy Alfredo, succulent chicken, and a blend of mozzarella and Parmesan cheese.

# List of 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

# How to make it:

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 the surface, leaving a 1/2-inch border for the crust.
04 - Scatter cooked chicken evenly over the sauce. Sprinkle with garlic powder and black pepper.
05 - Add shredded mozzarella cheese, followed by Parmesan cheese. Distribute red onion over the top.
06 - Bake for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly and lightly browned.
07 - Remove from oven, sprinkle with fresh parsley, slice, and serve hot.

# Expert Suggestions:

01 -
  • It brings together two comfort food favorites in one incredibly satisfying bite that feels like a special treat without any fuss.
  • The creamy Alfredo base is a welcome change from tomato sauce and pairs beautifully with tender chicken and melted cheese.
  • It comes together in just over half an hour, making it perfect for busy weeknights when you want something homemade and delicious.
  • Leftovers reheat surprisingly well, and cold slices make an indulgent breakfast the next morning.
02 -
  • Don't skip the olive oil brushing step, I learned the hard way that Alfredo sauce can make the center of the pizza soggy if applied directly to bare dough.
  • Let your dough come to room temperature before stretching, cold dough is stubborn and will shrink back no matter how hard you try to roll it out.
  • Use a pizza stone if you have one, the difference in crust texture is dramatic and worth the small extra effort of preheating it.
  • Resist the urge to overload the toppings, too much sauce or chicken will weigh down the crust and prevent it from crisping properly.
03 -
  • Always preheat your baking surface, whether it's a stone or a sheet pan, because starting with a hot surface is what gives you that crispy, non-soggy bottom.
  • If you're making your own Alfredo sauce, let it cool slightly before spreading it on the dough so it doesn't start cooking the dough prematurely and making it tough.
  • Invest in a pizza peel if you use a stone regularly, it makes transferring the topped pizza so much easier and prevents those heartbreaking mid-transfer collapses.
  • For an extra indulgent touch, drizzle a little truffle oil over the finished pizza just before serving, it takes the flavor to another level.
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