Creamy Chicken Alfredo Pizza (Print Version)

Golden crust topped with creamy Alfredo sauce, tender chicken, and a blend of cheeses. Italian-American comfort food.

# 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 oven to 475°F. If using a pizza stone, place it in the oven during preheating. Roll out pizza dough on lightly floured surface to 12-inch round and transfer to greased baking sheet or pizza peel dusted with cornmeal.
02 - Brush dough with olive oil. Spread Alfredo sauce evenly over surface, leaving 1/2-inch border for crust edge.
03 - Scatter cooked chicken evenly over sauce. Sprinkle with garlic powder and black pepper.
04 - Top with shredded mozzarella cheese, followed by Parmesan cheese. Add red onion slices if desired.
05 - Bake for 12 to 15 minutes until crust is golden brown and cheese is bubbly with light browning.
06 - Remove from oven, sprinkle with fresh parsley if desired, slice, and serve immediately.

# Additional Tips::

01 -
  • It tastes like comfort food had a baby with date night, fancy enough to feel special but easy enough for a weeknight.
  • The creamy Alfredo base is a welcome break from tomato sauce, especially if youve been making margherita pizzas all month.
  • Leftovers reheat beautifully, and honestly taste even better the next day when the flavors have melded together.
02 -
  • I once skipped the olive oil brushing step and the crust soaked up too much sauce, turning the bottom into a soggy mess that stuck to the pan.
  • Using cold chicken straight from the fridge means it won't heat through properly, so make sure your chicken is at least room temperature before topping.
03 -
  • Pre-bake the dough for 5 minutes before adding toppings if you're nervous about a soggy center, it sets the structure and prevents any moisture issues.
  • A splash of white wine in your Alfredo sauce, whether homemade or doctored from a jar, adds a brightness that keeps the richness from feeling heavy.
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