Creamy Chicken Alfredo Pizza (Printable version)

Golden crust topped with creamy Alfredo sauce, tender chicken, and a rich cheese blend for an irresistible Italian-American classic.

# What You 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

# Step-by-step guide:

01 - Preheat oven to 475°F. If using a pizza stone, place it in the oven during preheating. 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.
02 - Brush the dough with olive oil. Spread Alfredo sauce evenly over the surface, leaving a 1/2-inch border for the crust edge.
03 - Evenly scatter cooked chicken over the sauce. Sprinkle with garlic powder and black pepper.
04 - Top with shredded mozzarella cheese, followed by Parmesan cheese. Distribute red onion slices across the surface.
05 - Bake for 12-15 minutes until the crust is golden and cheese is bubbly with light browning.
06 - Remove from oven and sprinkle with fresh parsley. Slice and serve while hot.

# Expert Tips:

01 -
  • It transforms leftover chicken into something that feels restaurant fancy without any complicated steps.
  • The creamy Alfredo base is a welcome break from tangy tomato sauce and keeps every bite luscious.
  • It comes together in about half an hour, making it perfect for weeknight cravings or last minute gatherings.
  • The golden cheese crust gives you those crispy, bubbly edges that make everyone fight over the corner slices.
02 -
  • If your Alfredo sauce is too thick, thin it with a splash of milk so it spreads easily without tearing the dough.
  • Don't overload the pizza with toppings or the crust won't crisp properly, less is more when it comes to creamy sauces.
  • Let the pizza rest for a minute or two after baking so the cheese sets slightly and doesn't slide off when you cut it.
03 -
  • Use a pizza peel and cornmeal to slide the pizza onto a hot stone without sticking or tearing the dough.
  • Brush the crust edges with garlic butter halfway through baking for an extra layer of flavor that tastes bakery level.
  • Let your dough come to room temperature before rolling it out so it stretches easily and doesn't snap back.
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