Chicken Alfredo Pizza (Print Version)

Golden crust layered with creamy Alfredo, chicken, and melted cheeses for rich Italian-American flavors.

# 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 - ⅓ cup grated Parmesan cheese
06 - ¼ cup thinly sliced red onion (optional)
07 - 1 tablespoon chopped fresh parsley (optional)
08 - 1 tablespoon olive oil

→ Seasonings

09 - ½ teaspoon garlic powder
10 - ¼ teaspoon black pepper

# Steps to Follow:

01 - Preheat the oven to 475°F. If using a pizza stone, place it inside while preheating.
02 - Roll out the pizza dough on a lightly floured surface to a 12-inch round. Transfer to a greased baking sheet or a pizza peel dusted with cornmeal.
03 - Brush the dough with olive oil. Spread the Alfredo sauce evenly over the surface, leaving a ½-inch border around the edge.
04 - Distribute the cooked chicken evenly over the sauce. Sprinkle garlic powder and black pepper on top.
05 - Scatter shredded mozzarella followed by grated Parmesan cheese over the chicken. Add red onion if desired.
06 - Bake for 12 to 15 minutes until the crust is golden and the cheese is bubbly with light browning.
07 - Remove from oven, sprinkle with fresh parsley if using, slice, and serve immediately.

# Additional Tips::

01 -
  • It comes together in under 35 minutes, which means weeknight dinner doesn't have to be a production.
  • The Alfredo sauce creates this silky richness that regular tomato-based pizza can't quite capture, and once you taste it, you'll understand why people keep asking for seconds.
02 -
  • Don't skip the half-inch border around the crust—it needs space to puff and brown, and it's the part people end up eating first anyway.
  • If your Alfredo sauce is too thick, thin it slightly with a splash of milk so it spreads easily and soaks into the dough instead of sitting on top in globs.
03 -
  • If you want an extra-crispy crust, bake directly on a preheated pizza stone instead of a baking sheet—the difference is real and worth the small effort.
  • Rotisserie chicken from the grocery store is genuinely a game-changer here; it's seasoned, it's already cooked, and it tastes better than most home-cooked chicken for this application.
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