Chicken Alfredo Pizza (Printable Version)

Golden crust topped with creamy Alfredo sauce, tender chicken, and melted mozzarella and Parmesan cheese.

# 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 a lightly floured surface to a 12-inch round and 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 grated Parmesan cheese. Add red onion slices if desired.
05 - Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly with light browning.
06 - Remove from oven and sprinkle with fresh parsley if desired. Slice and serve hot.

# Expert Tips:

01 -
  • It takes that creamy pasta comfort and puts it on a crispy crust you can eat with your hands.
  • You can pull this together in half an hour without breaking a sweat.
  • It uses up leftover chicken in a way that feels like a treat, not a rerun.
  • The mix of mozzarella and Parmesan gives you that gooey, salty bite in every slice.
02 -
  • If your crust is turning soggy, you're using too much sauce or not brushing the dough with oil first.
  • Preheating a pizza stone for at least 20 minutes makes all the difference in getting that crispy, pizzeria style bottom.
  • 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 directly onto a stone, it's easier than trying to transfer a loaded baking sheet.
  • If your Alfredo sauce is thick, thin it slightly with a splash of milk so it spreads more easily and doesn't clump.
  • Save the Parmesan for the last two minutes of baking if you want it to stay pale and not brown too much.
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