Chicken Alfredo Pizza (Printable)

Golden crust topped with creamy Alfredo sauce, tender chicken, and melted cheeses for an Italian-American fusion.

# 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

# How-To:

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

# Expert Advice:

01 -
  • It satisfies both pizza and pasta cravings in one glorious bite, no need to choose anymore.
  • You can throw it together on a weeknight with ingredients you probably already have tucked away.
  • The creamy Alfredo base feels indulgent but doesn't require any fancy technique or hard to find cheeses.
  • Leftovers reheat beautifully in a hot skillet, crust stays crispy and the cheese gets all melty again.
02 -
  • If you pile the toppings too high, the center won't cook through and you'll end up with a soggy middle, less is more here.
  • Brushing olive oil on the dough before adding sauce is non-negotiable, it creates a waterproof layer that keeps everything crisp.
  • Let the pizza rest for at least a minute after baking or the cheese will slide right off when you cut it, patience pays off.
03 -
  • Par-bake the crust for 5 minutes before adding toppings if you want an extra crispy base that won't buckle under the weight.
  • Use a pizza peel and cornmeal to slide the pizza onto a preheated stone, it makes you feel like a real pizzaiolo and the crust comes out restaurant quality.
  • Let your Alfredo sauce come to room temperature before spreading it, cold sauce doesn't spread evenly and can tear the dough.
  • Always finish with fresh herbs, it makes the whole thing look and taste like you spent way more time than you actually did.
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