Chicken Alfredo Pizza (Printable Version)

Golden crust topped with creamy Alfredo sauce, tender chicken, and a blend of mozzarella and Parmesan cheeses.

# 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 Steps:

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 edge.
04 - Scatter cooked chicken evenly over sauce. Season with garlic powder and black pepper.
05 - Top with shredded mozzarella cheese, followed by Parmesan cheese. Add red onion slices if desired.
06 - Bake for 12-15 minutes until crust is golden brown and cheese is bubbly with light browning.
07 - Remove from oven and sprinkle with fresh parsley. Slice and serve immediately while hot.

# Tips for Success:

01 -
  • It turns two comfort foods into one ridiculously satisfying dinner that feels like a special occasion.
  • You can throw it together in half an hour, even on a weeknight when youre too tired to think.
  • The creamy sauce and melty cheese make every bite feel indulgent without any complicated techniques.
  • It uses ingredients you probably already have, especially if you keep pizza dough in the freezer.
02 -
  • Brush that olive oil on the dough before the sauce or you'll end up with a soggy middle that doesn't crisp up properly.
  • Don't overload the pizza with too much sauce or chicken, or the crust won't support it and you'll have a floppy, hard to eat slice.
  • Let the pizza stone preheat fully if you're using one, otherwise the bottom won't cook evenly and you'll lose that crispy texture.
03 -
  • Use a pizza cutter or kitchen shears to slice it easily while it's hot, no struggling with a dull knife required.
  • If your dough keeps shrinking back when you roll it, let it rest for 5 minutes so the gluten relaxes and it stretches more easily.
  • Taste your Alfredo sauce before spreading it and adjust with a pinch of salt or extra Parmesan if it needs more flavor.
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