Save My oven was acting up one Friday night, running hotter than usual, and I had promised the kids homemade pizza. I glanced at the leftover chicken in the fridge and a jar of Alfredo sauce I'd bought on impulse, and suddenly dinner clicked into place. We skipped the red sauce entirely, and what came out of that temperamental oven was golden, bubbly, and completely different from our usual pepperoni routine. Now it's the pizza they request most, especially when friends come over.
I made this for my sister's birthday once, doubling the recipe and using two baking sheets. She's the kind of person who orders Alfredo pasta everywhere we go, so I thought she'd appreciate the twist. When she took her first slice, she paused mid-chew and said it tasted like someone finally understood her. We laughed, but she wasn't entirely kidding.
Ingredients
- Prepared pizza dough: I use store-bought dough from the bakery section because it saves time and bakes up beautifully, just let it sit at room temperature for ten minutes before rolling.
- Alfredo sauce: Homemade is lovely, but a good jarred version works perfectly here and keeps this recipe weeknight friendly.
- Cooked chicken breast: Rotisserie chicken is your best friend for this, shred it with your hands for irregular pieces that crisp up nicely in the oven.
- Shredded mozzarella cheese: The stretchy, melty backbone of the pizza, buy it pre-shredded or grate your own for a creamier melt.
- Grated Parmesan cheese: This adds a sharp, nutty depth that balances the richness of the Alfredo, don't skip it.
- Red onion: Thinly sliced and optional, but it brings a sweet sharpness that cuts through all that cream.
- Fresh parsley: A bright green finish that makes the pizza look and taste fresher, plus it's a nice contrast to all the white and gold.
- Olive oil: Brushing the dough before topping helps it crisp and adds a subtle fruity note.
- Garlic powder: A little sprinkle over the chicken reinforces that classic Alfredo flavor without overpowering.
- Black pepper: Freshly cracked if you have it, it wakes up the creamy sauce and keeps things from tasting flat.
Instructions
- Preheat and Prep:
- Crank your oven to 475°F and if you have a pizza stone, slide it in now so it gets screaming hot. This high heat is what gives you that pizzeria-style crisp on the bottom.
- Shape the Dough:
- Roll the dough out on a floured counter into a rough 12-inch circle, don't stress about perfection. Transfer it to a greased baking sheet or a peel dusted with cornmeal so it slides off easily.
- Build the Base:
- Brush the dough with olive oil, then spread the Alfredo sauce from the center outward, leaving a half-inch border. The oil helps the crust brown and adds a hint of richness.
- Add the Chicken and Seasoning:
- Scatter the cooked chicken evenly over the sauce, then dust with garlic powder and black pepper. Try to keep the toppings somewhat even so every slice gets a fair share.
- Layer the Cheese:
- Sprinkle the mozzarella first, then the Parmesan, and toss on the red onion if you're using it. The cheese will bubble and brown beautifully as it bakes.
- Bake Until Golden:
- Slide the pizza into the hot oven and bake for 12 to 15 minutes, watching for a golden crust and bubbly, lightly browned cheese. Your kitchen will smell incredible.
- Finish and Serve:
- Pull it out, scatter fresh parsley over the top, slice with a sharp pizza cutter, and serve immediately. The first bite is always the best when it's still steaming.
Save One winter evening, I made this pizza for a group of friends who'd come over to watch a game. Someone brought a bottle of Chardonnay, and the pairing was so good we almost forgot about the TV. It became less about the score and more about passing slices and refilling glasses, the kind of night that lingers in your memory longer than the final buzzer.
Making It Your Own
I've added baby spinach under the cheese before, and it wilts perfectly without making things watery. Mushrooms work beautifully too, especially if you sauté them first to cook off some moisture. You could even stir a little pesto into the Alfredo for an herby twist, or swap the chicken for cooked shrimp if you're feeling fancy. The base recipe is forgiving enough to handle whatever your fridge is offering.
Storing and Reheating
Leftover slices keep in an airtight container in the fridge for up to three days, though they rarely last that long in my house. Reheat them in a skillet over medium heat with a lid on for a minute or two, the crust crisps back up and the cheese gets gooey again. Microwaving works in a pinch, but you lose that satisfying crunch.
Serving Suggestions
This pizza is rich enough to stand on its own, but a simple arugula salad with lemon vinaigrette cuts through the creaminess and makes it feel like a complete meal. I've also served it with roasted garlic breadsticks, which is admittedly carb overload but absolutely worth it. A crisp white wine or even a light lager balances the richness without competing for attention.
- Pair with a Caesar salad for classic Italian-American vibes.
- Serve with marinara on the side for dipping the crust if anyone misses red sauce.
- Offer crushed red pepper flakes at the table for those who like a little heat.
Save This pizza has become one of those recipes I turn to when I want something comforting but a little special, proof that you don't need a long ingredient list to make people happy. Give it a try on your next pizza night and watch it become a new favorite.
Recipe Help & Answers
- → Can I use homemade Alfredo sauce instead of store-bought?
Absolutely! Homemade Alfredo sauce works wonderfully and often tastes superior. Prepare it with butter, cream, garlic, and Parmesan cheese, then let it cool slightly before spreading on the dough to prevent the crust from becoming soggy.
- → What type of chicken works best for this pizza?
Cooked chicken breast is ideal for even, tender pieces. Rotisserie chicken is a convenient shortcut that saves preparation time. Ensure the chicken is diced or shredded into bite-sized pieces for optimal distribution across the pizza.
- → How do I achieve a crispy crust?
Preheat a pizza stone in the oven and transfer your dough onto it using a pizza peel dusted with cornmeal. This creates direct heat contact and results in a crispier, more evenly baked crust compared to a standard baking sheet.
- → Can I prepare the pizza ahead of time?
Yes, assemble the pizza completely, then refrigerate for up to 2 hours before baking. Add 2-3 minutes to the baking time if cooking from cold. You can also freeze the uncooked pizza for up to one month.
- → What vegetables pair well with this pizza?
Baby spinach, mushrooms, sun-dried tomatoes, or roasted garlic complement the creamy Alfredo beautifully. Add vegetables before the cheese layer, using moderate amounts to prevent excess moisture that could soften the crust.
- → Is this pizza suitable for dietary restrictions?
This pizza contains dairy and gluten. For a gluten-free version, use gluten-free pizza dough. For dairy-free, substitute with dairy-free Alfredo sauce and vegan cheese alternatives, though flavors will differ from the original.