Chicken Alfredo Pizza (Printable)

Golden crust topped with creamy Alfredo sauce, tender chicken, and melted cheese for a delicious 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 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 floured surface to a 12-inch round and transfer to a greased baking sheet or pizza peel dusted with cornmeal.
02 - Brush dough with olive oil. Spread Alfredo sauce evenly over the surface, leaving a 1/2-inch border for the crust edge.
03 - Scatter cooked chicken evenly over the sauce. Sprinkle with garlic powder and black pepper.
04 - Top with shredded mozzarella cheese, followed by grated Parmesan cheese. Distribute red onion across the surface.
05 - Bake for 12 to 15 minutes until the crust achieves a golden color and cheese is bubbly with light browning.
06 - Remove from oven, garnish with fresh parsley, slice into portions, and serve immediately while hot.

# Expert Advice:

01 -
  • It satisfies both pizza and pasta cravings in one glorious bite, no need to choose sides anymore.
  • The creamy Alfredo base feels indulgent but comes together faster than you'd expect on a busy weeknight.
  • Leftovers reheat beautifully and somehow taste even richer the next day.
02 -
  • If you overload the pizza with too much sauce or chicken, the crust stays soggy in the center, learned that one the hard way.
  • Letting the dough come to room temperature makes it easier to stretch and prevents it from shrinking back when you roll it out.
  • A preheated pizza stone really does make a difference, the bottom gets crispy instead of soft and pale.
03 -
  • Brush the crust edge with a little melted butter and sprinkle it with garlic salt before baking for an extra flavor boost.
  • If your oven runs cool, slide the pizza under the broiler for the last minute to get that gorgeous golden-brown cheese.
  • Use a pizza peel and cornmeal to transfer the pizza smoothly onto a hot stone, it slides right off without sticking.
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