Chicken Alfredo Pizza (Printable)

Golden crust topped with creamy Alfredo sauce, tender chicken, and a rich 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 Make It:

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 slices if desired.
06 - Bake for 12 to 15 minutes, or until crust is golden and cheese is bubbly and lightly browned.
07 - Remove from oven, sprinkle with fresh parsley if desired, slice, and serve hot.

# Expert Tips:

01 -
  • It satisfies that craving for creamy pasta and crispy pizza all at once without choosing between them.
  • You can have it on the table in 35 minutes, faster than most delivery times.
  • Leftovers reheat beautifully in a hot skillet, keeping the crust crisp and the toppings luscious.
  • Its the kind of recipe that makes you look like a genius with minimal effort.
02 -
  • If your crust turns out soggy, you probably used too much sauce or didnt preheat the oven long enough, so spread the Alfredo thin and let that oven get ripping hot.
  • Putting the pizza directly on a preheated stone instead of a baking sheet makes the biggest difference in crust texture, its worth the extra step if you have one.
  • Dont skip the olive oil brush on the dough, it creates a protective layer and adds a subtle richness that really elevates the whole bite.
03 -
  • If you want an even crispier crust, prebake the dough for 5 minutes before adding any toppings, then continue with the recipe as written.
  • Grate your own Parmesan instead of using the pre-grated stuff, it melts better and tastes infinitely more vibrant and nutty.
  • A light brush of garlic butter on the crust edges right after baking turns them into something bakery-level delicious.
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