Creamy Chicken Alfredo Pizza (Printable)

Golden crust topped with creamy Alfredo sauce, tender chicken, and a rich cheese blend. A delicious Italian-American fusion classic.

# 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

# Directions:

01 - Preheat oven to 475°F. Position pizza stone on center rack if using.
02 - Roll out dough on lightly floured surface to 12-inch round. Transfer to greased baking sheet or pizza peel dusted with cornmeal.
03 - Brush dough with olive oil. Spread Alfredo sauce evenly over surface, leaving 1/2-inch border for crust.
04 - Scatter cooked chicken evenly over sauce. Season with garlic powder and black pepper.
05 - Layer shredded mozzarella followed by Parmesan cheese. Add red onion slices if desired.
06 - Bake for 12-15 minutes until crust is golden and cheese is bubbly with light browning.
07 - Remove from oven, garnish with fresh parsley if desired, slice, and serve immediately.

# Expert Hints:

01 -
  • It comes together in 35 minutes, making it faster than delivery and infinitely more satisfying.
  • The creamy Alfredo base feels luxurious without being fussy or complicated.
  • You can use rotisserie chicken and store-bought dough, so it's as easy as you need it to be.
  • It's the kind of pizza that makes people lean in and ask what's on it.
02 -
  • If you skip brushing the dough with olive oil, the Alfredo sauce will soak in and make the crust soggy instead of crisp.
  • Using cold chicken straight from the fridge can cool down the pizza and prevent the cheese from melting evenly, so let it come to room temperature first.
  • A preheated pizza stone makes a massive difference in crust texture, if you have one, don't skip that step.
03 -
  • Dust your pizza peel or baking sheet with cornmeal instead of just flour, it helps the dough slide off easily and adds a subtle crunch to the bottom.
  • If your oven runs cool, bump the temperature up to 500°F and keep a close eye on it, you want that crust to brown quickly so the toppings don't dry out.
  • Don't overload the pizza with too much chicken or cheese, less is more when it comes to keeping the crust crisp and the toppings balanced.
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