Creamy Chicken Alfredo Pizza (Printable)

Rich pizza with creamy Alfredo sauce, diced chicken, and melted mozzarella and Parmesan cheese on a golden crust.

# 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:

01 - Preheat oven to 475°F. If using a pizza stone, position 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 around the crust edge.
04 - Distribute 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 to 15 minutes until crust achieves golden color and cheese is bubbly with light browning.
07 - Remove from oven and sprinkle with fresh parsley if desired. Slice and serve immediately.

# Expert Tips:

01 -
  • It transforms weeknight leftovers into something that feels special enough for guests without any extra fuss.
  • The creamy Alfredo base is a welcome break from the usual tomato sauce, and it clings to every bite.
  • You can have this on the table faster than delivery, and it tastes ten times better.
  • Kids and adults alike devour it, making it a rare unanimous winner at the dinner table.
02 -
  • Always preheat your oven fully before baking; a lukewarm oven will give you a pale, soggy crust instead of that crispy golden perfection.
  • Don't overload the pizza with sauce or toppings, or the center will stay doughy and wet no matter how long you bake it.
  • If your dough keeps shrinking back when you roll it, let it rest for five minutes to relax the gluten, then try again.
03 -
  • Use a pizza stone if you have one; the even, intense heat creates a crust that rivals any pizzeria.
  • Let your dough come to room temperature before rolling it out so it stretches easily without tearing.
  • Grate your own Parmesan instead of using the pre-grated stuff; it melts better and tastes infinitely fresher.
  • Brush the crust edges with garlic butter halfway through baking for an extra layer of flavor that makes every bite irresistible.
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