Homemade Chicken Alfredo Pizza
For years this has been my families favorite pizza I make! I first shared this recipe way back in 2012, nearly 10 years ago but it a classic you’ll want to make again and again! How could it not be good? It’s three irresistible comfort foods in one. Pizza, chicken alfredo and bacon – talk about rich indulgence that everyone will love! If you want to simplify the recipe you can use store-bought pizza dough. But as least look for something freshly made from the deli if possible, it tastes so much better.
Chicken Alfredo Pizza Recipe Ingredients
Pizza dough: I use this recipe here. Butter: This is used to make the roux for the alfredo sauce. It adds delicious richness. Garlic: 1/2 tsp garlic powder can be used in place of the fresh. Flour: This is used to thicken the sauce and also to help reduce sticking when shaping the pizza dough. Heavy cream and whole milk: Another option would be to use half and half in place of these, just increase flour to 4 tsp if doing so. Parmesan and mozzarella cheese: The combination of the two cheeses is the highlight of this pizza! Cooked chicken: Lately I just use rotisserie chicken but grilled chicken or other leftover cooked chicken works well. Preferably stick with chicken breasts. Bacon: If preferred you can omit this since it is already rich and hearty, but it does add delicious flavor. Salt and pepper: Season to taste, just wait until the parmesan has been melted in since it’s on the salty side. Olive oil: This helps the crust brown nicely and adds flavor. Parsley or green onions: Originally the recipe did call for green onions but lately I like the milder flavor of parsley here. Use what you like.
How to Make Alfredo Pizza
Variations
Cook the pizza on the grill. If doing so, grill uncovered pizza dough on bottom side, flip then add toppings and continue to grill until crust is done. Try adding veggies. Spinach or mushrooms are a great option. Make a chicken cordon bleu variation. Add ham in place of bacon and half Swiss cheese in place of mozzarella.
Helpful Tips
Use good quality Parmeggiano Reggiano for best flavor. Don’t bake above 450 or the sauce can start to separate. I know it’s tempting with pizza. If you want the mozzarella cheese to brown a little less you can freeze it for about 30 minutes before sprinkling over the pizza to bake. Since we are baking at a relatively lower temperature for pizza (normally they bake at 550 degrees plus), you can use parchment paper that’s oven safe to 450 for easy transferring. For a fluffier pizza crust you can let it rest for about 10 minutes after shaping before you add the toppings. This is also helpful since it’s not baked as hot as pizza normally is. Serve shortly after cooking for a crisp crust and warm melty sauce.
More Tasty Pizza Recipes to Try
French Bread Pizza Hawaiian BBQ Chicken Pizza Margherita Pizza Pepperoni Pizza Spinach Artichoke Pizza
