Pizza with chicken Alfredo

Pizza with chicken Alfredo

Up up your game when it comes to making homemade pizza. Add melty mozzarella, succulent chicken, and creamy Alfredo sauce on a crusty pizza base. It fulfills all the requirements for the ideal comfort food.

Lay down the takeaway menu and go to the kitchen to make this pizza! I like cooking pizza just as much as I enjoy eating it, and I have a specific fondness for recipes that require little work but provide a lot of pleasure. With only a few ingredients, this chicken alfredo pizza is a show-stopper.

To beat the Monday blues, I first cooked this dish on a Monday night. Yeah, I cooked the sauce and dough myself, but there’s nothing preventing you from purchasing them from a shop. As toppings, I used mozzarella, chopped onions, and leftover roast chicken. Since then, it always happens on pizza night (a monthly event in my house). Feeding a family of four is a smart idea throughout the week or on the weekend. It is a full meal when served with a green salad on the side.

Pizza Stone absent? Use This Trick

If you don’t have a pizza pan, pizza sheet, or pizza stone at home, you may use a baking tray by flipping it over and setting it in the center of the oven while it’s preheating. It aids in generating a hot surface that will effectively cook the pizza’s bottom. You may use a pizza stone in this recipe if you have one.

I will emphasize this, though: the oven has to be hot while baking pizza. To guarantee that there are no cold spots within the oven, be sure to preheat for at least 45 minutes before baking. Due to this, the pizza may take longer to cook, develop a mushy bottom, and lack those blistering golden edges.

Plan ahead

Pizza dough: This recipe may be prepared in advance; when you’re ready to bake it, let the dough come to room temperature before shaping, assembling, and baking.
While preparing the recipe for Alfredo sauce, the sauce must be at room temperature. Hence, if you prepare the sauce in advance, give it ample time to cool. It just takes ten minutes to prepare and keeps nicely for a week in the refrigerator.
For this pizza’s chicken, you may use rotisserie chicken or leftover chicken from a Sunday roast.

Pizza with chicken Alfredo

  • READY TIME 20 minutes
  • ENTIRE TIME 60 minutes
  • SERVINGS Four portions
  • Ingredients YIELD 2 (10-inch) pizzas
  • 2 pounds of properly risen pizza dough (either handmade or purchased), divided into 2 balls
  • A half-cup of Alfredo sauce (homemade or storebought)
  • six ounces (180g) uncooked boneless, skinless breast of chicken
  • One teaspoon each of salt and pepper
  • split into two cups, two teaspoons of olive oil (240g) mozzarella cheese, grated
  • 1/2 cup (25g) (25g) additional grated parmesan cheese for serving
  • 4 tablespoons of cornmeal or semolina flour
  • Sliced into half-moons, 1/2 medium red onion (optional)
  • fresh parsley, chopped, as a garnish


Warm up the oven:

Set a pizza stone or inverted rimmed baking sheet inside your oven and preheat it to 475°F.

Prepare the chicken:

Sprinkle some salt and pepper on the chicken. 1 tablespoon of the olive oil should be added to a pan over medium heat. When the pan is hot, add the chicken and cook it, covered, for 5 minutes each side, or until it is brown and an instant-read thermometer placed in the thickest portion registers 165°F.

Cut into cubes after 5 minutes of resting, then put aside.

forming the dough:

Apply flour to the area and your hands. Use your hands to flatten the dough, working with one ball at a time. Stretch the dough with your fingers, starting in the middle and moving outward. Continue rotating the dough until it has been spread out into a circle with a diameter of about 10 to 12 inches.


Don’t worry if the dough tears while being stretched; just squeeze the dough back together, closing the opening.

the dough is transferred to a pizza peel:

Sprinkle semolina on the pizza peel before transferring the prepared, flattened dough there with care. Take a moment to reshape the dough if it begins to lose its form during the transfer.

The Alfredo sauce, please:

Spread the dough using the back of the spoon after spooning half of the sauce over it.

Chicken, onions, and cheese should be added:

If using, add sliced red onions and half of the chicken to the pizza’s toppings. Add half of the mozzarella and Parmesan cheese on top after that.
pizza in the oven:

When the edges are brown and the cheese is melted and bubbling, carefully slide or shake the pizza off the peel and onto the pizza stone or baking sheet. Bake for 10 to 15 minutes.

As the first pizza bakes, shape and top the second one.

Serve and garnish:

After the pizza comes out of the oven, garnish it with more Parmesan cheese if desired and fresh parsley.

For up to three days, keep the leftovers in the refrigerator in an airtight container. Warm it in a skillet over low heat with a cover on top if you are desiring a slice. Hence, the cheese will melt and the foundation will be crispy.



751 \sCALORIES \s34g \sFAT \s69g \sCARBS \s41g \sPROTEIN


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