Garlic Alfredo Chicken Pizza (Print)

Pizza with creamy garlic Alfredo, chicken, and cheese creates a savory comfort meal with a golden, bubbling crust.

# Ingredients:

→ Pizza Dough

01 - 1 pound pizza dough, homemade or store-bought

→ Alfredo Sauce

02 - 2 tablespoons unsalted butter
03 - 3 cloves garlic, minced
04 - 1 cup heavy cream
05 - 1 cup grated Parmesan cheese
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - Pinch of nutmeg, optional

→ Toppings

09 - 1 cup cooked chicken breast, diced or shredded
10 - 1 1/2 cups shredded mozzarella cheese
11 - 1/4 cup grated Parmesan cheese
12 - 1/4 cup sliced red onion, optional
13 - 1 tablespoon chopped fresh parsley, optional

# Directions:

01 - Set oven to 475°F. If using a pizza stone, position it in the oven during preheating.
02 - In a saucepan over medium heat, melt the butter. Add minced garlic and sauté for 1 minute until aromatic.
03 - Pour in heavy cream and bring to a gentle simmer. Add Parmesan, salt, black pepper, and optional nutmeg. Stir constantly until the cheese melts and the sauce is smooth. Remove from heat and let cool slightly.
04 - On a lightly floured surface, stretch or roll out the pizza dough into a 12-inch circle. Transfer to a parchment-lined baking sheet or a floured pizza peel if using a stone.
05 - Spread 1/2 to 3/4 cup of Alfredo sauce evenly over the dough, leaving a 1-inch border around the edge.
06 - Distribute cooked chicken over the sauce. Top with shredded mozzarella, then sprinkle with additional Parmesan and red onion if using.
07 - Place in the oven and bake for 12 to 15 minutes, or until the crust is golden and cheese is bubbling and browned in spots.
08 - Remove from oven. Garnish with fresh parsley if desired. Slice and serve hot.

# Expert Tips:

01 -
  • Uses household staples and a simple homemade sauce
  • Satisfying cheesy flavor with a creamy garlic twist
  • Ready to eat in under an hour
  • Customizable toppings to fit every craving
02 -
  • High in protein and calcium thanks to chicken and cheese
  • Alfredo sauce can double as a dip for breadsticks
  • Leftovers warm up beautifully
03 -
  • Let your dough come fully to room temperature before stretching. Cold dough will spring back and make shaping difficult
  • Shred your own cheese for the best melt and avoid pre-shredded blends that often include anticaking agents
  • Do not rush the sauce it should be silky and fully emulsified for the ultimate creamy coating
  • One trick I live by is to let the just baked pizza rest two or three minutes before slicing. This keeps the cheese from sliding off and sets the sauce just right.

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