Creamy Chicken Alfredo Pizza
Transform two classics into one extraordinary dish with this gourmet Chicken Alfredo Pizza that brings together the best of Italian-American cuisine!
Equipment
- Pizza stone or large baking sheet
- Rolling Pin
- Large mixing bowls
- Saucepan
- Pizza Cutter
Ingredients
For the Pizza Dough:
- 3½ cups all-purpose flour
- 1 tsp sugar
- 1 envelope instant yeast
- 2 tsp salt
- 1½ cups warm water
- 2 tbsp olive oil
For the Alfredo Sauce:
- 4 tbsp butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 2 cups freshly grated Parmesan cheese
- ¼ tsp black pepper
- ¼ tsp nutmeg
For the Toppings:
- 2 cups cooked chicken breast, diced
- 2 cups mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 1 tbsp Italian seasoning
- Red pepper flakes (optional)
Instructions
Preparing the Dough:
- In a large bowl, combine flour, sugar, yeast, and salt.
- Add warm water and olive oil, mix until a shaggy dough forms.
- Knead for 10 minutes until smooth and elastic.
- Place in an oiled bowl, cover, and let rise for 1 hour.
Making the Alfredo Sauce:
- Melt butter in a saucepan over medium heat.
- Add minced garlic and sauté until fragrant.
- Pour in heavy cream and bring to a simmer.
- Gradually stir in Parmesan cheese until smooth.
- Season with black pepper and nutmeg.
- Remove from heat and let cool slightly.
Assembly and Baking:
- Preheat oven with pizza stone to 450°F (230°C).
- Roll out dough on a floured surface.
- Transfer to a pizza peel or baking sheet.
- Spread Alfredo sauce evenly.
- Top with chicken, mozzarella, and Parmesan.
- Sprinkle with Italian seasoning.
- Bake for 15-20 minutes until crust is golden.
- Garnish with fresh parsley.
Notes
- Dough can be made up to 24 hours in advance and stored in the refrigerator.
- Alfredo sauce can be prepared 2-3 days ahead and stored in an airtight container.
- Leftover chicken Alfredo pizza keeps well in the refrigerator for up to 3 days.
- Reheat in a 350°F oven for 10 minutes for best results.