We make pizza often, about once a week. We can’t tire out pizza night, so we have to switch it up for variety. Chicken alfredo pizza is my oldest daughter’s favorite pizza.
This pizza has a soft pillowy crust and garlicy alfredo sauce that is amazing. It is topped with tender shredded chicken, cheese, tomatoes and green onions. This is another recipe that uses the pressure canned chicken. The chicken is tender, shredded, and ready to go- making it ideal for a quicker meal preparation.
Print Recipe
Chicken Alfredo Pizza
Ingredients
Pizza Dough
- 1 tsp Sugar
- 1 tsp Instant yeast
- 1 tsp Sea salt
- 2/3 cup Warm water
- 2 tsp Olive oil
- 1⅔ cup Bread Flour
Cheesy garlic alfredo sauce
- 1 tbsp Butter
- 1 clove Garlic
- 1/2 tsp Italian Seasoning
- 1 tbsp Flour
- 1/2 cup Chicken broth
- 2 tbsp Heavy Cream
- 1/4 cup Parmesan cheese, shredded
- 1/8 tsp Sea salt
- 1/8 tsp Black pepper
Topping
- 1 lb Chicken, shredded
- 1/4 cup Roma tomato, diced
- 1 Green onion, sliced
- 1/2 cup Cheddar cheese
- 1½ cups Mozzarella cheese
Instructions
Pizza Dough
- Begin by adding sugar, yeast, sea salt, and water to a stand mixer. Allow to rest for a few minutes for the yeast to bloom and become foamy.
- Add the olive oil and flour.
- Using the dough hook attachment, knead the dough on low for about 10 minutes.
- Cover the bowl and allow to rise for 2 hours at room temperature or 8 hours in the refrigerator. (If refrigerating the dough, take it out about 1 hour before baking to allow it to warm up a bit.)
Cheesy Garlic Alfredo Sauce
- In a small saucepan, heat butter over medium heat.
- Add garlic and Italian seasoning. Sauté the garlic for about 2 minutes.
- Add the flour, stir to coat the garlic, and cook for about 3 minutes.
- Pour the chicken broth into the saucepan and whisk continuously until the sauce has thickened. (about 10 minutes)
- Whisk in the heavy cream, salt and pepper.
- Remove from the heat and whisk in the parmesan cheese. Set aside to cool slightly while preparing the dough.
Putting the pizza together
- Preheat the oven to 425℉
- On a lightly floured surface, stretch the dough to make a 12-14 inch circle.
- Place the stretched dough on a pizza pan and cover the dough with the alfredo sauce, leaving about 1/2 to 1 inch around the outside un-sauced.
- Sprinkle a small amount of cheddar cheese and mozzarella cheese onto the alfredo sauce
- Spread the shredded chicken over the alfredo sauce and cheeses.
- Sprinkle the remaining cheddar and mozzarella over the entire pizza.
- Top with tomatoes and green onions.
- Bake for 20-25 minutes, until the crust is golden brown, and the cheese is bubbly on top.
- Remove from the oven and allow to cool for about 5 minutes before slicing.
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