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A chicken alfredo pizza with chopped parsley on top in frontal view with bright white lighting.

Chicken Alfredo Pizza

Julia Erin
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Prep Time 40 minutes
Cook Time 15 minutes
Rising time: 45 minutes
Total Time 1 hour 40 minutes
Servings 1 12–14" pizza

Equipment

  • 1 Pizza stone

Ingredients
  

For the chicken:

  • 2 boneless skinless chicken breasts
  • ¼ tsp dried rosemary
  • ¼ tsp dried thyme
  • ¼ tsp poultry seasoning
  • ¼ tsp garlic powder
  • ¼ tsp salt

For the pizza dough:

  • 1 packet (¼ oz) instant yeast packet
  • 1 cup warm water between 100°F and 110°F
  • 2 tbsp vegetable oil
  • 1 tbsp white sugar
  • ½ tsp salt
  • ¼ tsp dried rosemary
  • ¼ tsp garlic powder
  • 3 cups all-purpose flour
  • ½ cup Alfredo sauce

For the toppings:

  • 1 cup seasoned chicken chopped
  • 1 cup shredded mozzarella cheese
  • extra Parmesan to taste
  • chili oil to taste

Instructions
 

  • Preheat the oven to 400°F.
  • For the chicken: Season the chicken breasts with rosemary, thyme, poultry seasoning, garlic powder, and salt.
  • Roast the chicken for 20–25 minutes or until cooked through. Let them rest, then chop into bite-sized pieces and set aside.
  • For the pizza dough: In a large bowl, dissolve yeast in warm water. Add sugar, oil, salt, rosemary, and garlic powder. Gradually stir in flour until a soft dough forms. Knead the dough for 5–7 minutes, then let rise in a warm spot for 30–45 minutes, or until doubled in size.
  • Now, roll the dough out on a floured surface until it is 12–14" in diameter. Transfer to a parchment-lined baking sheet or a pizza stone.
  • In a saucepan, warm the Alfredo sauce. If it's too thick, add a dash of milk to thin it out. Once ready, spread the sauce evenly over the dough, leaving a border around the edges.
  • Top the sauce with chopped chicken, shredded mozzarella, a sprinkle of extra Parmesan, and chopped parsley.
  • Bake for 10–15 minutes, or until the crust is golden and the cheese is bubbling. Serve warm and with a drizzle of chili oil if you'd so like! Enjoy!