Chicken Alfredo Pizza Recipe

Mix and proof dough

In a large bowl combine warm water (about 105-115°F), instant yeast, and sugar. Let sit 5 minutes until foamy. Add flour and salt, then olive oil. Stir until a shaggy dough forms.

Knead dough on a lightly floured surface for 7-10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 5-7 minutes.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60-90 minutes.

After rising, punch dough down and divide if making more than one pizza (this recipe yields one 12–14-inch hand-tossed pizza). Let rest 10 minutes before shaping.

Preheat oven to 475°F (245°C). If using a pizza stone, place it on a middle rack to preheat. If using a baking sheet, lightly oil and dust with cornmeal or semolina.

On a lightly floured surface, shape the dough into a 12–14-inch round by pressing from center outward, leaving a slightly thicker rim. Transfer to a cornmeal-dusted pizza peel or prepared baking sheet.

Brush the crust lightly with 1 tablespoon olive oil to help crisp and brown the edges.

In a small saucepan over medium heat, melt 2 tablespoons unsalted butter. Add the minced garlic and cook 30-45 seconds until fragrant but not browned.

Sprinkle 1 tablespoon flour over the garlic-butter and stir to form a roux; cook 1 minute, stirring constantly to remove raw flour taste.

Slowly whisk in 1 cup whole milk and 1/2 cup heavy cream, making sure there are no lumps. Bring to a gentle simmer, whisking frequently, until slightly thickened, about 3-5 minutes.

Remove from heat and whisk in 3 tablespoons grated Parmesan until smooth. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch (1/8 teaspoon) nutmeg if using. Taste and adjust seasoning. Sauce should be thick enough to spread but pourable; if too thin simmer 1-2 more minutes.

Let sauce cool 3-5 minutes so it doesn't make the dough soggy when assembled.

Spread a thin, even layer of the warm (not hot) Alfredo sauce over the prepared dough, leaving a 3/4–1 inch border for the crust. Use about 3/4 to 1 cup of sauce depending on thickness preference.

Evenly scatter 1.5 cups cooked chicken over the sauced dough.

Distribute 2 cups shredded mozzarella evenly over the chicken and sauce.

Scatter thin slices of red onion (about 1/2 cup) across the pizza. Sprinkle 1/4 teaspoon cracked black pepper and red pepper flakes if using.

If desired, add a light drizzle (1/2 teaspoon) of olive oil over the top to encourage browning.

Transfer pizza to the preheated oven: bake on the preheated stone or baking sheet at 475°F (245°C) for 10-14 minutes, or until crust is golden and cheese is bubbly and lightly browned. Rotate halfway through baking for even color.

Remove pizza from oven. Let rest 2-3 minutes, then garnish with 2 tablespoons chopped fresh parsley or basil. Slice and serve hot.