Mazzio's - Chicken Bacon Alfredo Pizza Recipe

Preheat and prepare crust

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly flour a work surface and roll or stretch the 12-inch pizza dough into a roughly 12-inch circle. Transfer to a pizza peel or an inverted baking sheet lined with parchment if not using a stone.

Brush the outer 1/2-inch of the crust with 1 tablespoon olive oil to promote browning and a glossy finish. Set assembled pizza on the peel or sheet while you add sauce and toppings.

Make a quick Alfredo

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 teaspoons minced garlic and cook 20–30 seconds until fragrant, taking care not to brown the garlic. Sprinkle in 1 tablespoon flour and stir constantly for 30–45 seconds to form a roux.

Slowly whisk in 1 cup whole milk and 1 cup heavy cream, breaking up any lumps. Bring mixture to a gentle simmer while stirring; simmer 3–4 minutes until the sauce begins to thicken to a slightly pourable but clingy consistency.

Stir in 3 tablespoons grated Parmesan until melted, then season with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and a pinch of ground nutmeg. Taste and adjust salt/pepper as desired. Remove from heat and allow sauce to cool slightly so it will spread without making the dough soggy.

Prepare proteins

If chicken is not cooked, poach, grill, or pan-sear a boneless chicken breast seasoned with salt and pepper until cooked through (internal temp 165°F / 74°C). Allow to rest, then shred or dice to equal about 1 cup. Cook bacon until crisp (pan-fry, bake, or microwave), drain on paper towels, then crumble into pieces (about 4 slices worth).

Assemble pizza

Spread an even layer (about 1 to 1 1/4 cups) of the warm-but-not-hot Alfredo sauce over the rolled dough, leaving the oiled 1/2-inch edge exposed. Sprinkle 1 1/2 cups shredded Mozzarella evenly over the sauce. Distribute the shredded/diced chicken across the cheese, then scatter the crumbled bacon pieces on top. If you like a little heat, sprinkle 1/2 teaspoon red pepper flakes evenly.

Transfer the pizza to the preheated oven (onto the stone or baking sheet). Bake at 475°F (245°C) for 10–12 minutes, or until the crust is golden and cheese is bubbly and starting to brown in spots. Baking time can vary with oven and stone; check after 8 minutes if your oven runs hot.

Remove the pizza from the oven and transfer to a cutting board. Let rest 2–3 minutes, then sprinkle 1 tablespoon chopped fresh parsley over the top. Slice into 8 pieces and serve hot.