Alfredo Chicken Supreme (gf) Recipe
The Alfredo Chicken Supreme is a rich and delicious pizza served with Alfredo sauce, chicken, mushrooms, fresh onions, green peppers, tomatoes, and mozzarella, provolone, and cheddar cheese. Enjoy one of our most popular selections today!
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Ingredients
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Dough & base
Alfredo sauce
Toppings
Seasoning & finishing
Method
Dough & base
- 1
Preheat and prepare crust
Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly oil a pizza pan or a sheet of parchment. Stretch or roll the gluten-free pizza dough into a 12-inch round on a lightly floured surface (use GF flour). Transfer the dough to the prepared pan or parchment. Brush the outer 1/2-inch edge lightly with 1 tablespoon olive oil.
Alfredo sauce
- 2
Make the Alfredo
In a small saucepan over medium-low heat, melt 2 tablespoons butter. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Whisk in 1 teaspoon gluten-free flour or cornstarch and cook 15 seconds. Gradually whisk in 3 tablespoons whole milk and 3 tablespoons half-and-half until smooth. Cook, stirring, until sauce thickens slightly (2–3 minutes). Remove from heat and whisk in 1 tablespoon grated Parmesan, 1 teaspoon salt, 1 teaspoon black pepper, and optional 1/4 teaspoon nutmeg. Taste and adjust seasoning. Let cool 2–3 minutes so it spreads easily but remains warm.
Toppings
- 3
Prepare toppings
If your chicken is not cooked, season a small skillet with 1 teaspoon olive oil (from pantry) over medium heat and cook a thin chicken breast (about 6 oz) 4–5 minutes per side until internal temp reaches 165°F (74°C); let rest and slice thin. Sauté mushrooms in a dry skillet over medium-high heat 3–4 minutes to release moisture, then add a pinch of salt and cook 1–2 more minutes until lightly browned; set aside. Thinly slice onion and green pepper, dice tomato and set all aside.
- 4
Assemble pizza
Spread the warm Alfredo sauce evenly over the prepared crust, leaving a 1/2-inch rim. Evenly distribute 1 cup cooked chicken over the sauce. Scatter 3/4 cup sliced mushrooms, 1/4 cup sliced onion, 1/4 cup sliced green pepper, and 1/4 cup diced tomato across the pizza. Sprinkle 1/2 cup shredded mozzarella, 1/4 cup shredded provolone, and 1/4 cup shredded cheddar evenly over the toppings. Lightly sprinkle 1/2 teaspoon dried oregano and optional 1/4 teaspoon crushed red pepper flakes over the cheese.
Baking & finishing
- 5
Bake
Place the pizza on the preheated pizza stone or directly on the oven rack (if using a perforated pan, place pan on rack) and bake 10–14 minutes, or until the crust edges are golden and cheese is melted and bubbling. Baking time may vary with oven and crust thickness—watch closely after 8 minutes.
- 6
Rest and garnish
Remove pizza from oven and let rest 2–3 minutes. Sprinkle chopped fresh parsley over the top. Slice into 8 pieces and serve hot. Adjust with extra salt and pepper to taste on individual slices if desired.