Alfredo Chicken Supreme(gf) Recipe

Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven while it preheats. If using a baking sheet, lightly oil it or line with parchment.

Prepare the gluten-free dough according to package or recipe instructions. On a lightly floured (gluten-free flour) surface, roll or stretch dough to a 12-inch round (or desired size) about 1/4" thick. Transfer to a pizza peel or prepared baking sheet.

Brush the outer 1/2-inch edge of the dough lightly with 1 tablespoon olive oil to promote browning.

Make the sauce

In a small saucepan over medium-low heat, melt 2 tbs unsalted butter. Add minced garlic and cook 30–45 seconds until aromatic, stirring so it doesn't brown.

Pour in 1 cup heavy cream and warm gently, stirring until just steaming (do not boil). Simmer on low for 2–3 minutes to slightly thicken.

Whisk in 3 tbs grated Parmesan until smooth. Season with 1 tsp salt, 1/2 tsp freshly ground black pepper and 1/2 tsp Italian seasoning if using. Taste and adjust seasoning. Keep the sauce warm and set aside.

Cook chicken (if not pre-cooked)

If your chicken isn't cooked: season 1 large chicken breast with salt and pepper. Sear in a skillet with 1 tbs olive oil over medium-high heat 4–6 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred or slice thinly to yield about 1.5 cups.

Sauté mushrooms & onions (recommended)

In the same skillet over medium heat, add 1 tbs olive oil. Add 1 cup sliced mushrooms and 1/2 cup thinly sliced onion. Sauté 4–5 minutes until mushrooms release moisture and both are tender and lightly browned. Season lightly with a pinch of salt and pepper. Remove from heat.

Slice 1/2 cup green bell pepper thinly and dice 1 tomato (remove seeds if desired). Pat vegetables dry so they don't add excess moisture to the pizza.

Spread a thin, even layer (about 1/2 to 3/4 cup) of warm Alfredo sauce over the prepared dough, leaving the outer 1/2-inch edge bare for the crust.

Evenly distribute 1.5 cups shredded mozzarella over the sauce, reserving about 2 tbs of mozzarella to sprinkle later if desired. Optionally sprinkle 1/2 cup shredded provolone for extra cheesiness.

Top the cheese with the prepared toppings: arrange the 1.5 cups cooked chicken, sautéed mushrooms and onions, 1/2 cup sliced green pepper, and the diced tomato evenly across the pizza.

Finish with the reserved mozzarella and sprinkle 2 tbs grated Parmesan over the top.

Bake in the preheated oven on the pizza stone or baking sheet for 10–14 minutes, or until the crust is golden and set and the cheese is melted and bubbling. Baking time will vary with oven and crust thickness; start checking at 8–10 minutes for thin crust.

If you desire more browning on top, switch to broil for 1–2 minutes—watch closely to prevent burning.

Remove pizza from oven and let rest 3–4 minutes. Sprinkle chopped fresh parsley and red pepper flakes to taste if using. Slice and serve hot.