Pesto Alfredo Pizza Recipe
Savor the Italian flavor with our new creamy Pesto Alfredo sauce. Add Onions, Tomatoes, Grilled Chicken, Bacon, and Cheddar.
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Ingredients
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Dough & base
Pesto Alfredo sauce
Toppings
Finish & garnish
Method
Dough & base
- 1
Preheat and prepare dough
Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly dust a work surface with flour. Stretch or roll the pizza dough into a 12-inch round (or desired size) about 1/4-inch thick. Transfer dough to a parchment-lined pizza peel or baking sheet. Brush the dough lightly with 1 tablespoon olive oil to help prevent sogginess.
Pesto Alfredo sauce
- 2
Make the base roux
In a small saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 teaspoons minced garlic and cook 30–45 seconds until fragrant but not browned. Sprinkle in 1 tablespoon all-purpose flour and whisk continuously for 1 minute to form a roux.
- 3
Add liquids and thicken
Slowly whisk in 1 cup whole milk and 1 cup heavy cream, bring to a gentle simmer while whisking to prevent lumps. Simmer 2–3 minutes until the sauce begins to thicken.
- 4
Finish the Alfredo
Stir in 3 tablespoons grated Parmesan until melted and smooth. Reduce heat to low and whisk in 4 tablespoons prepared basil pesto until fully incorporated. Season with 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon lemon juice (optional) to brighten the flavor. Taste and adjust seasoning. Remove from heat and let cool slightly before spreading on the dough.
Toppings
- 5
Prepare toppings
Thinly slice the red onion and tomatoes if not already done. Slice grilled chicken into bite-sized strips. Chop cooked bacon into small pieces. Shred mozzarella and cheddar if not pre-shredded. Tear fresh basil leaves.
- 6
Assemble the pizza
Spread an even layer (about 3/4–1 cup) of the warm Pesto Alfredo sauce over the prepared dough, leaving a 1/2-inch border for the crust. Sprinkle 1.5 cups shredded mozzarella evenly over the sauce. Distribute sliced grilled chicken and chopped bacon over the cheese. Scatter sliced red onion and tomato pieces across the pizza. Sprinkle 3 tablespoons shredded sharp cheddar evenly on top. If you like heat, sprinkle 1/2 teaspoon crushed red pepper flakes.
Bake & finish
- 7
Bake
Slide the assembled pizza on its parchment onto the preheated stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 10–14 minutes, rotating halfway, until the crust is golden and cheese is bubbly and starting to brown.
- 8
Finish and serve
Remove pizza from the oven and drizzle 1 tablespoon extra virgin olive oil lightly over the top. Sprinkle 1 tablespoon grated Parmesan and torn fresh basil leaves. Let rest 2–3 minutes, slice into 8 pieces, and serve hot.