Name: R´S PIZZAs Chicken Alfredo Pizza Recipe
Cook time: 55 min
Total time: 55 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 1 to taste prepared pizza dough (store-bought or homemade); 2 tbs all-purpose flour (for dusting / rolling); 1 tbs olive oil (for brushing crust); 2 tbs unsalted butter; 2 cloves garlic (minced); 1 tsp all-purpose flour; 1 cup whole milk; 1 cup heavy cream; 3 tbs freshly grated Parmesan cheese; 1 tsp salt; 1 tsp black pepper; 1 pinch nutmeg (optional, freshly grated); 12 oz boneless skinless chicken breast; 1 cup cremini or white mushrooms (sliced); 3 stalks green onions (thinly sliced, whites and greens separated); 1.5 cups mozzarella cheese (shredded); 1 cup feta cheese (crumbled); 1 tbs olive oil; 0.5 tsp salt (for chicken & mushrooms); 0.5 tsp black pepper (for chicken & mushrooms); 0.5 tsp Italian seasoning (optional); 1 tbs fresh parsley (chopped, optional); 0.25 tsp red pepper flakes (optional)

Method

Dough & base

Prepare oven and dough

Position an oven rack in the lower-middle third and preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly flour a work surface with the 2 tbs of flour. Allow prepared pizza dough to come to room temperature for 20–30 minutes if refrigerated, then stretch or roll to a 12-inch circle (or desired size) about 1/4-inch thick. Transfer the rolled dough to a parchment-lined baking sheet or a lightly floured pizza peel.

Brush the outer 1/2-inch of the dough with 1 tbs olive oil to help create a golden crust and prevent sauce from soaking into the crust edge.

Alfredo sauce

Make quick Alfredo

Slowly whisk in 1 cup whole milk and 1 cup heavy cream. Bring the mixture to a gentle simmer while whisking constantly so it thickens slightly, 3–5 minutes. Reduce heat to low and stir in 3 tbs grated Parmesan until melted and smooth. Season with 1 tsp salt, 1 tsp freshly ground black pepper, and a pinch of nutmeg if using. Taste and adjust seasoning. Keep sauce warm on the lowest heat, stirring occasionally, or set aside — it should be thick but pourable. Reserve about 1/4 cup of sauce for finishing drizzle if desired.

Toppings

Prepare and grill chicken

Slice the 12 oz chicken breast into roughly 1/2-inch slices or small strips to cook quickly. Toss the chicken with 1/4 tsp salt, 1/4 tsp black pepper and 1/4 tsp Italian seasoning. Heat a large skillet or grill pan over medium-high heat and add 1 tbs olive oil. Cook chicken in a single layer until nicely browned and cooked through, about 3–4 minutes per side depending on thickness (internal temp 165°F / 74°C). Transfer to a cutting board and slice into bite-size pieces once rested 3 minutes.

Cook mushrooms

In the same skillet over medium-high heat add the sliced mushrooms and a pinch of salt and pepper (remaining 1/4 tsp each). Sauté, stirring occasionally, until mushrooms release their liquid and become golden-brown, about 5–7 minutes. Remove from heat and let cool slightly.

Prep green onions

Thinly slice the 3 green onion stalks. Keep the white parts separate from the green tops. The whites can go on pizza before baking and the greens as a fresh garnish after baking.

Assemble: Spread a thin, even layer (about 3/4 to 1 cup) of the warm Alfredo sauce over the prepared dough, leaving the oiled crust bare. Evenly distribute half of the shredded mozzarella (about 3/4 cup) over the sauce. Scatter the sliced grilled chicken and sautéed mushrooms across the pizza. Sprinkle the remaining mozzarella and then crumble the 1 cup feta evenly on top. Scatter the sliced green onion whites over the pizza. If you reserved 1/4 cup sauce, drizzle very lightly over the toppings (optional).

Bake & finish

Bake the pizza

Slide the pizza (on parchment) onto the preheated pizza 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 slightly golden.

Remove pizza from oven and let rest 2–3 minutes. Sprinkle the sliced green onion tops and chopped parsley over the pizza. If desired, finish with a light pinch of red pepper flakes. Let rest another minute, then slice and serve.