Chicken Alfredo Pizza Recipe

Preheat the oven to 500°F (260°C). If using a pizza stone, place it in the oven while it preheats. If using a baking sheet, lightly oil or line it.

On a lightly floured surface, stretch or roll the pizza dough to a 12-inch round (about 1/4-inch thick). Transfer to a pizza peel dusted with flour or to the prepared baking sheet.

Brush the outer 1/2-inch of the dough lightly with 1 tablespoon olive oil to help form a golden crust.

Make roux

In a small saucepan over medium heat, melt 2 tablespoons butter. Add the 2 teaspoons minced garlic and cook 30 seconds until fragrant (do not brown). Sprinkle in 1 tablespoon flour and whisk for 30–45 seconds to form a light roux.

Add liquids

Gradually whisk in 3 dl (300 ml) whole milk and 50 ml heavy cream, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer; it will thicken in 2–4 minutes.

Finish sauce

Remove from heat and whisk in 3 tablespoons grated Parmesan until smooth. Season with 1 teaspoon salt, 1 teaspoon freshly ground black pepper and 1/4 teaspoon grated nutmeg if using. Taste and adjust seasoning. The sauce should be creamy and spreadable; if too thick, thin with 1–2 tablespoons milk.

If your cooked chicken is cold or in large pieces, warm and shred or dice it so it is evenly distributed. If desired, toss the chicken with 1–2 tablespoons of the Alfredo sauce to keep it moist.

Spread an even layer (about 3/4–1 cup) of the Alfredo sauce over the rolled-out dough, leaving the oiled rim exposed. Do not overload; a thin even coat prevents sogginess.

Evenly distribute 2 cups shredded mozzarella over the sauced dough.

Scatter the 2 cups cooked chicken evenly over the cheese. Add the optional 1 cup chopped fresh spinach, 1/4 cup thinly sliced red onion and 1/4 cup chopped sun-dried tomatoes if using, distributing them evenly.

Finish with a light sprinkle of 1/4 teaspoon cracked black pepper and 1/4 teaspoon red pepper flakes if you like heat.

Bake the pizza on the preheated stone or baking sheet at 500°F (260°C) for 8–12 minutes, until the crust is golden and cheese is bubbly and starting to brown. Rotate halfway through baking for even color.

Remove pizza from oven and let rest 2–3 minutes. Garnish with 2 tablespoons chopped fresh parsley or basil. Slice and serve hot.