Chicken Alfredo Pizza Recipe

Preheat and prepare dough

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. Lightly dust a pizza peel or countertop with the all-purpose flour. Stretch or roll the pizza dough into a 12-inch round, about 1/4-inch thick. Transfer the stretched dough to a pizza peel or a parchment-lined baking sheet.

Brush the outer 1/2-inch of the dough lightly with olive oil to promote browning and keep the sauce from soaking into the crust.

Make a roux

In a medium saucepan over medium heat, melt the unsalted butter. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Stir in the tablespoon of flour and cook, stirring constantly, 1 minute to form a light roux.

Add dairy

Gradually whisk in the whole milk and heavy cream, bringing the mixture to a gentle simmer. Continue whisking until the sauce begins to thicken, 3–5 minutes.

Finish sauce

Remove the pan from heat. Whisk in the grated Parmesan cheese until smooth. Season with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/8–1/4 teaspoon ground nutmeg (use less if you prefer). Taste and adjust seasoning. If sauce is too thick, thin with up to 2 tablespoons milk; if too thin, return to low heat and simmer briefly while stirring.

Let sauce cool 5 minutes so it will spread easily on the pizza dough without making it soggy.

Assemble pizza

Spread a thin, even layer of the warm (not piping hot) Alfredo sauce over the dough, leaving the oiled crust edge exposed. Use about 3/4 to 1 cup of sauce, depending on how saucy you prefer the pizza.

Evenly distribute the shredded mozzarella over the sauce (about 1 to 1 1/2 cups). Scatter the cooked chicken breast pieces across the cheese. Add thin slices of red onion if using, and sprinkle crushed red pepper flakes to taste for a little heat.

Finish with a light sprinkle of the remaining Parmesan if desired and a few pinches of chopped fresh parsley over the top.

Bake pizza

Slide the assembled pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and cheese is bubbly and beginning to brown. Baking time will vary with oven and stone; monitor closely after 7 minutes.

Rest and serve

Remove pizza from oven and let rest 2–3 minutes. Brush crust lightly with a little extra olive oil if desired. Sprinkle remaining chopped parsley over the top. Slice into 8 slices and serve immediately.