Chicken Alfredo Flatbread Pizza Recipe

Preheat oven

Preheat oven to 425°F (220°C). If using a pizza stone, place it in the oven while preheating. Line a baking sheet with parchment paper if not using a stone.

Warm the Alfredo sauce: in a small saucepan over low heat, combine the Alfredo sauce, 1 tbs olive oil and the minced garlic. Stir until warmed through and slightly loosened (about 3–4 minutes). Remove from heat and keep warm.

Prepare flatbreads: place flatbreads on a work surface. If they are very large or thick, you can split or press them slightly with a rolling pin for an even crispier crust.

Slice and season chicken: thinly slice the 10 oz chicken breast across the grain into bite-sized strips or small cubes. In a bowl, toss the chicken with 3 tsp salt, 1 tsp black pepper, 1 tsp Italian seasoning, and 1 tsp paprika until evenly coated.

Cook chicken: heat 1 tbs olive oil in a medium skillet over medium-high heat. Add the seasoned chicken in a single layer and cook without moving for 2–3 minutes to get color. Stir and continue cooking until the chicken is cooked through (no longer pink, internal temperature 165°F/74°C) and lightly browned, about 4–6 minutes total. Remove from heat and set aside to rest for 2 minutes, then chop any larger pieces into bite-size as needed.

Prepare vegetables: thinly slice the red onion into half-moons (about 1/8" thick). Dice the tomato into 1/4" pieces and pat dry on a paper towel to avoid excess moisture.

Assemble pizzas: brush each flatbread lightly with a thin layer of the warmed Alfredo sauce (reserve about 1/4 cup for garnishing or dipping). Spread sauce to within 1/2" of the edge. Evenly distribute the cooked chicken across the two flatbreads. Scatter the sliced red onion and diced tomato over the chicken. Sprinkle 1 cup shredded mozzarella over both flatbreads, then dust with 1/4 cup grated Parmesan. Finish with a light pinch of red pepper flakes across each pizza if you like heat.

Bake: transfer assembled flatbreads to the preheated oven (onto a baking sheet or stone). Bake until the cheese is melted and the edges are golden and crisp, 8–12 minutes depending on oven and flatbread thickness. Rotate once halfway through for even browning.

Finish & garnish: remove pizzas from oven. Let rest 2 minutes, then sprinkle chopped fresh parsley or basil over the top and add any remaining warmed Alfredo sauce drizzled lightly if desired. Cut each flatbread into 4–6 slices and serve immediately.