Put the takeout menu aside and get yourself in the kitchen making this pizza! I love making pizza as much as I do eating it, and am especially partial to recipes that take minimum effort and provide maximum joy. This chicken alfredo pizza uses only a handful of ingredients and it is a showstopper!
I first made this recipe on a Monday night to knead away the Monday blues. Yes, I made the dough and sauce at home, but who’s stopping you from getting them from the store? I used leftover roast chicken, sliced onions, and mozzarella as toppings. Since then it is a constant at pizza night (a monthly event in my house). It’s a good weekday or weekend idea to feed a family of four. A green salad on the side makes it a complete meal.
No Pizza Stone? Try This Hack
If you don’t have a pizza sheet/pan/pizza stone at home, I have used a baking tray by turning it upside down and placing it in the middle of the oven during the preheating process. It helps create a hot surface to cook the bottom of the pizza well. If you have a pizza stone you can definitely use it in this recipe.
I will stress on this point though: when you bake pizza, the oven should be hot. Make sure to preheat for at least 45 minutes prior to baking to ensure that there are no cold pockets inside the oven. This can affect the cooking time of the pizza, create a soggy bottom, and you wouldn’t get those blistered golden edges.
- Pizza dough: You can make this recipe ahead of time; when ready to bake, let the dough come to room temperature before shaping, assembling and baking.
- Alfredo sauce: When making this recipe we need the sauce at room temperature. So if you make the sauce in advance, allow enough time for it to cool down. It takes 10 minutes to make and stores well in the fridge for 1 week.
- Chicken: You can use rotisserie chicken or leftover chicken from a Sunday roast to make this pizza.
Sides for Pizza Night
- Caesar Salad
- Roasted Asparagus
- Green Salad With Red Wine Vinaigrette
- Broccoli Salad
- Antipasto Salad
Preheat the oven:
Preheat your oven to 475°F with the rack in the center and a pizza stone or inverted rimmed baking sheet inside.
Cook the chicken:
Season the chicken with salt and pepper. In a pan on medium heat add 1 tablespoon of the olive oil. When heated, add the chicken and cook with a lid on until it is golden and an instant-read thermometer inserted in the thickest part reads 165°F, about 5 minutes per side.
Rest for 5 minutes and cut into cubes, then set aside.
Shape the dough:
Dust your hands and the surface with flour. Working with one ball at a time, flatten the dough with your hands. Start from the center and work your way outward using your fingertips to stretch out the dough. Keep turning the dough to ensure it is evenly stretched out in a circle approximately 10-12 inches in diameter.
Transfer the dough to a pizza peel:
Sprinkle the pizza peel with semolina and gently transfer the prepared flattened dough to the peel. If the dough loses its shape during the transfer, take a minute to reshape it.
Add the Alfredo sauce:
Spoon half of the sauce over the dough and spread it evenly with the back of the spoon.
Add the chicken, onions, and cheese:
Top the pizza with half of the chicken and sliced red onions, if using. Then top with half of the mozzarella and Parmesan cheese.
Bake the pizza:
Gently slide or shake the pizza off the peel onto the pizza stone or sheet sheet and bake for 10-15 minutes until the edges are golden and the cheese is melted and bubbling.
Shape and top the second pizza as the first one bakes.
Garnish and serve:
Once the pizza is out of the oven, top it with fresh parsley and more Parmesan if needed.
Store the leftovers in an airtight container in the fridge for up to 3 days. When you are craving a slice, warm it in a pan on low heat with a lid on top. This ensures a crispy base and melting cheese.
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