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Chicken Alfredo Garlic Pizza: The Ultimate Recipe & Guide

  • Total Time: 135 minutes
  • Yield: 2 (12-inch) pizzas 1x

Description

Creamy Chicken Alfredo Pizza with homemade crust, rich Alfredo sauce, tender chicken, cheese, and garlic.

Ingredients

Scale
  • 3 1/2 cups (420g) all-purpose flour, plus more for dusting
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 1/2 cups (360ml) warm water (105-115°F)
  • 2 tablespoons olive oil, plus more for greasing
  • 1/2 cup (1 stick) unsalted butter
  • 4 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Pinch of nutmeg (optional)
  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked chicken, shredded or diced
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, thinly sliced
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Activate the Yeast: In a large bowl, dissolve the sugar and yeast in warm water. Let it stand for 5-10 minutes, or until foamy. This indicates that the yeast is active and ready to use. If it doesn’t foam, your yeast might be old and you’ll need to start over with fresh yeast.
  2. Combine Ingredients: Add the olive oil, salt, and 2 cups of flour to the yeast mixture. Mix with a wooden spoon or spatula until a shaggy dough forms.
  3. Knead the Dough: Gradually add the remaining flour, about 1/2 cup at a time, kneading until the dough comes together and is slightly sticky but manageable. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
  4. First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size. This rise is crucial for developing the flavor and texture of the dough.
  5. Punch Down and Divide: Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface and divide it in half (or into smaller portions if you prefer smaller pizzas). Shape each portion into a ball.
  6. Second Rise (Optional): For a slightly more airy crust, cover the dough balls with a clean kitchen towel and let them rest for another 15-20 minutes. This is optional, but it can improve the texture.
  7. Prepare the Chicken: Place the chicken breasts on a cutting board and pat them dry with paper towels. This helps them brown better.
  8. Season the Chicken: In a small bowl, combine the olive oil, garlic powder, onion powder, salt, and pepper. Rub the mixture all over the chicken breasts, ensuring they are evenly coated.
  9. Cook the Chicken: Heat a skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, or until they are cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
  10. Shred or Dice the Chicken: Once the chicken is cooked, remove it from the skillet and let it cool slightly. Then, shred or dice it into bite-sized pieces. Set aside.
  11. Melt the Butter: In a medium saucepan, melt the butter over medium heat.
  12. Sauté the Garlic: Add the minced garlic to the melted butter and sauté for 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
  13. Add the Cream: Pour in the heavy cream and bring to a simmer, stirring occasionally.
  14. Simmer and Thicken: Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
  15. Add Cheese and Seasonings: Remove the saucepan from the heat and stir in the Parmesan cheese, salt, pepper, and nutmeg (if using). Stir until the cheese is melted and the sauce is smooth. Taste and adjust the seasonings as needed. If the sauce is too thick, add a splash of milk or cream to thin it out.
  16. Preheat the Oven: Preheat your oven to 450°F (232°C). If you have a pizza stone, place it in the oven while it preheats. This will help create a crispy crust.
  17. Shape the Dough: On a lightly floured surface, stretch or roll out one of the dough balls into a 12-inch circle (or desired shape). You can use a rolling pin or gently stretch the dough with your hands.
  18. Transfer to Baking Sheet: Carefully transfer the shaped dough to a baking sheet lined with parchment paper or a pizza peel dusted with cornmeal.
  19. Add the Alfredo Sauce: Spread a generous layer of Alfredo sauce evenly over the pizza dough, leaving a small border for the crust.
  20. Add the Toppings: Sprinkle the cooked chicken, mozzarella cheese, Parmesan cheese, and sliced garlic over the Alfredo sauce.
  21. Bake the Pizza: Carefully slide the pizza onto the preheated pizza stone (if using) or place the baking sheet in the oven. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  22. Garnish and Serve: Remove the pizza from the oven and let it cool for a few minutes before slicing. Garnish with fresh parsley and serve immediately.
  23. Repeat: Repeat the process with the remaining dough and toppings to make the second pizza.

Notes

  • Use High-Quality Ingredients: The better the ingredients, the better the pizza will taste. Use fresh garlic, good quality Parmesan cheese, and flavorful chicken.
  • Don’t Overload the Pizza: Too many toppings can make the crust soggy. Use a moderate amount of each topping to ensure a crispy crust.
  • Preheat the Pizza Stone: If you have a pizza stone, preheating it in the oven will help create a crispy, evenly cooked crust.
  • Adjust the Seasonings: Taste the Alfredo sauce and adjust the seasonings to your liking. You can add more garlic, Parmesan cheese, or spices to customize the flavor.
  • Get Creative with Toppings: Feel free to add other toppings to your pizza, such as sun-dried tomatoes, spinach, or mushrooms.
  • Make it Spicy: Add a pinch of red pepper flakes to the Alfredo sauce or sprinkle some on top of the pizza for a little heat.
  • Use Leftover Chicken: This recipe is a great way to use leftover cooked chicken.
  • Make it Ahead: You can make the pizza dough and Alfredo sauce ahead of time and store them in the refrigerator until you’re ready to assemble the pizza.
  • Vegetarian Alfredo Pizza: Omit the chicken and add vegetables such as broccoli, mushrooms, or bell peppers.
  • Shrimp Alfredo Pizza: Substitute the chicken with cooked shrimp.
  • Pesto Alfredo Pizza: Swirl some pesto into the Alfredo sauce for a burst of flavor.
  • BBQ Chicken Alfredo Pizza: Use BBQ sauce instead of Alfredo sauce and top with BBQ chicken, red onion, and cilantro.
  • Leftover Pizza: Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
  • Pizza Dough: Pizza dough can be stored in the fridge for 2-3 days or frozen for up to 3 months.
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes

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Find it online: https://psrecipeswillow.com/2025/06/chicken-alfredo-garlic-pizza/