Chicken Alfredo Pizza
Creamy Alfredo sauce, shredded rotisserie chicken, and melty cheese on a crisp pizza crust.
Equipment
- Oven
- Small saucepan
- Mixing Bowl
- Rolling pin or hands
- Baking sheet or pizza stone
- Spatula or spoon
Ingredients
- 1/4 cup salted butter
- 1/2 cup heavy cream
- 3/4 cup grated Parmesan cheese
- salt to taste
- black pepper to taste
- 1 lb fail-proof pizza dough
- 1 1/2 cups cubed rotisserie chicken
- 2 cups Italian blend grated cheese
- Italian seasoning to taste
Instructions
- Preheat the oven to 500°F (260°C) and position a rack with a baking sheet or pizza stone inside.
- In a small saucepan over medium heat, melt 1/4 cup salted butter, swirling occasionally until the butter turns a medium brown and gives a nutty aroma.
- Immediately reduce heat to low and carefully stir in 1/2 cup heavy cream; the pan will sizzle—stir until it subsides.
- Whisk in 3/4 cup grated Parmesan until fully melted and the sauce is smooth; season with salt and plenty of black pepper to taste, then remove from heat.
- On a lightly floured surface, stretch or roll 1 lb pizza dough into a large circle to your preferred thickness.
- Spread about half of the Alfredo sauce evenly over the dough, leaving a small border for the crust.
- Toss 1 1/2 cups cubed rotisserie chicken with the remaining Alfredo sauce to coat, then distribute the sauced chicken evenly over the pizza.
- Sprinkle 2 cups Italian blend grated cheese over the top and season with Italian seasoning to taste.
- Bake on the preheated baking sheet or pizza stone for 8–10 minutes, or until the crust is crispy and the cheese is lightly browned.
- Remove from oven, let rest 1–2 minutes, slice, and serve.
Notes
- Use fresh-grated Parmesan for the best melting and flavor.
- Watch the butter closely while browning to avoid burning.
- Preheat the oven fully for a crisp crust.
- Adjust Italian seasoning to your taste.