Have you tried chicken alfredo in pizza form yet? If not, I’d say to you it’s a must. I love chicken alfredo pizza. I may not have ever been so keen to try it if it weren’t for my husband. He has a weakness for alfredo both in pasta and pizza form, so a few years ago I tried his at a restaurant and fell in love. Not only did I fall in love but I started making it at home and loving it equally as much, if not more than what we’d get in the restaurants.
There are a few options when making this pizza. You obviously can make your own crust, purchase one from the grocery store, or most of the time what I do is buy a large one or a few small ones from the local pizzeria. If you are making your own crust and don’t have a good recipe, I really like the Cook’s Illustrated recipe for pizza dough. Like I said though, most of the time it’s just easier for me to get a pre-made dough from the local Pizzeria, it’s always delicious with a perfect fluffy and chewy texture. The other option for this pizza is to cook it on the grill, which I do most of the time, especially in summer months because I just love the flavor of grilled pizza (if doing so, I’d recommend doing small pizzas, grilling one side of the dough first then remove, rotate and top – toppings should go on cooked side, then return to grill and continue grilling until golden and cheese is melted). You can also switch up the toppings to suit your taste, such as removing green onions if you don’t like them (I’d recommend replacing them with a lesser portion of fresh parsley if you aren’t using the green onions), adding slices mushrooms or spinach or make a Cordon Bleu version by adding ham and some Swiss cheese to the toppings as well. However you top it, I hope this pizza becomes one of your new favorites too. Enjoy!
Frugalista tip: regrow your green onions in water in your windowsill in just 2 weeks! Simply cut off and use the green portion (leaving about 3 inches of the white root portion), then place the roots in a glass or jar and fill with water and place in windowsill. This is the result I got in just under 2 weeks of winter sunlight in my windowsill. Pretty crazy eh? An interesting tip I read about in Cook’s Illustrated. You can actually do it twice with the same onion roots. I should have taken a before photo but at the time was mostly experimenting =). It works!
Ingredients
- 1 lb pizza dough, store-bought or homemade
- 1 1/2 cups cooked or grilled, shredded chicken
- 2 Tbsp butter
- 1/4 tsp garlic powder
- 1/8 tsp onion powder
- 1 Tbsp flour, plus more for dusting
- 1/2 cup + 2 Tbsp heavy cream
- 1/2 cup + 2 Tbsp whole milk
- 2 oz finely shredded Parmesan cheese (1/2 cup)
- Salt and freshly ground black or white pepper, to taste
- cornmeal, for dusting
- 4 oz shredded Mozzarella cheese (1 cup)
- 6 slices bacon, cooked and chopped
- 1 Tbsp extra virgin olive oil
- 1 1/2 Tbsp chopped green onions
Directions
- Preheat oven to 425 degrees. Place a pizza stone in center of oven to heat while preparing toppings for pizza (for at least 30 minutes).
- Melt butter along with garlic powder and onion powder in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. While whisking vigorously, slowly pour in cream and milk. Bring mixture just to a gentle bubble stirring constantly. Allow mixture to gently boil for 20 seconds, stirring constantly. Remove from heat, add in Parmesan cheese, season with salt and pepper to taste then return to warm heat and stir occasionally until ready to use.
- To assemble pizza:
- On a floured work surface, flatten, stretch and shape pizza dough into a 13 to 14-inch round, while creating a thicker outer crust. Sprinkle a wooden pizza peel with flour and cornmeal and transfer shaped dough to pizza peel, reshaping dough as need. Remove pizza stone from oven, sprinkle lightly with cornmeal then carefully slide shaped pizza dough from pizza peel onto hot pizza stone. Pour half of the Alfredo sauce over dough round, then use the back of a spoon to spread into an even layer coming within about 1-inch of the edge. Sprinkle shredded chicken over sauce layer, then pour remaining sauce evenly over chicken. Sprinkle top evenly with Mozzarella cheese then sprinkle with chopped bacon. Brush outer crust with olive oil and season crust lightly with a pinch of garlic powder and salt. Bake in preheated oven 14 - 16 minutes until crust is nicely golden. Remove from oven, garnish top evenly with green onions, cut into slices and serve warm.
- Recipe Source: Cooking Classy
creole contessa: That pizza looks so good, I can’t wait to see it on pinterest. December 29, 2012 at 2:02pm
Jenn: Next time I have green onions, I’m going to experiment too! Your pizza looks great. December 29, 2012 at 2:23pm
Jaclyn: Thanks Jenn! December 29, 2012 at 3:36pm
angela @ another bite please: i love chicken alfredo pizza but hate ordering it out since the chicken always seems weird to me…so love the reminder for me – I can make your recipe at home!
And love the tip with green onions…goodness that photo looks like it is summer outside so bright and those fresh onion greens. December 29, 2012 at 5:16pm
Jaclyn: I hope you have a chance to make it sometime Angela =). I love this with grilled chicken in the summertime. Thanks for your comment! January 1, 2013 at 12:27am
Ramona: This pizza is simply Gorgeous! You’re not getting this in any old cardboard pizza box. Wow… I could do a nose dive into it. :)
Your photos are as always stunning. I am keeping my eye out for a macro lens. Do you shoot manually on your camera and in RAW?
I also love the tip of regrowing the green onions… I have always wanted to try that… but now with your bright and cheery picture I know I must do it.
It was nice meeting you these last few days of 2012… Wishing you a Happy and Wonderful New Year 2013!! December 30, 2012 at 6:19am
Jaclyn: I shoot all of my photos in RAW and edit them in RAW with photoshop. I use the Sigma 50mm macro lens but if you have it in your budget I’d recommend the 100mm macro, I’m hoping to upgrade to that this year so I can get even better close ups =). Thanks again for your very sweet compliments! January 1, 2013 at 12:24am
Jaclyn: And Happy New Year to you! =) I hope you have a wonderful 2013! January 1, 2013 at 12:24am
Belinda: I am not a fan of alfredo on pasta, (I find no one does it like the kind I had in Italy) but this seems like it can kill that craving for a creamy white sauce. Fantastic recipe December 30, 2012 at 7:23am
Jaclyn: Thanks Belinda – I hope you have a chance to make it soon! It might become one of your favorites =). December 30, 2012 at 9:20pm
Kristy @ Sweet Treats & More: I’m such a sucker for pizza!! I love chicken alfredo pizza but haven’t ever made it! December 30, 2012 at 1:50pm
Jaclyn: I’m a huge sucker for pizza, it’s definitely one of my top 10 favorite foods and the possibilities with it are endless. I would highly recommend trying it at home =) this is one of those recipes I make time and time again. My family loves it! January 1, 2013 at 12:29am
Yammie @ Yammie’s Noshery: YUM. This looks fabulous. Also, good tip about the onions. Awesome. December 30, 2012 at 3:04pm
Jaclyn: Thanks Yammie! Yeah isn’t it such a cool little trick? I love cooks illustrated not only for the amazing recipes they have but the fun tips like that in each magazine. I like the idea with the green onions because then it’s easier to have fresh ones on hand. December 30, 2012 at 8:55pm
Maria: This looks soooo good. I could just lick my screen. I am a sucker for chicken Alfredo pizza! You rock! January 2, 2013 at 6:09pm
Jaclyn: Thanks Maria =)! January 2, 2013 at 9:33pm
Lesa: I ‘AM’ making this amazingly beautiful yummy pizza tomorrow for sure, and I will definitely let you know the out come and the responses….. OH I CAN’T WAIT!!! January 11, 2013 at 9:55am
Erica: This looks delish! I’ll try this tonight for dinner :) Also, if you’re in LA again, for the BEST alfredo pizza, you have to go to Paoli’s! Its an amazing pizzeria and piano bar with the cutest character -super Italian :) That copy cat recipe will be yummy to make. January 11, 2013 at 2:20pm
Chung-Ah | Damn Delicious: My favorite kind of pizza yet! Can’t wait to try this! And re-growing green onions – WOW! Who knew you could do this? I always throw out the ends but now I can re-grow them all the time! January 11, 2013 at 3:31pm
Lesa: So I made it tonight for dinner… And it was a HUGE SUCCESS— Thank you so much for a grand recipe!!… January 13, 2013 at 7:42pm
Jaclyn: I’m so glad you enjoyed this Lesa! Thanks so much for returning to leave a comment! January 17, 2013 at 11:12am
Michelle: I made this for dinner and it was delicious!! My husband and I loved it. Just the Alfredo sauce alone was wonderful- my pizza was only about 12 inches so I had leftover (that I just ate with a spoon, lol). I might just make the Alfredo sometime for pasta. The pizza is also beautiful with the bacon and green onion. January 18, 2013 at 1:00pm
Jaclyn: Michelle – I am so glad it turned out good for you. Thanks for taking the time to comment! January 18, 2013 at 8:56pm
Homeschool Week in Review: Jan 13-19 -: [...] night I made this wonderful Chicken Alfredo Pizza completely from scratch. It really didn’t take too long, and it was worth all the work. [...] January 19, 2013 at 8:57am
Melissa: This was SO good!! Thanks for posting the recipe. I will definitely be making this again January 23, 2013 at 12:42pm
Jaclyn: I’m so glad you thought so and want to make it again Melissa, that is definitely always good to hear. Thanks so much for your comment! January 23, 2013 at 1:16pm
Mackenzie: Made this for dinner tonight and it was AMAZING! So so so good! February 28, 2013 at 5:51pm
Jaclyn: I’m so glad you enjoyed this Pizza Mackenzie! Thanks for your comment! March 1, 2013 at 9:36pm
la: I doctored up the sauce quite a bit, but overall pretty tasty. March 28, 2013 at 5:31pm
Laura: Looks so delicious! April 20, 2013 at 9:04am