Chicken Alfredo Pizza

    (208)
    1 hour 20 mins

    This recipe combines two of my favorites: Chicken Alfredo, and pizza! My husband even likes this, and he isn't fond of chicken!


    198 people made this

    Ingredients
    Serves: 8 

    • SAUCE
    • 55 g butter
    • 1/4 teaspoon salt
    • 1 dash ground black pepper
    • 30 g all-purpose flour
    • 235 ml milk
    • 90 g grated Romano cheese
    • GARLIC BUTTER
    • 30 g butter
    • 1 clove garlic, minced
    • 1 pinch dried rosemary
    • 1 pinch salt
    • DOUGH
    • 235 ml warm water
    • 7 g instant yeast
    • 2 tablespoons vegetable oil
    • 1 tablespoon white sugar
    • 1/2 teaspoon salt
    • 1/4 teaspoon dried rosemary
    • 1/4 teaspoon garlic powder
    • 375 g all-purpose flour
    • TOPPING
    • 2 boneless chicken breast halves, roasted
    • 1/4 teaspoon dried rosemary
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon poultry seasoning
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon salt

    Directions
    Prep:30min  ›  Cook:20min  ›  Extra time:30min resting  ›  Ready in:1hr20min 

    1. To Make Sauce: Melt butter in a small saucepan over medium heat. Blend in salt, pepper and flour, then stir in the milk and Romano cheese. Simmer, stirring constantly, until thickened. Remove from heat, cover and set aside.
    2. To Make the Garlic Butter: Melt the butter in a small saucepan over medium heat. Blend in the garlic, rosemary, and salt. Cook, stirring constantly, until garlic is tender but not browned. Remove from heat, cover and set aside.
    3. To Make the Dough: Pour the warm water into a small bowl and stir in the yeast until dissolved. Allow to rest until yeast foams, about 5 minutes. Mix the vegetable oil, sugar, salt, rosemary, and garlic powder together in a mixing bowl. Stir in the yeast mixture, and gradually stir in the flour. Gather into a loose ball and knead until a smooth ball forms. Cover, and let rest 1/2 hour.
    4. Preheat oven to 400 degrees F (200 degrees C). Season the roasted chicken with rosemary, thyme, poultry seasoning, garlic powder and salt. Chop or shred and reserve.
    5. To Assemble the Pizza: Spread dough out on prepared pizza stone. Top with cooled garlic butter, covering entire crust. Next spread with Alfredo Sauce (if necessary, warm to spreading consistency), leaving crust edges. Top with chicken, turning to coat with sauce.
    6. Bake in preheated oven for 20 minutes, or until bottom crust is lightly browned. Remove from oven and let set for 2 to 3 minutes before cutting.
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    Reviews and ratings
    Global ratings:
    (208)

    Reviews in English (162)

    by
    105

    I make the same thing, but I cheat. I buy a pre-made crust, pre-made alfredo sauce, cooked refridgerated chicken, and I even put some pre-cooked bacon on it too (just make sure you are not using the "flavored" bacon) mine is ready in about 15 minutes, the kids will not eat regular pizza anymore, just this.  -  18 Nov 2005  (Review from Allrecipes US | Canada)

    by
    53

    I've made this pizza several times - with company. It is always a pleasant surprise because each time, I top it with whatever fresh veggies I have on hand. The only consistent issue I have is that the sauce needs nearly twice as much liquid to make it "spreadable", which is fine, and the crust does not taste "cooked" in 20 minutes. I made this again yesterday and I find that when the crust is "lightly browned" it's not enough cooking for the crust beneath the toppings. When I reheated the leftovers for 20 more minutes @350, the crust became the perfect texture. I love this recipe though, so make it your own.  -  22 May 2004  (Review from Allrecipes US | Canada)

    by
    38

    I was searching for something quick and different to fix with chicken breasts and came across this recipe. I was under a big time constraint, so I took some shortcuts by using a prepared alfredo sauce (already in my cabinet), and then I grilled the chicken breasts using the George Foreman grill to expedite things. Even though you don't let the dough rise in this recipe, it still made a nice crust. The combination of the rosemary and thyme seasonings (along with the green onions and mushrooms I added) gave this pizza a "gourmet feel," and it really impressed my family, who came home & thought that I had bought it from Papa Murphy's! Thanks for a great recipe!  -  19 May 2002  (Review from Allrecipes US | Canada)

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