Chicken Alfredo Pizza Recipe - Allrecipes.com
Chicken Alfredo Pizza Recipe
  • READY IN 50 mins

Chicken Alfredo Pizza

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 20 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 18, 2005

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.

 
Most Helpful Critical Review
Dec 03, 2003

I didn't care for this pizza too much. The crust was good. I used 1 tablespoon of gluten to add flavor. It was good crust. Good for any kind of pizza and will make the crust again. I think it might have been the rosemary. I didn't like the spices in it. I did like the chicken seasoning. That was very good. But the alfredo sauce was good but next time I won't add pepper. Overall I probably won't make this pizza again.

 
May 02, 2005

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.

 
Jun 22, 2003

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!

 
Dec 03, 2003

Incredible! A little bit of work to make all the different items, but well worth it! I added broccoli. I also did not have any rosemary, so I used some oregano and thyme from my garden and loved it. The leftovers were even fabulous!

 
Dec 03, 2003

I give this recipes 5 stars!!! it was so good that I wanted to make it again the day after I made the first one. I had to make a change in the recipe, being that I didn't have any rosemary, so I used poultry seasoning instead. I also made the pizza with sauted spinach as a topping along with the chicken and it was so good!! I'm going to make this as an appetizer as well and make it in a 9x13 pan or a jelly roll and cut it into small squares. Thanks for the wonderful recipe!

 
Dec 03, 2003

Take a break from Pepperoni Pizza. Our family has home made pizza every Friday. This is the ONLY pizza that my daughter will eat. Great flavor - Do not be afraid to go extra heavy on the garlic and pepper. All the oil makes it a bit heavy. I throw a little cheese on my side, because Pizza "has to have" cheese!

 
Jun 22, 2003

It was very rich. I added onions, tomatoes, mushrooms and broccoli. The fresh veggies made it much more appealling.

 

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Nutrition

  • Calories
  • 411 kcal
  • 21%
  • Carbohydrates
  • 43 g
  • 14%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 18.3 g
  • 28%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 17.8 g
  • 36%
  • Sodium
  • 566 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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