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Chicken Alfredo Pizza

Reviewed: May 29, 2012
I have made this pizza twice now and both times have turned out. The first time I made this recipe I followed everything to the t (except I added mushroom and onion for a little more flavor). The pizza turned out good, but I was a little disapointed on the flavor of the alfredo sauce. Determined to make an absolutely amazing pizza, I took another reviewers suggestion and used "To Die For Fettuccine Alfredo" recipe. OH-MY-GOSH. Best Idea ever!! So this is what I did--prepared the crust as the ingrediants called for, but I let my dough rise. I doubled the garlic butter and then prebaked the pizza at 350 for 12 minutes so the wont be soggy. Then I made the "To Die For Fettuccine Alfredo" and added an extra heap of minced garlic. I used shredded slow cooker chicken and mixed it into the alfredo sauce and poured it onto the pizza. Then of course I added shredded mozzerella cheese. I baked at 425 for about 20 minutes then put the broil on high for about 1 minute to cook the cheese a little extra (watch like a hawk if you do this so you don't burn your pizza!) Seriously, Amazing. Overall great recipe, but giving 4 stars as I was not impressed with the alredo sauce. Good luck!!
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