Save Alfredo Chicken Veggie Pizza delivers cheesy comfort with creamy Alfredo sauce, savory chicken, and a fresh, colorful medley of vegetables atop a golden crust. It is a satisfying crowd-pleaser for pizza night or when you are craving something a little extra special for dinner.
From the first time I tested this, my whole table went quiet until the last slice was gone. When I first threw this together on a weeknight with leftover chicken, I knew I had struck pizza gold. Now we make it every time we are craving both indulgence and a balanced meal in one.
Ingredients
- Pizza dough: provides a sturdy base for your toppings Look for dough with a little spring when pressed to ensure freshness
- Alfredo sauce: brings a rich, creamy layer Use a quality jarred sauce or whip up a quick homemade batch if you have time
- Cooked chicken: gives protein and heartiness Rotisserie or grilled chicken work well for added flavor
- Red bell pepper: supplies sweetness and a pop of color Choose ones with glossy skin and no soft spots
- Baby spinach: brings a mild earthiness and vibrant green Always pick fresh leaves free from wilting
- Red onion: adds mild sharpness and crunch Slice thinly to avoid overwhelming each bite
- Mushrooms: offer a savory depth Go for firm, dry mushrooms like cremini or button
- Mozzarella cheese: melts beautifully and gives the classic stretch Look for low moisture blocks you can shred yourself for best melt
- Parmesan cheese: delivers a nutty, salty finish Grate fresh for boldest taste
- Dried Italian herbs: lend a classic Italian aroma Use blends with oregano, basil, thyme
- Freshly ground black pepper: brightens up the creamy sauce
- Fresh parsley: adds a final herbaceous note Sprinkle over the top right before serving if you love fresh green flavor
Instructions
- Prepare the Oven and Stone:
- Preheat your oven to a high temperature around four hundred seventy five degrees Fahrenheit If you plan to use a pizza stone place it inside the oven as it heats
- Shape the Pizza Dough:
- On a lightly floured surface roll your pizza dough out to about a twelve inch round Take your time pushing from the center and let the dough relax if it resists stretching Transfer the shaped dough to a sheet of parchment or a pizza peel for easy handling
- Spread the Alfredo Sauce:
- Carefully spoon the Alfredo sauce across the surface of the dough using the back of the spoon to create an even layer Leave a small untouched edge for the crust to puff up as it bakes
- Add the First Cheese Layer:
- Sprinkle half of the shredded mozzarella evenly over the Alfredo sauce This ensures gooey cheese in every bite and keeps toppings in place
- Arrange the Toppings:
- Layer the cooked chicken over the cheese followed by the red bell pepper spinach red onion and mushrooms Try to scatter the toppings evenly so each slice gets a little bit of everything
- Finish with Cheese and Seasonings:
- Top the pizza with the rest of the mozzarella and all of the Parmesan cheese Next scatter over the dried Italian herbs and a pinch of black pepper for extra flavor
- Bake the Pizza:
- Transfer the pizza carefully into the preheated oven or directly onto the pizza stone Bake for twelve to fifteen minutes until the crust is puffed and golden and the cheese is perfectly bubbling
- Cool and Garnish:
- Remove the pizza from the oven and allow it to cool for a couple of minutes This keeps the cheese from sliding when you slice Garnish with chopped fresh parsley if you like
- Slice and Serve:
- Use a pizza cutter or a very sharp knife to cut into slices Serve while still warm and enjoy every cheesy bite
Save The bright bell pepper is my personal favorite It reminds me of the homemade pizzas my mom made every birthday with extra colorful veggies piled on top The burst of color and crunch is always a highlight and everyone reaches for those slices first
Storage Tips
Leftover slices keep well in the refrigerator for up to three days Store in an airtight container or wrap tightly and reheat slices in a hot oven or toaster oven for best texture If you want to freeze pizza let slices cool completely then wrap them individually in parchment or foil and store in a freezer container To reheat go straight from the freezer into a hot oven until warmed through and crisp
Ingredient Substitutions
You can swap the chicken for cooked turkey or even grilled shrimp for a seafood twist Vegetarians can use drained canned chickpeas or roasted cauliflower as a protein boost If you are out of spinach try kale or arugula For dairy free pizza use your favorite plant based cheeses and a vegan Alfredo sauce
Serving Suggestions
A crisp green salad with vinaigrette pairs perfectly to balance the richness of this pizza Roasted garlic green beans or steamed broccoli are great on the side For drinks Pinot Grigio brings out the creamy sauce or sparkling lemon water keeps it lively
Save This pizza bridges comforting flavors with weeknight convenience Try your own veggie combinations to match the season and bring out the best of what is fresh.
Recipe Guide
- → How can I make the crust crispier?
Bake the pizza directly on a preheated pizza stone or steel for a crispier texture and evenly cooked base.
- → Can I use cooked turkey or shrimp instead of chicken?
Yes, substitute grilled shrimp or turkey for chicken to customize flavors or accommodate dietary preferences.
- → What vegetables work well for topping?
Red bell pepper, baby spinach, mushrooms, and red onion add color and freshness, but feel free to use your favorites.
- → Is it necessary to use both mozzarella and Parmesan cheese?
Combining mozzarella for meltiness and Parmesan for sharp flavor gives the pizza an ideal balance; however, you may adjust cheeses to taste.
- → How should leftovers be stored?
Cool completely, then store slices in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
- → What beverages pair well with this pizza?
This pizza pairs nicely with a chilled glass of Pinot Grigio or sparkling water with lemon.