Save The oven was blazing at 475, and I was standing there with leftover chicken and half a jar of Alfredo sauce, wondering what to do for dinner. My usual marinara was nowhere to be found, so I just went for it. I brushed that dough with olive oil, spread the creamy sauce right to the edges, and piled on chicken and cheese like I knew what I was doing. When it came out golden and bubbling, I realized I'd stumbled onto something that would show up on our table again and again.
I made this for my sister one Friday evening when she dropped by unannounced. She took one bite and asked if I'd ordered it from somewhere fancy. I laughed and told her it was just pantry odds and ends thrown together. We ended up eating the whole thing between the two of us, standing at the counter, talking until the kitchen went dark. It became our unofficial sister-night meal after that.
Ingredients
- Prepared pizza dough: Using store-bought dough saves so much time, and letting it sit at room temperature for 15 minutes before rolling makes it much easier to work with.
- Alfredo sauce: The creamy base is what sets this pizza apart, I use jarred sauce most nights, but homemade adds a silky richness if you have the time.
- Cooked chicken breast: Rotisserie chicken is my go-to shortcut here, it adds flavor and cuts prep time in half.
- Shredded mozzarella cheese: This melts beautifully and creates those irresistible cheese pulls everyone loves.
- Grated Parmesan cheese: A little Parmesan on top adds a sharp, nutty finish that balances the richness.
- Red onion: Thinly sliced onion brings a mild sweetness and a pop of color, though it's totally optional if you're not an onion fan.
- Fresh parsley: A sprinkle at the end brightens everything up and makes it look like you tried harder than you did.
- Olive oil: Brushing the dough with oil before adding sauce helps create a barrier and keeps the crust from getting soggy.
- Garlic powder and black pepper: Simple seasonings that quietly amplify the flavor without taking over.
Instructions
- Preheat Your Oven High:
- Get your oven roaring at 475°F, and if you have a pizza stone, slide it in now so it gets blazing hot. This high heat is what gives you that crispy, golden crust with a little char on the edges.
- Roll Out the Dough:
- On a floured surface, roll your dough into a 12-inch round, then transfer it to a greased baking sheet or a peel dusted with cornmeal. Don't stress if it's not a perfect circle, rustic shapes taste just as good.
- Brush and Spread:
- Brush the dough lightly with olive oil, then spread your Alfredo sauce evenly, leaving a half-inch border around the edge. That border will puff up into a beautiful crust.
- Layer the Chicken and Seasonings:
- Scatter your cooked chicken evenly over the sauce, then sprinkle with garlic powder and black pepper. This is where the savory magic starts to build.
- Pile On the Cheese:
- Cover everything with mozzarella, then add the Parmesan and red onion if you're using it. The cheese should blanket the toppings so they meld together as they bake.
- Bake Until Golden:
- Slide it into the oven for 12 to 15 minutes, watching for a golden crust and bubbly, lightly browned cheese. The smell will tell you when it's ready.
- Finish and Serve:
- Pull it out, sprinkle with fresh parsley, slice it up with a pizza cutter, and serve it hot. The first slice is always the hardest to wait for.
Save One winter night, I made this pizza for a group of friends who claimed they didn't like Alfredo sauce. They were skeptical until the first bite, and then the room went quiet except for chewing. Someone finally said it tasted like the best parts of pasta and pizza had a baby. We laughed, but nobody argued, and there wasn't a single slice left by the end of the night.
Getting the Crust Just Right
The secret to a crispy bottom is all about heat and surface. If you're using a baking sheet, flip it upside down so the flat bottom becomes your baking surface, it conducts heat better. A pizza stone is even better because it absorbs moisture and delivers that wood-fired texture at home. I also learned to brush the dough with olive oil before adding any sauce, it creates a thin barrier that keeps things from getting soggy halfway through.
Swapping and Adding Toppings
This pizza is forgiving and loves a little improvisation. I've added sautéed mushrooms, baby spinach, and even sun-dried tomatoes when I had them on hand. Bacon bits work beautifully if you want a smoky, salty contrast to the creamy sauce. Just keep your toppings on the lighter side so the crust can still crisp up, overloading it turns everything soft and floppy.
Storing and Reheating Leftovers
Leftover slices keep well in an airtight container in the fridge for up to three days. When you reheat them, skip the microwave, it makes the crust rubbery. Instead, warm slices in a skillet over medium heat with a lid on for a few minutes, the bottom crisps back up and the cheese gets melty again.
- You can also freeze baked slices wrapped individually in foil, then reheat straight from frozen in a 375°F oven.
- If you're making dough from scratch, par-bake the crust for 5 minutes before adding toppings for an extra-crispy base.
- Always taste your Alfredo sauce before spreading, some store-bought versions are saltier than others and may need a splash of cream to mellow out.
Save This pizza has become one of those recipes I don't even think about anymore, I just make it when I need something comforting and quick. It's proof that you don't need a dozen ingredients or hours in the kitchen to create something people remember.
Recipe Guide
- → Can I use store-bought Alfredo sauce?
Yes, store-bought Alfredo sauce works perfectly and saves preparation time. For homemade sauce, blend butter, heavy cream, garlic, and Parmesan cheese for a fresher flavor.
- → How do I get a crispier crust?
Bake directly on a preheated pizza stone instead of a baking sheet. The stone distributes heat evenly and creates a crunchier texture on the bottom.
- → What are good substitutes for chicken?
Rotisserie chicken offers convenience with great flavor. You can also use shrimp, ham, or skip the protein entirely for a vegetarian version with extra vegetables.
- → Can I prepare this ahead of time?
Assemble the pizza up to 2 hours before baking and refrigerate covered. Add a few extra minutes to baking time if cooking directly from cold. Unbaked pizza can also be frozen for up to 3 months.
- → What wine pairs well with this pizza?
A crisp Chardonnay or light Italian white wine complements the creamy Alfredo beautifully. Pinot Grigio and Vermentino are excellent alternatives that balance richness with acidity.
- → How do I prevent a soggy pizza?
Use a thin layer of Alfredo sauce and ensure chicken is fully cooked and not wet. A pizza stone helps moisture evaporate, and baking at high heat (475°F) crisps the crust quickly.