Chicken Alfredo Pizza

I have been on a posting roll for the past couple of weeks! And I am pretty much posting only oven-related posts. In the middle of summer. Yikes. I need to fix that. But these recipes are just SO GOOD that they are worth it.


I also got to try out a new pizza crust from Trader Joe’s – their garlic and herb crust. Honestly, it didn’t taste much different from whole wheat dough I usually buy from them, but it was still good and fun to try out something yummy.

This is a chicken alfredo pizza by Foodie Misadventures. It. is. amazing. It is truly like chicken alfredo…on a pizza. Genius. I love playing around with pizzas…buffalo chicken, tikka masala, enchilada, whatever it is, I’ll try it! I do love the traditional pepperoni pizza, but I tend to go “all out” when cooking pizza at home. This sauce would also go great with pasta, if you’d rather do that, but why not have it on pizza??


The sauce did seem a little thin, strangely enough, since there was no heavy cream in it (it might have been the milk?), but oh boy was it good. Like…lick the spoon 5,000 times good. I wish I was kidding about that! 😉


Chicken Alfredo Pizza

serves 4

For the Alfredo Sauce
2 tablespoons butter
-3 cloves minced garlic
-4oz cream cheese, softened
-1cu skim milk
-1cu fresh grated parmesan cheese
-Salt & pepper
-Pinch of nutmeg
For Pizza Assembly
-1 package or recipe pizza dough
-1 boneless, skinless chicken breast, cooked and shredded (about 1.5cu)
-3/4cu shredded mozzarella cheese
-1/4cu parmesan cheese
-Chopped fresh basil, if desired

-Set a pizza stone on the bottom rack of the oven and preheat the oven to 450°.
-Melt the butter in a medium saucepan over medium heat. Add garlic and cook 30 seconds, stirring constantly, then add the cream cheese; cook 1 minute until mixture is smooth, stirring constantly with a whisk. Gradually add milk and cook 3 minutes or until thick and bubbly, stirring constantly. Add Parmesan cheese, stirring until cheese melts and sauce reaches desired consistency, about 2 minutes. Add in a pinch of freshly grated nutmeg and season with salt and pepper to taste.
-Stretch the pizza dough to a 12-inch round and transfer to pizza stone.
-Spread the alfredo sauce over the pizza dough, leaving a half inch border around the edge. Top with chicken, mozzarella cheese and Parmesan.
-Bake for 12-15 minutes, until the bottom is crisp and the cheese is bubbling.
-Let pizza cool for a minute, top with basil, then serve.



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