Pizza is always a hit, but why keep choosing the same old one? This smoked chicken Alfredo pizza with Parmesan garlic cheese sauce is a delicious variation. It's creamy, crispy, and surprisingly easy to make!
The secret? The homemade Alfredo sauce replaces the traditional tomato sauce. Combined with smoked chicken, a crispy crust, and delicious herbs, this is a winner for your next pizza night!
Creamy Alfredo Pizza with Chicken
We have pizza night twice a month; the kids always look forward to it. I love pizza because you can vary it endlessly. Think of a vegetarian pizza with spinach and feta or one with a Middle Eastern twist: the pizza chicken kebab. Or I go for a delicious luxury pizza with Parma ham and arugula. But this time, I go for the creamy pizza Alfredo with smoked chicken.
You may already know Alfredo sauce from pasta, but it is just as delicious on pizza! The creamy sauce goes perfectly with the smoked chicken and gives the pizza a rich, unique flavor. What makes this pizza special is that the pizza dough and the Parmesan garlic cheese sauce are homemade. And you can taste it!
Preparation
- Roll out the pizza dough to the desired shape.
- Spread the Alfredo sauce evenly over the top of the dough.
- Divide the smoked chicken, pizza herbs, and mozzarella over the sauce.
- Bake the pizza in a preheated oven at 430 °F (220 °C) for 12–14 minutes until the cheese is nicely melted, and the crust is crispy. Garnish with parsley.
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📖 Recipe
RECIPE CARD
Ingredients
- 1 pound pizza dough
- 1 cup garlic Parmesan cheese sauce
- 5 oz. smoked chicken, sliced in strips
- 1 teaspoon Italian herbs
- ½ cup shredded Mozzarella
- 1 tablespoon Fresh Parsley, finaly chopped, for garnish
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat the oven to 430 °F.
- Roll out the pizza dough into a thin sheet about ¼ inch (2-3 mm) thick. Place the dough on a baking tray or pizza stone.1 pound pizza dough
- Spread the garlic-Parmesan cheese sauce evenly over the base, but leave a border of about ¼ inch (½ cm) free.1 cup garlic Parmesan cheese sauce
- Divide the smoked chicken strips and grated mozzarella over the sauce. Then sprinkle with the pizza herbs for extra flavor.5 oz. smoked chicken, 1 teaspoon Italian herbs, ½ cup shredded Mozzarella
- Bake the pizza for 12–14 minutes, until the cheese is melted and golden brown.
- Remove the pizza from the oven and sprinkle with finely chopped parsley. Cut the pizza into slices and serve immediately.1 tablespoon Fresh Parsley
Notes
- Fridge: Store the pizza in an airtight container or wrap it in plastic wrap. It will keep in the refrigerator for up to 2 days.
- Freezer: Wrap leftover pizza in two layers of plastic wrap and freeze for up to 2 months. Place baking paper between the slices to keep them separate. Let defrost before baking again.
- Reheat: Heat the pizza covered in aluminum foil in an oven at 320 °F (160 °C), or bake in a frying pan with a lid over medium heat until warm.
Nutrition
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