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Chicken Alfredo Pizza

Course: Main Course
Cuisine: Italian
Prep Time: 1 hour 22 minutes
Cook Time: 8 minutes
8 hours
Total Time: 9 hours 30 minutes
Servings: 2 10-inch pizzas
Calories: 1596kcal
Author: Shinee
Tips and tricks for delicious thin crust pizza with creamy cheesy chicken alfredo topping.
Print Recipe


For pizza dough:

  • ½ teaspoon active yeast
  • 2/3 cup 155ml lukewarm water
  • ½ teaspoon sugar
  • 2 cups 250gr bread, or all-purpose flour
  • 1 teaspoons salt
  • 1 teaspoon olive oil

Alfredo Sauce and Topping:

  • 2-3 tablespoons olive oil
  • 2 cups 300gr cubed chicken breast
  • 2 cups 150gr sliced mushrooms (I used baby bella)
  • 2 tablespoons unsalted butter
  • 4 garlic cloves pressed
  • 1 cup 240ml heavy cream
  • ½ cup 120ml chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup grated Parmigiano-Reggiano
  • ¼ red bell pepper diced
  • 1 cup 115gr shredded mozzarella cheese
  • Corn meal for dusting


  • In a small bowl, sprinkle the yeast into 1/3 of cup (80gr) of lukewarm water. (Don’t use hot water, or it will kill the yeast.) Add the sugar and let it proof for 5 minutes. The mixture will start foaming, which means the yeast is alive.
  • In a large mixing bowl with dough hook attachment, combine flour, salt, yeast mixture and the remaining 1/3 cup (75ml) of lukewarm water on low speed. (Alternatively, you can make this dough by hand.) Once the dough start coming together, add the olive oil. The dough should be soft and slightly sticky. Transfer onto a counter and cut into 2 equal parts. Form each dough into a ball, generously oil them and put them into separate ziplock bags. Refrigerate overnight. (You can also freeze them at this point. See notes for details.)
  • The next day, bring the dough out of the fridge. Let it rise at room temperature for 1-2 hours.
  • Meanwhile, prepare the sauce and the topping. In a medium pan, heat ½ tablespoon of olive oil. Add chicken cubes and cook them covered for about 5 minutes, or until cooked through, stirring occasionally. Remove from heat and set aside.
  • Preheat the oven to 475°F (250°C).
  • In a large skillet, heat 1 tablespoon of olive oil. Add the sliced mushrooms and brown them on medium high heat for a minute or two, stirring frequently. Add butter and garlic and cook for another 2-3 minutes, stirring frequently. Stir in cream, chicken broth, salt and black pepper. Simmer the sauce for 8-10 minutes over medium heat, stirring occasionally, until it’s nice and thick. Stir in grated Parmigiano-Reggiano and transfer into a bowl and cool. (The sauce will thicken even more as it cools.)
  • On a lightly floured surface, gently flatten the dough and stretch it into 8-10-inch circle, leaving the edges slightly thicker. Transfer the dough on a pizza stone or a baking sheet, dusted with corn meal. Brush on olive oil all over the pizza crust. Spread half of the alfredo sauce, sprinkle half of the chicken, mozzarella cheese and diced red bell pepper. Repeat with the remaining pizza dough. Bake for 8-10 minutes, or until the sauce is bubbling and the crust is golden brown. If needed, broil the pizza during the last minute for additional browning. Remove from the oven and let it rest for couple minutes, before cutting.


Freezing instructions: If you’re not planning to use the pizza dough the next day, you can simply freeze it for up to 3 months.  The night before you’re planning to make pizza, transfer the pizza dough from freezer to fridge to thaw overnight. Then proceed with step 3.


Calories: 1596kcal | Carbohydrates: 109g | Protein: 74g | Fat: 96g | Saturated Fat: 49g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 350mg | Sodium: 2946mg | Potassium: 1287mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3187IU | Vitamin C: 30mg | Calcium: 710mg | Iron: 8mg