Description
A delightful twist on classic creamy Alfredo made into a crisp, handheld pizza with tender chicken and a blistered crust.
Ingredients
Scale
- 3 tbsp butter
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and white pepper to taste
- 12–14 oz pizza dough
- 3/4 cup Alfredo sauce
- 1½ cups shredded cooked chicken
- 1–1¼ cups shredded mozzarella cheese
Instructions
- In a saucepan, melt butter over medium heat, add garlic, and cook for 30 seconds.
- Whisk in heavy cream and simmer for 3–4 minutes.
- Off the heat, stir in Parmesan until smooth, season with salt and white pepper.
- Stretch the pizza dough on a floured peel or sheet.
- Spread a thin layer of Alfredo sauce (about 3/4 cup) over the dough.
- Top with shredded chicken and mozzarella.
- Bake on a preheated pizza stone at 475°F for 10–12 minutes until crust is golden and cheese is bubbly.
Notes
Finish with arugula tossed in lemon vinaigrette for a fresh contrast. For an extra crispy crust, consider broiling for the last minute of baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg