Description
A delicious twist on classic pizza combining tender chicken, creamy Alfredo sauce, and melted cheese.
Ingredients
Scale
- Pizza Dough (1 large pizza, 12 to 14 inches)
- 1 cup whole milk, warmed to about 110°F
- 2 ¼ teaspoons (1 packet) quick-rise yeast
- 2 cups (250 g) all-purpose flour, plus more as needed
- 1 tablespoon kosher salt
- 1 tablespoon olive oil
- 1 boneless skinless chicken breast, about ½ pound, cut into ½-inch pieces
- ¼ teaspoon garlic salt
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 ½ teaspoons olive oil
- 1 tablespoon unsalted butter
- ½ small yellow onion, finely diced (about ¼ cup)
- 1 teaspoon garlic, minced
- 1 cup (238 g) heavy whipping cream
- 1 cup (100 g) Parmesan cheese, finely grated
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon crushed red pepper flakes
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- ½ teaspoon garlic salt
- 1 teaspoon dried parsley
- 1 cup (113 g) mozzarella cheese, shredded
- 1 cup (113 g) white cheddar cheese, shredded
- Fresh parsley, chopped (for garnish)
Instructions
- In a medium bowl, combine warm milk and yeast. Let sit 5 minutes until foamy.
- In a large bowl or stand mixer fitted with a dough hook, mix flour and salt. Add yeast mixture and olive oil. Mix until dough forms, then knead 5 to 6 minutes (or 7 to 8 minutes by hand) until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 2 hours, until doubled in size.
- Season chicken with garlic salt, paprika, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook chicken 3 to 4 minutes per side, until golden and fully cooked to an internal temperature of 165°F. Set aside.
- In a saucepan over medium heat, melt butter. Add onion and cook 3 to 4 minutes until softened. Stir in garlic and cook 30 seconds.
- Add heavy cream and bring to a gentle simmer. Stir in Parmesan, salt, pepper, and red pepper flakes. Cook 3 to 5 minutes, stirring often, until slightly thickened. Remove from heat.
- Stir together melted butter, garlic salt, and parsley in a small bowl. Set aside.
- Preheat oven to 450°F. Punch down dough and stretch or roll into a 12 to 14-inch circle. Place on parchment-lined baking sheet or pizza pan. Dock dough with a fork.
- Bake 6 to 8 minutes, or until set but not browned. Immediately brush parbaked crust with garlic butter.
- Spread all of the Alfredo sauce evenly over the crust, leaving a small border.
- Top with cooked chicken, then sprinkle mozzarella and white cheddar evenly over the top.
- Return pizza to oven and bake 10 to 15 minutes, until cheese is melted, bubbly, and crust is golden. For extra golden cheese, broil for 1 to 2 minutes, watching closely.
- Let the pizza rest 2 to 3 minutes. Garnish with fresh parsley, slice, and serve warm.
Notes
- For a crispier crust, bake a little longer during the parbake step.
- Ensure chicken is fully cooked before adding to pizza.
- Feel free to customize the toppings according to your preference.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 50mg