Creamy Chicken Alfredo Pizza
About the recipe
This Creamy Chicken Alfredo Pizza combines a soft, airy homemade pizza crust with creamy Alfredo sauce, juicy seasoned chicken, and melted mozzarella cheese. Inspired by Neapolitan-style pizza, this homemade white sauce pizza delivers restaurant-quality flavour and texture using a regular home oven. Perfect for pizza night, family dinners, and anyone who loves rich, cheesy comfort food.
Creamy Chicken Alfredo Pizza
Ingredients
For Dough:
- 160-165 g Warm water
- 1 ½ tbsp Oil
- 1 ¼ tsp Salt
- 240 g All purpose flour / Bread flour
For Chicken:
- â…“ cup Yogurt
- 1 tbsp Ginger garlic paste
- ¾ tsp Onion powder
- ¾ tsp Black pepper
- ¾ tsp Smoked paprika
- ¾ tsp Chicken powder
- Pinch of chili (optional),
- Salt (to taste)
For Alfredo Sauce:
- ½ tbsp Olive oil
- 1 tbsp ButterÂ
- 1 cup Cream
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Chicken powder
- 1 tsp Black pepper
- ½ tsp Herbs
- 2-3 tbsp Parmesan cheese
Instructions
- Begin by preparing the dough. In a mixing bowl, combine the warm water, yeast, and sugar. Stir gently and allow the mixture to sit for 10–15 minutes until foamy and activated.
- Next, add the oil, salt, and flour. Mix until a rough, shaggy dough forms with no dry flour remaining.
- Cover the bowl and let the dough rest for 30 minutes. Then perform a series of stretch and folds by gently pulling one side of the dough upward and folding it over itself. Repeat 2–3 times around the dough.
- Repeat the stretch and fold process every 30 minutes for a total of 2–3 rounds. Afterwards, allow the dough to rise in a warm place for about 1 hour, or until noticeably puffy and airy. Avoid punching down the dough as you want to preserve the air bubbles.
- Meanwhile, prepare the chicken. Combine the yogurt, ginger garlic paste, onion powder, black pepper, smoked paprika, chicken powder, chili powder if using, and salt in a bowl. Add the chicken and mix well until evenly coated.
- Heat a drizzle of olive oil in a pan over medium heat and cook the marinated chicken until golden brown and fully cooked through. Remove from the heat and set aside.
- For the Alfredo sauce, heat the olive oil and butter in a saucepan over medium heat. Pour in the cream and stir well.
- Add the smoked paprika, garlic powder, onion powder, chicken powder, black pepper, and mixed herbs. Simmer gently for 2–3 minutes while stirring.
- Stir in the Parmesan cheese and continue mixing until smooth and creamy. Remove from the heat and allow the sauce to cool completely before assembling the pizza.
- About 30–45 minutes before baking, place an upside-down baking tray or pizza steel on the second rack from the bottom and preheat the oven to 270°C (520°F).
- Transfer the dough onto a lightly floured surface and gently stretch it into a round pizza using your hands. Avoid using a rolling pin and try not to press down the outer edge so the crust remains airy.
- Spread a thin layer of Alfredo sauce over the base, leaving a border around the edges. Top with mozzarella cheese, cooked chicken, sliced onions, and capsicum.
- Brush the exposed crust lightly with olive oil mixed with a pinch of paprika for extra color and flavor.
- Carefully transfer the pizza onto the preheated tray and bake for 7–10 minutes, or until the crust is golden brown and the cheese is melted and bubbling.
- Remove from the oven, allow it to cool for a minute, then slice and serve immediately.
Tips & Tricks
Fully Preheat the Baking Surface: A thoroughly heated tray or pizza steel helps create a crisp base and better oven spring.
Don’t Deflate the Dough: The air bubbles developed during fermentation are what create the light Neapolitan-style crust.
Stretch by Hand: Using your hands instead of a rolling pin preserves the airy texture and puffed crust.
Use Semolina for Shaping: A mixture of semolina and flour prevents sticking and makes transferring the pizza easier.
Cool the Alfredo Sauce: Warm sauce can soften the dough and make the pizza harder to handle.
FAQs
Why shouldn’t I use a rolling pin?
A rolling pin removes the air bubbles in the dough, resulting in a denser crust.
Can I make this Creamy Chicken Alfredo Pizza without a pizza steel?
Yes. An upside-down preheated baking tray works surprisingly well in a home oven.
How do I store leftovers?
Store leftover Creamy Chicken Alfredo Pizza in the refrigerator for up to 3 days and reheat in a hot oven or air fryer for the best texture.
Can I use store-bought pizza dough?
Absolutely. While homemade dough gives the best results, store-bought dough works well too.
Can I add other toppings?
Yes. Mushrooms, spinach, jalapeños, sun-dried tomatoes, and crispy bacon all pair well with Alfredo sauce.
