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Creamy Chicken Alfredo Pizza

This Chicken Alfredo Pizza features a soft, airy homemade crust topped with creamy Alfredo sauce, juicy seasoned chicken, mozzarella cheese, and fresh vegetables. Baked at high heat for a crisp base and golden crust, it's a rich, cheesy pizza that's perfect for homemade pizza night.
Prep Time30 minutes
Cook Time10 minutes
Rise2 hours 30 minutes
Total Time3 hours 10 minutes

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:

  • ⅓ 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 Butter 
  • 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.