Chicken Alfredo Pizza

I love making homemade pizza! From margherita to Buffalo Chicken to BBQ Chicken to cheeseburger pizza I'll devour it all. If you love white pizza and creamy pasta, this chicken alfredo pizza mash-up is going to be a new favorite. The crust is no rise and ready in mnutes and you can swap the toppings depending on what you have hanging out in the fridge. It tastes even better than takeout!

• Use Pizza Yeast: It works fast so you don't have to wait. It also includes dough relaxes which prevent the dough from shrinking back on itself when rolling.
• Crispy Crust: Cooking on a preheated pan gives you a crispy pizzeria style crust.
• Creamy Not Soggy: A layer of cheese directly on the crust prevents the crust from absorbing too much liquid.

• Pizza Yeast: This is not the same as instant yeast although it will be near it. It has special ingredients that make it easier to roll out the dough which is why it is my choice.
• Water: Aim for around 110 degrees. It should feel like bath water. If its too warm it could kill the yeast but if it is too cold they won’t activate.
• Flour: Spoon and level your flour into the measuring cup. Dipping the flour into the cup will result in over measuring.
• Cheese: Shred our own cheese if possible, it will melt more smoothly. Pre-shredded varieties have fillers that cause a grain or greasy melt.
• Sugar: Do not leave this out, it gives the yeast something to eat and helps them produce CO2 that gives the crust its rise.
• Heavy Cream and Milk: Heavy cream gives the sauce a rich mouthfeel while milk prevents it from being too heavy. You can use all heavy cream for a more decadent sauce. Do not use all milk or low fat milk though as it will be too thin and could break/split.

  
  

  • If you want to jarred version Rao's is hands down my fave.

  
  

• Chicken: I like grilled chicken as it has a smoky flavor. You can use any cooked chicken like rotisserie, chicken strips from the refrigerated section, or even canned in a pinch.
• Bacon: If I am short on time I like grabbing microwave bacon. Hormel Black Label is my go to.

1. Turn Off Heat Before Adding Cheese: This helps prevent the sauce from splitting or breaking.
2. Use a Pizza Steel: Metal conducts heat best with a crispy crunchy crust. Don't have one? No problem! Use an upside down preheated sheet pan instead.
3. Cheese Insurance: Place some cheese directly on the crust to make a barrier between the sauce and crust. This prevents it from getting soggy.

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Creamy Chicken Spaghetti

Instant Pot Chicken and Dumplings

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If you are craving a delicious pizza for dinner, try this pizza recipe. It has quickly become one of my favorites.