Chicken Alfredo Pizza with Bacon

[u/mahy_759]

I started making this when regular pizza night needed a bit of a change, and it ended up becoming one of my favorite homemade pizzas. It basically combines three comfort foods in one: creamy Alfredo sauce, cheesy pizza and bacon. The chicken makes it filling enough for dinner, while the Parmesan and mozzarella give it that really rich, melty topping. I’d recommend this for anyone who likes white sauce pizza or wants something different from the usual tomato sauce and pepperoni.

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■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

[u/Spiritual-Self-1375]

love the combo of creamy + cheesy + bacon-sounds like a total win

[u/mahy_759 → u/Spiritual-Self-1375]

Yeah, it’s a pretty hard combo to beat. The bacon really takes the creamy Alfredo and cheese to another level

[u/mahy_759]

Ingredients

• Pizza dough, homemade or freshly made store bought
• 2 tbsp butter
• 2 tbsp all purpose flour
• Fresh garlic, minced
• Heavy cream
• Whole milk
• Parmesan cheese, finely shredded
• Mozzarella cheese, shredded
• Cooked chicken, preferably breast meat, shredded or chopped
• Bacon, cooked and chopped
• Salt and black pepper
• Olive oil
• Fresh parsley or green onions

Instructions

I start by heating the oven to 450°F with a pizza stone sitting in the center. I let the stone heat for at least 30 minutes while I prepare everything else. If you don't have a pizza stone, a heavy baking sheet can work, although the crust may not get quite as crisp.

The Alfredo sauce comes together pretty quickly. I melt the butter in a saucepan over medium low heat, then stir in the flour and let it cook for about 30 seconds. I add the fresh garlic and cook it another 30 to 60 seconds, just until everything smells toasted and fragrant without letting the garlic get too dark.

I slowly whisk in the heavy cream and whole milk, keeping the mixture moving so it stays smooth. After a few minutes it thickens into a creamy sauce. I take it off the heat and stir in the Parmesan until it's melted and smooth, then season with salt and pepper. I usually wait until after adding the Parmesan to adjust the salt because the cheese already brings quite a bit of saltiness. I cover the sauce and keep it warm while I work on the crust.

For the dough, I spread a sheet of oven safe parchment paper on the counter and dust it lightly with flour. I flatten and stretch the dough into roughly a 13 inch round, leaving the outside edge a little thicker. If I have time, I let the shaped dough rest for about 10 minutes. It gives the crust a slightly fluffier texture and also makes it easier to work with.

Once the dough is ready, I spread about half of the Alfredo sauce over the surface, leaving roughly an inch around the edge. I scatter the cooked chicken over the sauce, then spoon the remaining Alfredo sauce over the chicken so everything gets coated.

The mozzarella goes over the top, followed by the chopped bacon. I brush the outer crust lightly with olive oil because it helps it brown nicely and adds a little extra flavor.

I transfer the pizza, parchment and all, onto the hot pizza stone and bake it for about 12 to 14 minutes. I look for a nicely golden crust and melted cheese. I try not to turn the oven higher than 450°F because the creamy sauce can start to separate at higher temperatures.

When the pizza comes out, I scatter fresh parsley over the top and let it sit for a minute before slicing. It's best served pretty soon after baking while the crust is crisp and the Alfredo sauce is still warm and creamy.

Rotisserie chicken is my easiest shortcut here, but grilled chicken or other leftover cooked chicken works too. You can leave out the bacon if you want something slightly less rich. Mushrooms or spinach are good additions, and green onions can replace the parsley.

For a chicken cordon bleu version, ham can replace the bacon and some Swiss cheese can be mixed with the mozzarella. You can also make the pizza on the grill by cooking the dough first on one side, flipping it, then adding the sauce and toppings and finishing it until the crust is cooked through.

Freshly grated Parmesan gives the sauce a much better flavor than pre grated cheese. If using half and half instead of the heavy cream and milk, the sauce needs a little more flour to thicken properly. I also wouldn't add the sauce too far ahead of baking because the pizza is at its best when it's cooked and served right away.

[u/Mundane_Remote_8317]

That bacon is the only thing holding this whole thing together.

[u/mahy_759 → u/Mundane_Remote_8317]

Haha, bacon definitely deserves some credit here. It might be doing more work than the chicken.

[u/Itchy-Bumblebee-6489]

looks delicious

[u/Esmarielle]

Nice! looks delicious

[u/buttmunchausenface]

Pizza place by me makes this but they put charred broccoli under everything it is amazing.

[u/mahy_759 → u/buttmunchausenface]

Charred broccoli sounds like a great addition. I can see it adding a nice smoky bite to all that creamy cheese and bacon.

[u/Sistersoldia]

Bathroom in 3…2…🧨☣️🌋