Sheet Pan Chicken Alfredo Pizza

This Sheet Pan Chicken Alfredo Pizza has easily become my household’s most requested pizza night treat. A fluffy golden crust provides the perfect base for homemade Alfredo sauce rich with Parmesan and garlic grilled chicken savory bacon and melty Mozzarella. Baking it all on a big sheet pan guarantees enough crispy edge slices to keep everyone happy at the table.

I made this on a whim one Friday when we craved pizza but did not want takeout. The kids now beg for it every time and I love how easy it is to customize or throw together with what is already in our fridge.

Ingredients

• Homemade pizza dough: Fresh homemade dough gives the best chew and flavor. Look for dough that springs back when poked to ensure freshness
• Alfredo sauce: Homemade is best for deep cheesy flavor but a quality store bought jar works in a pinch
• Cooked chicken breast: Grilled or rotisserie chicken works well Choose chicken that is juicy not dry
• Bacon: Crisp bacon adds salt and texture Use thick cut if possible for meatier bites
• Mozzarella cheese: Shredded for even melt and creamy pockets. Whole milk mozzarella will give a richer flavor
• Parmesan cheese: Freshly grated parmesan deepens the Alfredo sauce with a nutty taste. Choose block parmesan for best results
• Garlic: Adds aroma and bite to the Alfredo sauce Use fresh cloves and mince them finely
• Butter and cream: Create the velvety Alfredo base Use real unsalted butter and heavy cream for richness
• Salt and black pepper: Brings out all the other flavors Use kosher salt and freshly cracked pepper for best results

Step-by-Step Instructions

Make the Dough:

If using a homemade dough start by mixing flour yeast warm water a touch of sugar and salt. Knead by hand or mixer until smooth and elastic. Cover and let rise until doubled in size for about one hour

Prepare Alfredo Sauce:

In a small saucepan melt butter over medium heat then add minced garlic and sauté for two minutes until fragrant. Stir in heavy cream and simmer for three minutes then turn heat to low and whisk in plenty of grated parmesan cheese until smooth. Season with a pinch of salt and black pepper to taste

Preheat Oven and Prepare Pan:

Heat oven to four hundred twenty five degrees Fahrenheit. Grease a twelve by seventeen inch sheet pan with a drizzle of olive oil making sure to coat the corners for extra crispy edges

Shape and Parbake the Dough:

Press dough evenly into the pan stretching it edge to edge. Prick surface lightly with a fork and bake for five to seven minutes just until slightly puffed but not browned

Assemble Pizza:

Spread the homemade Alfredo sauce generously over the parbaked dough stopping just short of the edges. Scatter an even layer of cooked chicken and crisp bacon then sprinkle with shredded mozzarella and an extra shower of parmesan if desired

Bake the Pizza:

Return pan to oven and bake for fifteen to eighteen minutes until cheese is bubbly and the crust is deeply golden

Cool and Slice:

Let pizza cool for about five minutes for easier slicing. Cut into squares and serve hot

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The homemade Alfredo sauce is my favorite part each time I make this. The combination of butter fresh garlic and freshly grated parmesan takes this pizza over the top. Watching my kids sneak in the kitchen for another piece reminds me of pizza nights growing up where the best slices always disappeared first.

Storage Tips

Leftover slices keep well in an airtight container in the refrigerator for up to three days. For longer storage freeze individual pieces wrapped in foil and reheat in the oven to keep the crust crisp.

Ingredient Substitutions

If you are short on time use a store bought refrigerated pizza dough and jarred Alfredo sauce. For a lighter version swap in turkey bacon or roasted veggies for the traditional toppings. Smoked gouda or fontina can be delicious alternatives to mozzarella.

Serving Suggestions

Pair this pizza with a crisp Caesar or green salad for a complete meal. A side of marinated tomatoes brightens all the cheesy richness and adds freshness. Great for parties sliced into bite sized squares.

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A Bit of History

Alfredo sauce has Italian roots but its creamy style is especially beloved in American home cooking. Sheet pan pizza bridges Italian and American traditions making it easy to feed a hungry family or crowd without needing a pizza stone or special oven.

Commonly Asked Questions

→ What size sheet pan works best for this pizza?

A standard 12×17 inch sheet pan is ideal for achieving the perfect crust thickness and even baking.

→ Can I use rotisserie chicken instead of grilling it?

Absolutely! Shredded rotisserie chicken works well and saves time, blending seamlessly with the Alfredo sauce.

→ How do I make the Alfredo sauce flavorful?

Use heavy cream, fresh garlic, Parmesan, and a bit of butter to create a rich, flavorful Alfredo base for your pizza.

→ What’s the best way to crisp the bacon topping?

Pre-cook bacon until crisp, chop it, and sprinkle on top before baking. This ensures a crunchy, savory finish.

→ How should leftovers be stored?

Let the pizza cool, then store in an airtight container in the refrigerator for up to three days. Reheat in an oven or toaster oven for best results.