Sheet Pan Chicken Alfredo Pizza (Printable Version)
# What You'll Need:
→ Homemade Alfredo Sauce
01 -
60 g unsalted butter
02 -
3 cloves garlic, finely minced
03 -
240 ml heavy cream
04 -
60 g Parmesan cheese, freshly grated
05 -
1 g ground black pepper
06 -
Salt, to taste
→ Pizza Dough
07 -
420 g plain flour
08 -
8 g instant dry yeast
09 -
4 g fine sea salt
10 -
240 ml warm water
11 -
15 ml olive oil
→ Toppings
12 -
225 g cooked chicken breast, diced or shredded
13 -
100 g bacon, cooked and crumbled
14 -
250 g Mozzarella cheese, grated
15 -
8 g fresh parsley, chopped (optional, for garnish)
# Step-by-Step Directions:
01 -
In a large bowl, combine flour, yeast, and salt. Add warm water and olive oil, then mix until a shaggy dough forms. Knead on a lightly floured surface for 7-10 minutes until smooth. Cover and let rise in a warm place for 45-60 minutes, until doubled in size.
02 -
Grill or pan-sear chicken breast until fully cooked, about 7-8 minutes per side. Let rest, then dice or shred. Fry bacon in a skillet over medium heat until crispy, drain on paper towels and crumble.
03 -
Melt butter in a saucepan over medium-low heat. Add garlic and sauté until fragrant, about 1 minute. Pour in heavy cream and heat gently. Stir in grated Parmesan cheese and black pepper, whisking until the sauce is smooth and thickened. Season with salt to taste, then remove from heat.
04 -
Preheat oven to 220°C. Lightly oil a 30×43 cm sheet pan. Press or stretch the dough evenly into the sheet pan, ensuring it reaches the edges.
05 -
Spread the Alfredo sauce evenly over the dough. Top with chicken, crumbled bacon, and sprinkle generously with grated Mozzarella cheese.
06 -
Place the sheet pan in the preheated oven and bake for 18-22 minutes, until the cheese is bubbly and golden and the crust is cooked through.
07 -
Allow pizza to cool for 5 minutes. Top with chopped parsley if desired. Slice into squares and serve warm.
# Helpful Notes:
01 -
For an extra crispy crust, bake the pizza on the lowest oven rack.