Pizza night just got better with this indulgent chicken alfredo pizza recipe! Top it with chicken, bacon, and other toppings of your choice for a pizza that will really make your mouth water!
Preheat the oven to 450°F. If you have a pizza stone, you can place it in the oven while it preheats.
In a medium saucepan, melt the butter over medium heat. Whisk in the heavy cream, garlic powder, salt, pepper, and parmesan. Reduce heat to low and simmer 15 minutes. Stir in flour, if needed, to thicken the sauce.
Roll out the dough to about 12 inches wide and 1/4-inch thick. If using a pizza peel to transfer, place it directly on the pizza peel. If not, place the dough on a piece of parchment paper or on a baking sheet.
Spread the alfredo sauce over the dough. Sprinkle 1 cup mozzarella cheese over the top.
Top with chicken, spinach, bacon, and red onion, if desired. Sprinkle the remaining 1 cup mozzarella over the top.
Transfer the pizza, using the peel or the parchment paper, onto the pizza stone. Bake 12 to 15 minutes, or until crust is golden brown and the center is cooked through. Let cool slightly.
Slice into 6 to 8 slices. Serve warm.
Notes
Dough: I love this pizza dough recipe. To make this recipe easier, you can use a store-bought pizza dough (I prefer Trader Joe's or Whole Foods). Allow the dough to come to room temperature if using store-bought dough. Chicken: This recipe is great for using leftover chicken. You can use my baked chicken breast, chicken alfredo or rotisserie chicken. Storage: Wrap leftovers in plastic wrap and store in an airtight containerin the fridge up to 3 days.Reheat:Microwave in 30-second intervals until warm or reheat in the oven 10 minutes at 350°F.