Description
This Chicken Alfredo Pizza combines a homemade dough with a creamy Alfredo sauce, topped with mozzarella, grilled chicken, bacon, and optional spinach. The dough is made from scratch and allowed to rise for a flavorful base, while the sauce is a rich blend of butter, garlic, cream, and Parmesan. Baked on a hot pizza stone, this pizza offers a deliciously creamy and savory twist on a classic favorite.
Ingredients
Scale
For the Dough:
- 2 cups + 2 tablespoons + 2 teaspoons bread flour (300g)
- 1 teaspoon salt
- Scant 1 cup lukewarm water
- 3/4 teaspoon active yeast
- 1 teaspoon oil
For the Sauce:
- 2 tablespoons butter
- 1 clove garlic
- 1/2 teaspoon red pepper flakes
- 1 tablespoon flour
- 1 cup heavy cream
- 1/4 cup Parmesan cheese
Toppings:
- 1/2 cup mozzarella cheese
- 1/2 cup grilled or cooked chicken, sliced
- 1/4 cup bacon, cooked and chopped
- Spinach, cooked (optional)
Instructions
- Prepare the Dough: In a large mixing bowl or stand mixer bowl, whisk together the bread flour and salt.
- Activate Yeast: Stir the lukewarm water, active yeast, and oil in a small measuring cup until just combined, allowing the yeast to start activating.
- Combine Dough: Slowly pour the yeast mixture into the flour mixture, stirring with a wooden spoon or fingers until combined into a rough dough.
- Rest Dough: Let the dough rest for 15 minutes to begin hydration and gluten development.
- Knead Dough: Knead the dough by hand or with a dough hook in a mixer until smooth and elastic, about 3 minutes.
- Divide and Proof: Divide the dough in half and shape each into a round ball. Cover with a damp cloth and let rise for 4 hours at room temperature or refrigerate for 8-12 hours for a slow rise.
- Make the Alfredo Sauce: In a small saucepan, melt butter with garlic and red pepper flakes over medium heat. Whisk in flour and then slowly add heavy cream, cooking until the sauce thickens slightly, about 1-2 minutes.
- Add Cheese: Remove from heat and stir in Parmesan cheese until melted and smooth, creating a creamy Alfredo sauce.
- Preheat Oven and Prepare Pizza Base: Preheat the oven to its highest temperature with a pizza stone inside to get thoroughly heated. On parchment paper, use your fingers to stretch and shape each dough ball into a round pizza base.
- Assemble Pizza: Spread a generous spoonful of Alfredo sauce over the dough, adding more to cover evenly. Sprinkle with mozzarella cheese, sliced grilled chicken, chopped bacon, and spinach if using.
- Bake Pizza: Using a pizza paddle, transfer the pizza (with parchment) onto the hot pizza stone in the oven. Bake for no longer than 5 minutes before carefully removing the parchment paper, then continue baking for an additional 5-10 minutes until the crust is golden and toppings are bubbling.
Notes
- This recipe yields either one 15-inch pizza or two 10-inch pizzas.
- The dough can be refrigerated for a slow rise, improving flavor and texture.
- Cooking time may vary depending on oven temperature and pizza stone heat retention.
- Spinach topping is optional and can be cooked beforehand to remove moisture.
Nutrition
- Serving Size: 1 slice (assuming 8 slices per 15-inch pizza)
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg
