Chicken Alfredo Bacon Pizza

Chicken Alfredo Pizza brings together the rich creaminess of Alfredo sauce, juicy chunks of chicken, crispy bacon, and gooey mozzarella cheese on a warm, fresh crust for a pizza night you will want to repeat. This recipe was born on a whim after a craving for Alfredo pasta collided with pizza night in my house. Now my family begs for it, and there are never leftovers, just happy faces at the table.

The first time I made this, the kitchen smelled so amazing my kids couldn’t wait for it to come out of the oven. Now we all get excited when Alfredo pizza night rolls around.

Ingredients

• Warm water: for activating the yeast and helping dough come together nicely use filtered water for the best texture
• Honey: gives the dough a slight sweetness and helps the crust brown
• Vegetable oil: keeps the crust tender
• Instant yeast: provides the rise and chewy bite look for a fresh packet that has not expired
• Salt: enhances the overall flavor of the pizza
• All-purpose flour: builds structure in the dough choose a good quality unbleached flour
• Salted butter: forms the rich base of the Alfredo sauce
• Heavy cream: makes the sauce extra creamy I always use full-fat for richness
• Garlic: adds punch and depth to the sauce use fresh cloves for brightest taste
• Italian seasoning: brings classic Italian flavors look for a mix with oregano and basil
• Parmesan cheese: sharpens the flavor of the sauce always use freshly grated if possible
• All-purpose flour: thickens the Alfredo so it spreads beautifully
• Cooked chopped chicken: gives protein and makes every slice satisfying prepare ahead for easy assembly
• Cooked chopped bacon: adds smokiness and crunch cook until just crisp
• Freshly grated mozzarella cheese: melts perfectly go for low-moisture mozzarella
• Green onion sliced thin: offers bright color and a fresh pop at the end

Step-by-Step Instructions

Make the Dough:

Mix warm water honey vegetable oil yeast and salt in a mixing bowl. Slowly add flour while mixing with a dough hook until the dough forms a soft smooth ball. If needed add a little more flour until it pulls clean from the bowl.

Knead and Rest:

Let the dough knead for three minutes in the mixer. Cover with plastic wrap and let it rest for ten minutes. The dough should puff slightly and become easy to press out.

Shape the Crust:

Grease a large pizza pan or baking sheet thoroughly. Place the rested dough on the pan and press it gently stretching it to fit the pan evenly with your fingertips.

Make the Alfredo Sauce:

Melt butter in a medium saucepan over medium heat. Add cream minced garlic and Italian seasoning and whisk together. Stir in the Parmesan cheese and flour continuously then lower the heat when bubbling to thicken until it coats the spoon. Take it off the heat to cool slightly.

Assemble the Pizza:

Spread the Alfredo sauce over the shaped dough all the way to the edges. Scatter the cooked chicken across the sauce. Sprinkle the mozzarella cheese evenly over everything then top with cooked bacon bits.

Bake:

Place the pizza in a preheated 450 degree oven on the center rack. Bake thirteen to fourteen minutes until the crust turns golden and the cheese bubbles and browns in spots.

Finish and Serve:

Remove pizza from the oven and scatter the sliced green onion over the top. Let the pizza stand for five minutes so the cheese sets. Slice and serve warm.

Bookmark

Alfredo sauce was the first sauce my children liked more than classic tomato. Seeing everyone smile over a slice truly makes all the cooking worth it. My personal favorite is the sharp salty bite from the Parmesan in the sauce so I always add an extra spoonful.

Storage Tips

Cool leftovers completely before storing in an airtight container. Keep in the refrigerator for up to three days. For longer storage freeze individual slices on a tray before wrapping so you have a ready-made meal ready to reheat.

Ingredient Substitutions

Swap in rotisserie chicken or leftover turkey if you have it on hand. Use turkey bacon or leave it out for a lighter pizza. Gluten free flour or premade gluten free crusts work beautifully—just watch the bake time so the edges do not over brown.

Serving Suggestions

Chicken Alfredo Pizza pairs so well with a fresh leafy salad tossed in a lemon vinaigrette. Sometimes I’ll serve it with roasted broccoli or a big bowl of fruit for a complete meal. Kids love dipping the crust in extra Alfredo sauce if you have some leftover from the recipe.

Bookmark

Cultural and Historical Context

Alfredo pizza is a modern twist invented by fans of Italian-American cream sauces. It borrows inspiration from fettuccine Alfredo and marries those creamy flavors with the cheerful shareability of pizza. This kind of fusion is all about comfort and creativity in the kitchen.

Frequently Asked Questions

→ Can I use a store-bought crust?

Absolutely! Store-bought pizza dough or a premade crust can be substituted for homemade dough to save time on busy days.

→ Which chicken is best for the topping?

Cooked chicken breast, rotisserie chicken, or grilled chicken work well. Ensure it’s chopped into bite-sized pieces for even topping.

→ What cheeses can I use besides mozzarella?

Try provolone, fontina, or a blend with sharp cheddar for different flavor profiles. Mozzarella keeps the pizza creamy and stretchy.

→ How do I reheat leftover pizza?

Reheat in a hot oven or on a skillet for a crispy crust and melted cheese. Avoid microwaving for best texture.

→ Is there a way to make it gluten-free?

Swap all-purpose flour for your favorite gluten-free brand or use a premade cauliflower crust for a gluten-free option.

→ Can I add other toppings?

Yes! Mushrooms, spinach, or sliced tomatoes pair nicely with the classic Alfredo flavors and add extra texture.