Description
This Chicken Alfredo Pizza recipe combines a homemade bread flour dough with a rich and creamy Alfredo sauce, topped with mozzarella, grilled chicken, bacon, and optional spinach. Baked on a pizza stone at high heat, it yields a delicious, restaurant-quality pizza with a crisp crust and flavorful toppings perfect for a comforting meal.
Ingredients
Scale
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
Alfredo 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, shredded
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: Whisk together the bread flour and salt in a large bowl or the bowl of a stand mixer. In a small measuring cup, stir lukewarm water, active yeast, and oil until just combined. Gradually mix the yeast mixture into the flour using a wooden spoon or your fingers until combined. Let the dough rest for 15 minutes.
- Knead the Dough: Using your hands or the dough hook attachment on a stand mixer, knead the dough until it becomes smooth and elastic, about 3 minutes. Divide the dough into two equal portions and shape each into a round ball. Cover with a damp cloth and allow the dough to rise for 4 hours at room temperature or 8-12 hours in the refrigerator.
- Make the Alfredo Sauce: In a small saucepan, melt butter over medium heat. Add minced garlic and red pepper flakes, cooking briefly until fragrant. Whisk in the flour until combined, then gradually pour in heavy cream while continuously whisking. Continue cooking for 1-2 minutes until the sauce slightly thickens. Remove from heat and stir in shredded Parmesan cheese until fully melted and smooth.
- Preheat Oven and Pizza Stone: When ready to bake, preheat your oven to its highest temperature with a pizza stone inside to ensure a crispy crust.
- Shape the Pizza: On a piece of parchment paper, use your fingers to gently stretch and shape each dough ball into a round pizza base of desired size.
- Assemble the Pizza: Spread a generous spoonful of the Alfredo sauce evenly over the pizza base, adding more sauce as needed. Sprinkle mozzarella cheese on top, then arrange slices of grilled chicken, cooked bacon, and cooked spinach if using.
- Bake the Pizza: Using a pizza paddle, transfer the pizza on parchment paper onto the preheated pizza stone. Bake for about 5 minutes, then carefully remove the parchment paper and continue baking for an additional 5-10 minutes until the crust is golden and toppings are bubbly and cooked through.
Notes
- This recipe makes one 15-inch pizza or two 10-inch pizzas depending on dough division and shaping.
- For best results, use bread flour for a chewier crust and preheat the pizza stone thoroughly.
- Optional spinach topping adds a fresh, nutritious element to the pizza.
- Allow dough to rise properly for ideal texture and flavor development.
- Keep an eye on the pizza as it bakes since oven temperatures and times may vary.
Nutrition
- Serving Size: 1/4 of pizza
- Calories: 420
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 75mg
