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Homemade Chicken Alfredo Pizzas

 Homemade Chicken Alfredo Pizzas
Give these mouthwatering Alfredo pizzas a try next time you need to feed a crowd but want something healthier than delivery pizza. Even with their from-scratch crust and sauce, you’ll be surprised by how easily they come together. —Catherine Nickelson, Scandia, Minnesota
12 ServingsPrep: 30 min. + standing Bake: 15 min.


  • 1 package (1/4 ounce) quick-rise yeast
  • 1 cup warm water (120° to 130°)
  • 1 teaspoon sugar
  • 1-1/2 teaspoons salt, divided
  • 2-1/2 to 3 cups all-purpose flour
  • 2 tablespoons cornmeal
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon pepper
  • 4-1/2 teaspoons all-purpose flour
  • 1-1/2 cups 2% milk
  • 3 cups cubed cooked chicken breasts
  • 2 large tomatoes, chopped
  • 2 cups chopped fresh baby spinach
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup shredded Italian cheese blend
  • 1 teaspoon Italian seasoning


  • In a large bowl, dissolve yeast in warm water. Add the sugar, 1/2
  • teaspoon salt and 2-1/2 cups flour. Beat until smooth. Stir in

2 of 2

Homemade Chicken Alfredo Pizzas (continued)

Directions (continued)

  • enough remaining flour to form a soft dough (dough will be sticky).
  • Turn onto a lightly floured surface; knead until smooth and elastic,
  • about 6-8 minutes. Cover and let rest for 10 minutes.
  • Sprinkle cornmeal over two 12-in. pizza pans coated with cooking
  • spray. Divide dough in half. On a floured surface, roll each portion
  • into a 13-in. circle. Transfer to prepared pans. Build up edges
  • slightly. Prick dough thoroughly with a fork; brush with oil. Bake
  • at 425° for 5-8 minutes or until edges are lightly browned.
  • In a small saucepan, saute garlic in butter until tender. Stir in the
  • parsley, pepper and remaining salt. Combine flour and milk until
  • smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes
  • or until slightly thickened.
  • Spread over crusts; top with chicken, tomatoes, spinach, cheeses and
  • Italian seasoning. Bake 10-12 minutes longer or until crusts are
  • lightly browned and cheeses are melted. Yield: 2 pizzas (6 slices
  • each).
Nutritional Facts: 1 slice equals 328 calories, 13 g fat (7 g saturated fat), 62 mg cholesterol, 568 mg sodium, 27 g carbohydrate, 1 g fiber, 26 g protein.
Wine: This recipe pairs well with a sweet red wine.: Taste of Home Special Offer: Enjoy this recipe with Fizz 56 Brachetto Italy N/V, sparkling and sweet with hints of raspberry and cherry. Buy now and get 3 bottles for $49.99. Order Now