Description
This Alfredo Pizza recipe combines the creamy richness of Alfredo sauce with the savory flavors of mozzarella, Parmesan, cooked chicken, mushrooms, spinach, and bacon on a crisp pizza crust. Perfect for a quick and delicious homemade pizza, it bakes in just under 10 minutes and serves 4 people.
Ingredients
Scale
Pizza Base
- 1 pound pizza dough (store-bought or homemade)
- Semolina flour (optional, for dusting the pizza stone)
Sauce and Cheese
- ½ cup Alfredo sauce (store-bought or homemade)
- 1 cup freshly shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
Toppings
- 1 cup shredded cooked chicken
- 2 cups sliced mushrooms
- 1 cup spinach (fresh or thawed and drained if frozen)
- 8 slices cooked bacon
Instructions
- Preheat Oven: Preheat your oven to 500°F (260°C). If you have a pizza stone, place it in the oven and allow it to preheat for about 30 minutes to ensure an evenly crisp crust.
- Prepare Dough: Roll or gently stretch out the pizza dough into a large circle. If you do not have a pizza stone, place the dough on a baking sheet lined with parchment paper. If using a pizza stone, lightly dust a pizza peel with semolina flour and place the dough on it for easy transfer.
- Apply Sauce: Spoon the Alfredo sauce over the pizza dough. Spread it generously, but leave a 1-inch border around the edges to allow the crust to crisp and rise properly.
- Add Cheese and Toppings: Evenly sprinkle the shredded mozzarella and Parmesan cheeses over the sauced dough. Top with the shredded cooked chicken, sliced mushrooms, spinach, and cooked bacon slices. You can mix and match toppings but keep the total amount to no more than 2 cups to prevent sogginess.
- Bake the Pizza: Transfer the pizza to the oven (onto the pizza stone if used) and bake for 6 to 9 minutes. Bake until the crust turns golden brown and the cheese is bubbly and melted.
Notes
- Using a pizza stone helps achieve a crispier crust by evenly distributing heat.
- If fresh spinach is not available, frozen spinach works well but must be thoroughly thawed and drained to avoid excess moisture on the pizza.
- You can substitute the cooked chicken and bacon with your favorite protein or make it vegetarian by omitting meat toppings.
- Semolina flour for dusting prevents sticking and adds a nice texture to the bottom of the crust.
- Keep an eye on the pizza during baking, as ovens vary and the crust can quickly go from golden to burnt.
