Chicken Bacon Alfredo Pizza
This Chicken Bacon Alfredo Pizza is a fresh oven-baked pizza loaded with extra Romano cheese, pressed garlic in Alfredo sauce.
Servings 12 people
Equipment
- pizza stone
Ingredients
- 2 halves pizza dough
For the Pizza Sauce:
- 8 oz. homemade Alfredo sauce
- 4 garlic cloves large
For the Pizza Toppings:
- 2 lb. mozzarella cheese
- 5 oz. Romano or Parmesan cheese
- 8 oz. bacon (see broiled bacon)
- 1 bunch chives or green onions
- 1 lb. grilled chicken
Instructions
- Roll out one half of the pizza dough about 14” in diameter.
- Transfer rolled out dough onto a pizza stone lined with parchment paper. Shape the dough into a round and even pizza circle.
- Pour half of the jar of Alfredo sauce into a small bowl, add pressed garlic.
- Mix the sauce with pressed garlic. Pour half of the garlic alfredo mixture onto one half pizza dough.
- Spread the sauce evenly over the dough leaving a one inch circular frame without sauce.
- Sprinkle half pound of mozzarella cheese on top of sauce, and then sprinkle little bit of Romano cheese on top of mozzarella cheese (about 1.5 oz.).
- Spread half pound of grilled chicken pieces onto cheese.
- Then sprinkle some bacon and chives.
- Top the pizza with the same amount of cheese as you sprinkled onto garlic alfredo sauce.
- Bake pizza on the pizza stone (do not put pizza stone rack into the oven) preheat to 350 ℉ oven for 30 – 35 minutes or until cheese on top of the pizza will have light golden spots.
- Remove from the oven, and place the stone with pizza onto the provided rack. Let the pizza cool for 10 minutes before slicing as this prevents the cheese from sliding off the pizza.
Notes
- Make sure to roll out the pizza dough to about 14” in diameter for a thin and crispy crust. This size also allows for an even distribution of toppings.
- Pre-bake the pizza dough for a few minutes before adding the sauce and toppings. This extra step will keep the crust from becoming soggy and will also give it a nice, crisp texture.
- When spreading the Alfredo sauce, leave a one-inch border without sauce. This will prevent the sauce from spilling over and burning, and it also gives the crust a chance to brown.
- Don't be shy with the cheese. Mozzarella and Romano cheese are the stars of the show here, so be sure to cover the pizza generously.
- Use cooked and seasoned grilled chicken for the topping. This ensures that the chicken is juicy and flavorful.
- Cook the bacon until it's crispy and then crumble it over the pizza. This will prevent the bacon from becoming chewy when baked on the pizza.
- Let the pizza cool for 10 minutes before slicing. This allows the cheese to set and prevents it from sliding off when you cut the pizza.