*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I make the same thing but I cheat. I buy a pre-made crust pre-made alfredo sauce cooked refridgerated chicken and I even put some pre-cooked bacon on it too (just make sure you are not using the "flavored" bacon) mine is ready in about 15 minutes the kids will not eat regular pizza anymore just this.
I've made this pizza several times - with company. It is always a pleasant surprise because each time I top it with whatever fresh veggies I have on hand. The only consistent issue I have is that the sauce needs nearly twice as much liquid to make it "spreadable" which is fine and the crust does not taste "cooked" in 20 minutes. I made this again yesterday and I find that when the crust is "lightly browned" it's not enough cooking for the crust beneath the toppings. When I reheated the leftovers for 20 more minutes @350 the crust became the perfect texture. I love this recipe though so make it your own.
I was searching for something quick and different to fix with chicken breasts and came across this recipe. I was under a big time constraint so I took some shortcuts by using a prepared alfredo sauce (already in my cabinet) and then I grilled the chicken breasts using the George Foreman grill to expedite things. Even though you don't let the dough rise in this recipe it still made a nice crust. The combination of the rosemary and thyme seasonings (along with the green onions and mushrooms I added) gave this pizza a "gourmet feel " and it really impressed my family who came home & thought that I had bought it from Papa Murphy's! Thanks for a great recipe!
I give this recipes 5 stars!!! it was so good that I wanted to make it again the day after I made the first one. I had to make a change in the recipe being that I didn't have any rosemary so I used poultry seasoning instead. I also made the pizza with sauted spinach as a topping along with the chicken and it was so good!! I'm going to make this as an appetizer as well and make it in a 9x13 pan or a jelly roll and cut it into small squares. Thanks for the wonderful recipe!
Incredible! A little bit of work to make all the different items, but well worth it! I added broccoli. I also did not have any rosemary, so I used some oregano and thyme from my garden and loved it. The leftovers were even fabulous!
I didn't care for this pizza too much. The crust was good. I used 1 tablespoon of gluten to add flavor. It was good crust. Good for any kind of pizza and will make the crust again. I think it might have been the rosemary. I didn't like the spices in it. I did like the chicken seasoning. That was very good. But the alfredo sauce was good but next time I won't add pepper. Overall I probably won't make this pizza again.
Take a break from Pepperoni Pizza. Our family has home made pizza every Friday. This is the ONLY pizza that my daughter will eat. Great flavor - Do not be afraid to go extra heavy on the garlic and pepper. All the oil makes it a bit heavy. I throw a little cheese on my side because Pizza "has to have" cheese!
We are always on the look out for new pizza recipes since we got our wood fired oven. I have made this twice now for company and we have really enjoyed it. I make one slight addition and top with mushrooms to give a bit of colour.
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