This recipe combines two of my favorites: Chicken Alfredo, and pizza! My husband even likes this, and he isn't fond of chicken!

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

SAUCE

GARLIC BUTTER

DOUGH

Directions

  • To Make Sauce: Melt butter in a small saucepan over medium heat. Blend in salt, pepper and flour, then stir in the milk and Romano cheese. Simmer, stirring constantly, until thickened. Remove from heat, cover and set aside.

    Advertisement
  • To Make the Garlic Butter: Melt the butter in a small saucepan over medium heat. Blend in the garlic, rosemary, and salt. Cook, stirring constantly, until garlic is tender but not browned. Remove from heat, cover and set aside.

  • To Make the Dough: Pour the warm water into a small bowl and stir in the yeast until dissolved. Allow to rest until yeast foams, about 5 minutes. Mix the vegetable oil, sugar, salt, rosemary, and garlic powder together in a mixing bowl. Stir in the yeast mixture, and gradually stir in the flour. Gather into a loose ball and knead until a smooth ball forms. Cover, and let rest 1/2 hour.

  • Preheat oven to 400 degrees F (200 degrees C). Season the roasted chicken with rosemary, thyme, poultry seasoning, garlic powder and salt. Chop or shred and reserve.

  • To Assemble the Pizza: Spread dough out on prepared pizza stone. Top with cooled garlic butter, covering entire crust. Next spread with Alfredo Sauce (if necessary, warm to spreading consistency), leaving crust edges. Top with chicken, turning to coat with sauce.

  • Bake in preheated oven for 20 minutes, or until bottom crust is lightly browned. Remove from oven and let set for 2 to 3 minutes before cutting.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

411 calories; 18.3 g total fat; 58 mg cholesterol; 517 mg sodium. 43 g carbohydrates; 17.8 g protein; Full Nutrition

Reviews (165)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/18/2005
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. Read More
(108)

Most helpful critical review

Rating: 3 stars
12/03/2003
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. Read More
(14)
211 Ratings
  • 5 star values: 131
  • 4 star values: 58
  • 3 star values: 16
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
11/18/2005
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. Read More
(108)
Rating: 5 stars
11/18/2005
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. Read More
(108)
Rating: 5 stars
05/02/2005
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. Read More
(54)
Advertisement
Rating: 4 stars
06/22/2003
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! Read More
(38)
Rating: 5 stars
12/03/2003
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! Read More
(18)
Rating: 5 stars
12/03/2003
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! Read More
(16)
Advertisement
Rating: 3 stars
12/03/2003
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. Read More
(14)
Rating: 3 stars
06/22/2003
It was very rich. I added onions tomatoes mushrooms and broccoli. The fresh veggies made it much more appealling. Read More
(12)
Rating: 4 stars
12/03/2003
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! Read More
(11)
Rating: 5 stars
12/12/2006
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. Read More
(11)