Chicken Alfredo Pizza
Love chicken alfredo? Then you're gonna go CRAZY for this pizza. Serve with lots of pepper flakes and some extra parm for good measure.
- 1 tbsp. butter
- 2 cloves garlic, minced
- 1½ c. heavy cream
- ½ c. freshly grated Parmesan cheese, divided
- Crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. extra-virgin olive oil
- 1 lb. thin chicken cutlets
- Vegetable oil, for brushing
- Cornmeal, for dusting
- 1 lb. store-bought pizza dough, divided in half
- ½ small red onion, finely chopped
- 2 c. shredded mozzarella
- Freshly sliced green onion, for serving
- In a small saucepan over medium heat, melt butter. Add garlic and cook, stirring, until fragrant, about 1 minute. Pour cream into garlic butter and bring to a simmer. Reduce heat to medium-low and continue to simmer, stirring occasionally, until liquid is reduced by half, about 15 minutes.
- Stir in ¼ cup of Parmesan and a pinch of red pepper flakes. Season with salt and pepper and remove from heat.
- Meanwhile, in a large skillet over medium-high heat, heat oil. Add chicken and cook, working in batches if necessary, until chicken is cooked through, flipping halfway through, about 1 to 2 minutes per side. Transfer chicken to a cutting board. Using a fork and knife, thinly slice chicken into strips.
- Preheat oven to 500°. Cut two pieces of parchment to fit a large rimmed baking sheet. On a work surface, sprinkle one piece of parchment with a thin layer of cornmeal. Working with one ball of dough at a time, roll into a ¼"-thick round and transfer to a baking sheet.
- Spread half the cream sauce over each pizza, leaving a ½" border on the edge. Add half the sliced chicken, half the red onion, half the mozzarella, and half the remaining ¼ cup Parmesan on one pizza. Repeat with remaining pizza dough and toppings.
- Bake, one pizza at a time, until crust is golden and cheese is melty, about 15 minutes.
- Garnish with green onions and more red pepper flakes and serve immediately.