Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 2 cloves garlic (, minced)
  • 1 1/3 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1/2 teaspoon Italian Seasoning
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • pinch crushed red pepper flakes (, optional)
  • 1 homemade pizza dough ((or store-bought))
  • 1 tablespoon olive oil
  • 1 cup chopped rotisserie chicken
  • 1 cup freshly grated Mozzarella cheese
  • 1 roma tomato (, seeded and diced)
  • 1 1/2 tablespoons chopped fresh parsley

Instruction

  • Preheat oven to 450 degrees. Place a pizza stone in center of oven to heat for 30-60 minutes while you prepare the sauce and toppings.
  • Make the alfredo sauce:Add the butter to a large nonstick saute pan, over medium-low heat; whisk until melted. Add the garlic and cook until fragrant, about 30 seconds. Slowly whisk in the heavy cream, then add the Italian seasoning, salt, pepper, and crushed red pepper flakes; whisk until combined and smooth. Bring to a gentle simmer (do not boil) and cook, whisking constantly until it starts to thicken, about 3-4 minutes. Stir in the parmesan cheese just until melted and the sauce is smooth. Take off the heat, cover and keep warm. It will thicken up a bit more as it sits.
  • Prepare the pizza crust:Place dough on some lightly floured parchment paper; starting at the center and working outwards, use your fingertips to press and stretch the dough to a 13-inch round. Pinch the very edges if you want to form a lip.Transfer parchment with the flattened dough to a peel or baking sheet. Brush with a little olive oil, and then place in the oven to pre-bake for 4 minutes.
  • Assemble and Bake:Spoon half of the alfredo sauce over dough round, then use the back of the spoon to spread into an even layer, leaving a 1-inch edge plain. Sprinkle a little bit of the mozzarella cheese, followed by the chopped chicken, then pour remaining sauce evenly over chicken. Sprinkle top evenly with the diced tomato and remaining Mozzarella cheese.Transfer back to the oven and bake 8-12 minutes until cheese and crust are nice and golden (watch it carefully so the crust doesn't over-brown or burn.)
  • Remove from oven, sprinkle with parsley, let rest for 1-2 minutes, then slice with a pizza cutter.