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Creamy, rich Alfredo sauce replaces the classic tomato base, topped with tender grilled chicken and gooey mozzarella. A decadent twist on family pizza night that's surprisingly easy to make.
Preheat oven and prepare dough. Place a pizza stone or an inverted baking sheet in the oven and preheat to 475°F (245°C). Let the pizza dough rest at room temperature for about 20 minutes to make it easier to stretch.
Cook the chicken. Pat the chicken pieces dry and season with 1/2 tsp salt, 1/4 tsp black pepper, and the garlic powder. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove from the skillet and set aside.
Make the Alfredo sauce. In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and cook for 30-60 seconds until fragrant, being careful not to burn it. Slowly whisk in the heavy cream. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until the sauce has thickened slightly.
Finish the sauce. Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until smooth. Stir in the remaining 1/2 tsp salt, 1/4 tsp black pepper, and the pinch of nutmeg. The sauce will continue to thicken as it cools.
Assemble the pizza. On a lightly floured surface, stretch the dough into a 12-inch round. Transfer the dough to a piece of parchment paper or a pizza peel dusted with cornmeal. Spread about 3/4 cup of the Alfredo sauce evenly over the dough, leaving a 1-inch border for the crust.
Add toppings. Evenly distribute the cooked chicken pieces over the sauce. Sprinkle the shredded mozzarella cheese over the chicken.
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Creamy, rich Alfredo sauce replaces the classic tomato base, topped with tender grilled chicken and gooey mozzarella. A decadent twist on family pizza night that's surprisingly easy to make.
This italian_american recipe takes 50 minutes to prepare and yields 4 servings. At 899.52 calories per serving with 43.86g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Bake the pizza. Carefully slide the pizza (with the parchment paper, if using) onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Garnish and serve. Remove the pizza from the oven and let it rest for 2-3 minutes. Garnish with fresh chopped parsley and a sprinkle of red pepper flakes, if desired. Slice and serve immediately.
Incorporate sautéed spinach, mushrooms, or roasted red peppers for added flavor and nutrients. Add the vegetables on top of the chicken before the mozzarella.
Swap the chicken for cooked shrimp, prosciutto, or crumbled Italian sausage.
Add 1/2 teaspoon of red pepper flakes to the Alfredo sauce while it simmers for a spicy kick throughout the pizza.
Use a mix of cheeses like fontina, provolone, or asiago along with the mozzarella for a more complex flavor profile.
The chicken breast is a lean source of high-quality protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining a healthy immune system.
With significant amounts of Parmesan, mozzarella, and heavy cream, this pizza is a good source of calcium, a vital mineral for strong bones and teeth, as well as proper nerve and muscle function.
The carbohydrates from the pizza crust provide a quick and efficient source of energy to fuel your body and daily activities.
A single serving (2 slices) of this pizza contains approximately 650-750 calories, depending on the specific ingredients used, especially the type of pizza dough and the fat content of the cheeses and cream.
This pizza is a rich and indulgent dish, high in calories, saturated fat, and sodium. It's best enjoyed in moderation as a treat rather than a regular meal. It does, however, provide a good amount of protein from the chicken and calcium from the dairy.
Yes, you can definitely use a high-quality jarred Alfredo sauce to save time. You will need about 3/4 to 1 cup of sauce for a 12-inch pizza.
Any pizza dough will work well. A classic Neapolitan-style dough will give you a soft, chewy crust, while a New York-style dough will be thinner and crispier. A good quality store-bought dough is also a great option for convenience.
You can prepare the components ahead of time. The chicken can be cooked and the Alfredo sauce can be made up to 2 days in advance and stored in the refrigerator. Assemble and bake the pizza just before serving for the best results.
Store leftover pizza slices in an airtight container or wrapped tightly in foil in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet in a 375°F (190°C) oven for 5-7 minutes, or until the cheese is re-melted and the crust is crisp.