Hi, everyone! I’m excited today to share my favorite homemade pizza recipe with you.
Do you have a meal you feel you could make in your sleep? A meal you’ve made so many times that it has been perfected?
This pizza is that way for me. This is my absolute favorite pizza recipe I make. Each time I make it, I reminisce about the first time I made it many years ago when I wouldn’t have considered myself anything close to a “chef.” Funny how much time changes things.
I know it sounds weird, but baking this pizza is a calming experience for me. I guess it’s because I know it will come out delicious and flavorful. No surprises. No problems. No complaints. Just perfection. Hallelujah!
Just like with pesto, using alfredo sauce is a nice way to change up your normal tomato sauce-based pizza. We’re pizza eaters for sure, so a change is good every once in a while if it’s not too big!
Incidentally, the alfredo sauce for this recipe is really good. It’s thick and creamy so it works great for this pizza as well as fettuccine alfredo.
- 4 tbsp unsalted butter
- 3 cloves garlic finely minced
- 1/2 package cream cheese softened and cut into 1/2-inch cubes
- 1 cup milk
- 3 oz parmesan cheese grated
- 1/2 tsp ground black pepper
- kosher salt to taste
- 1 pizza crust
- Alfredo sauce see recipe above
- 1 tbsp olive oil
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp dried basil
- 1 tsp kosher salt plus extra to season chicken
- ½ tsp ground black pepper plus extra to season chicken
- 1 cup baby spinach leaves whole
- 1 small red onion thinly sliced
- 1 chicken breast boneless and skinless
- 6 oz fresh mozzarella cheese thinly sliced
- Fresh basil leaves julienned, for garnish
- For the Garlic Alfredo Sauce:
- Melt butter in a medium, non-stick saucepan over medium heat. Add garlic and cook for 2 minutes. Add cream cheese, stirring with whisk until smooth. Add milk, a little at a time, whisking until smooth. Stir in parmesan and pepper. Season with kosher salt, if needed. Remove from heat when sauce reaches desired consistency. Sauce will thicken quickly.
- For the Pizza:
- Preheat your oven to 400 degrees.
- Heat 1 tbsp. olive oil in a non-stick skillet to medium-high heat. Sprinkle chicken breast generously with kosher salt and pepper. Cook chicken breast in skillet until no longer pink in the middle, about 8-10 minutes. Once cooked, allow to cool and then slice into bite-size pieces. Set aside for later.
- Spread the Alfredo sauce (see recipe above) over the pizza dough, leaving about 1/2 inch around the outside edge for the crust. Sprinkle sauce with oregano, basil, thyme, salt and pepper.
- Spread the baby spinach leaves evenly across the pizza. Arrange the onion slices and sliced chicken over the spinach. Top with mozzarella slices.
- Place the pizza into the oven and bake for 8 to 10 minutes or until the crust edges are golden and the cheese is melted. After taking the pizza out of the oven, allow it to cool for a few minutes so that the cheese has time to set. Garnish with fresh, julienned basil leaves if desired. Slice pizza and serve.
We totally should make this again now that we have our pizza stone back!
This recipe made it into our home recipe book!!
We love it!! The sauce is relatively light and the blend of flavors is wonderful. I added some sliced grape tomatoes for an extra bit of color. My husband even appreciated the flavor of the spinach balancing the richness of this pizza. Thank you!!
That is awesome! You’re so very welcome 🙂
Wow! Just simply delicious! The whole day I could not think of what to make with the defrosted chicken until I saw this!
I did not have any spinach however, and I already had the pizza crust made but the sauce, OMG! I made too much of the sauce, had about 8oz left. I ended up baking 2 breaded chicken breast halves and I spread the sauce over it with a slice of mozzarella for a grinder sandwich. Will definitely save this recipe.
Is this the 8 ounce package of cream cheese and you use half? Also would 3 oz of parm be equal to 1/4 cup?
Hi Judy,
Yes, use 4 oz of the cream cheese. I’d bet 3 oz of Parmesan would be closer to 1/2 or 1/3 cup shredded Parmesan, but that’d be an estimate. That amount should work fine. Good luck!
Enjoy!
I’m making this today and look forward to a delicious dinner. Thanks for sharing!
You’re so very welcome, Lisa! Enjoy!
Thank you so much for this recipe!!! I didn’t have time to make the crust or sauce from scratch 🙁 but I’m looking forward to the results just the same!!
I hope you like it, Laura! 🙂
My husband and I made this last night and it was AMAZING! We couldn’t believe we actually made something that good! 🙂 Thanks for sharing!
Haha, Jessica! You’re so funny. So glad you guys liked the pizza. See? Good food isn’t that hard to make!
DEFINITELY trying this tomorrow night!! I’ve been looking to try different ingredients and stray from the usual “pepperoni and cheese.” This is a definite must. Thanks for sharing!
Hi Corinna! I hope you enjoy this pizza. It’s def one of my favorites.
Great basic outline. I add roasted red peppers, pancetta and peccorino romano to my alfredo with heavy cream sans cream cheese. (The FAT recipe ). Thanks for the dough. Was using store bought!
Yum, Martin. Your alfredo sounds amazing. I’m glad you can use the dough recipe 🙂
Oh my gosh, that looks amazing! My absolute favorite pizza is this one with blackened shrimp on it– you should try it!
Hi Kathryn! Oooh, I’ve somehow never made pizza with shrimp. Thanks for the suggestion!
Love chicken alfredo pizzas! I’ll definitely give this one a go soon!
Awesome, Peggy! I’m so glad.
these are amazing, i made mine on pita bread, for a nice and crispy crust. Yum!
Hi Lezly! I would have never thought to make it on pita bread. Thanks for the idea!
Your blog is stunning. Your photography perfection. You are mighty talented!!! Have you ever considered becoming a food photographer or stylist? You’ve got the chops for it girl. 🙂
Oh, Amanda, you just totally made my day! Week even! Thank you SO much! I think being a food stylist and/or food photographer would be amazing, but I have never really looked into it. I love blogging because I get to combine photography with food and writing. Thank you so much for your kind words!
Homemade pizza beats out storebought anyday! When I was little, I hated tomato sauce and so when my dad made pizza he would always make a white one for me. I haven’t had it in a while but you’ve got me craving it. This looks fantastic!
Joanne, I totally agree that homemade beats store-bought, especially when you want unique toppings. What a cool thing for your dad to do for you when you were young. I’m happy to have “awakened” the craving 🙂
I usually think that pizza made with alfredo sauce are too heavy, but yours looks so light and inviting!
Thanks, Lisa! I agree that alfredo pizzas tend to be pretty heavy, but I don’t find this one to be. Thanks for stopping by!
You have to try this pizza. It is the best. Especially if you use the pizza dough recipe.
Thanks, Dustin! I completely agree 🙂