Chicken Alfredo Roasted Red Pepper Pizza
Creamy homemade alfredo sauce, juicy chicken cubes, and flavorful roasted red peppers are the perfect trio in this alfredo roasted red pepper pizza! Top slices with lots of fresh basil for extra flavor.
Servings 4 servings
Calories 369kcal
Ingredients
- Pizza dough for 1 (12-inch) crust
- 1 tablespoon unsalted butter
- 1 medium clove garlic, minced
- 1 tablespoon all-purpose flour
- 3/4 cup 2% or skim milk
- 2 tablespoons heavy whipping cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 cups shredded low-moisture mozzarella cheese
- 1-1/2 cups cubed or shredded cooked chicken
- 1 cup jarred roasted red peppers, cut into thin 1-inch strips
- 2 tablespoons minced fresh basil
Instructions
- Preheat oven to 450F and adjust oven rack to middle. Place a pizza stone on oven rack to preheat (if you have one)
- Turn pizza dough onto a floured surface and roll into a 12-inch circle. Transfer to a floured pizza peel if baking pizza on stone or to a greased 12-inch pizza pan.
- Melt butter in a medium saucepan over medium heat. Add garlic and flour and cook 1-2 minutes until fragrant. Slowly drizzle in milk and heavy cream, whisking constantly until smooth. Bring sauce to a low simmer and cook until thickened. Remove from heat and stir in Parmesan and salt and pepper to taste.
- Spread alfredo sauce over pizza crust and top with mozzarella, chicken, and roasted red peppers.
- If baking pizza on stone, use the peel to slide pizza onto stone. If baking in pan, place pan in oven and bake pizza at 450F 20-25 minutes until pizza is a deep golden brown.
- Remove pizza from oven and top with fresh basil. Cut pizza into wedges and serve warm. Enjoy!
Notes
Storing Instructions
Store pizza in refrigerator up to 6 days.
Nutrition
Serving: 2 slices | Calories: 369kcal | Carbohydrates: 33.5g | Protein: 24.9g | Fat: 15.3g | Saturated Fat: 8.2g | Cholesterol: 68mg | Sodium: 460mg | Potassium: 177mg | Fiber: 1.9g | Sugar: 4g | Calcium: 165mg | Iron: 2mg