AlfredoSauce.us

Alfredo Pizza Recipe

This Alfredo pizza uses a homemade garlic Parmesan cream sauce as the base instead of red sauce. The sauce takes about 10 minutes to make and produces a noticeably better result than a jarred version, and the whole pizza is on the table in 30 minutes.

WHITE PIZZA

Alfredo Pizza Recipe

A white pizza using homemade Alfredo sauce as the base instead of red sauce, topped with mozzarella and chicken.

Prep15 minutes
Cook15 minutes
Total30 minutes
Serves2 pizzas (12 inch)

Ingredients

  • 2 pizza dough balls (about 8 oz each), store bought or homemade
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 3/4 cup Parmesan cheese, finely grated
  • Salt and pepper to taste
  • 1 1/2 cups shredded mozzarella cheese
  • 1 cup cooked chicken, shredded or sliced
  • 1 cup baby spinach
  • Crushed red pepper and fresh basil, for serving

Instructions

  1. Heat oven to 475 degrees F with a pizza stone or baking sheet inside if you have one.
  2. Make the Alfredo base: melt butter over medium heat, cook garlic 1 minute, add cream and simmer 5 to 6 minutes until noticeably thickened. Whisk in Parmesan until smooth, season, and let cool slightly.
  3. On a lightly floured surface, stretch each dough ball into a 12 inch round.
  4. Transfer to a piece of parchment paper.
  5. Spread about 1/3 cup of Alfredo sauce over each pizza base, leaving a 1 inch border.
  6. Top with mozzarella, chicken, and spinach.
  7. Slide onto the hot stone or pan and bake for 12 to 15 minutes, until the crust is golden and the cheese is bubbling.
  8. Top with crushed red pepper and fresh basil and serve right away.

Notes

Make the Alfredo sauce slightly thicker than you would for pasta by simmering it an extra 1 to 2 minutes. It thins out again in the oven, so starting thick prevents a soggy pizza.
Leave a clean border around the edge of the dough. Sauce too close to the edge will run off and burn on the pan.

The Key Difference for Pizza vs Pasta Sauce

Alfredo sauce for pizza needs to be a bit thicker than sauce you would toss with pasta. Simmer the cream for an extra minute or two so it holds its shape on the dough without running to the edges. The sauce will loosen slightly in a 475 degree oven, and starting with the right consistency prevents a soggy crust. For more detail on this adjustment, see our Alfredo sauce for pizza page.

Getting a Crispy Crust

Two things help most: a very hot oven (475 degrees minimum) and a preheated surface. Put a pizza stone or an inverted baking sheet in the oven while it heats, then slide the pizza onto the hot surface. This starts cooking the bottom of the crust immediately instead of letting it sit on a cold pan while the oven heats back up.

Topping Combinations

Combination Why It Works
Chicken, spinach, sun dried tomato Classic white pizza, balanced and familiar
Mushroom, caramelized onion Earthy and savory, vegetarian
Shrimp, lemon zest, parsley Light and elegant
Bacon, mozzarella, arugula (added after baking) Crispy pork, fresh greens

Storage

Leftover pizza keeps in the fridge for 2 to 3 days. Reheat in a 375 degree oven for 8 to 10 minutes to bring the crust back to crispy, rather than microwaving, which makes the crust soft.

Can I use store bought Alfredo sauce for this pizza?

Yes, about 2/3 cup of jarred sauce works for two 12 inch pizzas. Spread it thinner than you think you need, since it loosens in the oven.

What other toppings work on Alfredo pizza?

Mushrooms, sun dried tomatoes, caramelized onions, bacon, and shrimp all pair well with a cream based sauce. Avoid very wet toppings like fresh tomato slices without patting them dry first.

Do I need a pizza stone?

No, but it helps. A pizza stone or the back of a preheated baking sheet both give a crispier crust by starting the pizza on a hot surface rather than a cold pan.