There’s something about Alfredo Pizza that’s extra comforting– and I know my kids love it even more! This is a simple and quick pizza recipe that uses creamy, delicious Alfredo sauce as the base, with plenty of cheese on top. Add your favorite toppings (chicken, veggies, or bacon) and it bakes in under 10 minutes!
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What’s in This Alfredo Pizza Recipe?
We’re big lovers of Alfredo, and with good reason. It’s creamy, dreamy, and so delicious! On a pizza, it’s even more decadent–and easy too!
- Pizza Dough: You can use store-bought or homemade pizza dough for this recipe!
- Alfredo Sauce: Both store-bought and homemade Alfredo sauce work well for this pizza.
- Cheese: We like a mixture of low-moisture mozzarella cheese and freshly grated Parmesan.
Notes from the Test Kitchen
This Alfredo pizza is wonderful because it can be as fancy or simple as you like. Use all homemade or all store-bought ingredients (we won’t tell!). The creamy Alfredo sauce and blend of mozzarella and Parmesan cheeses makes one mouthwatering pizza, and you can get creative by adding the toppings of your choice.
Variations on Alfredo Sauce Pizza
We love adding shredded cooked chicken for a chicken Alfredo pizza, or sliced mushrooms to keep it vegetarian. Some fresh spinach or cooked bacon would also be delicious. But you can add just about anything to this pizza, so let your imagination run wild!
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How to Store and Reheat
Store leftover Alfredo sauce pizza in an airtight container in the refrigerator for up to 5 days. Reheat slices in a 350°F oven for 5-7 minutes or in a covered dry skillet with 1 teaspoon of water until warmed through.
How to Freeze
Freeze Alfredo pizza slices in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or resealable bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
We love this Alfredo pizza paired with pizza shop classics, like garlic knots or a classic Caesar salad. If you’re feeling extra cheesy, make some baked mozzarella sticks, or serve it up on game day with some Buffalo wings!
Alfredo Pizza Recipe
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Ingredients
- 1 pound pizza dough store-bought or homemade
- Semolina flour optional, for dusting the pizza stone
- ½ cup Alfredo sauce store-bought or homemade
- 1 cup freshly shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
Optional Additional Toppings
- 1 cup shredded cooked chicken
- 2 cups sliced mushrooms
- 1 cup spinach fresh (or thawed and drained if frozen)
- 8 slices cooked bacon
Recommended Equipment
- Pizza Stone OR
Instructions
- Preheat oven to 500°F. If you're equipped with a pizza stone, let it preheat for approximately 30 minutes.
- Roll or gently stretch out your pizza dough into a large circle. If you don’t have a pizza stone, place the stretched dough on a baking sheet lined with parchment paper. If you do have a pizza stone, lightly dust a pizza peel with semolina flour and place the stretched dough on it.1 pound pizza dough, Semolina flour
- Spoon the Alfredo sauce on top of the pizza dough, spreading it generously while maintaining a 1-inch border around the edges.½ cup Alfredo sauce
- Sprinkle on mozzarella and Parmesan cheese. Add chicken, mushrooms, spinach, bacon, or a mix if you like. Don’t let the toppings exceed 2 cups in total.1 cup freshly shredded mozzarella cheese, ½ cup freshly grated Parmesan cheese, 1 cup shredded cooked chicken, 2 cups sliced mushrooms, 1 cup spinach, 8 slices cooked bacon
- Bake for 6-9 minutes, until the crust is golden and the cheese is bubbly and melted.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Nutritional information does not include optional additional toppings.
Nutrition Information
How to Make Alfredo Pizza Step by Step
Shape the Pizza Dough: Preheat your oven to 500°F. If you have a pizza stone, let it preheat for about 30 minutes. Roll or gently stretch out 1 pound of pizza dough into a large circle. If you don’t have a pizza stone, place the stretched dough on a baking sheet lined with parchment paper. If you do have a pizza stone, lightly dust a pizza peel with semolina flour and place the stretched dough on it. Spoon ½ cup of Alfredo sauce on top of the pizza dough, spreading it generously while maintaining a 1-inch border around the edges.
Top The Pizza: Sprinkle on 1 cup of shredded mozzarella and ½ cup of grated Parmesan cheese. Add 1 cup of shredded cooked chicken, 2 cups of sliced mushrooms, 1 cup of spinach, 8 slices of cooked bacon, or a mix if you like. Whatever you choose for toppings, keep the total amount to under 2 cups per pizza–otherwise, it will affect the proportions and cooking times.
Bake the Pizza: Bake for 6-9 minutes, until the crust is golden and the cheese is bubbly and melted.
