Ingredients:

  • 1 lb Ready-made pizza dough (or homemade equivalent)
  • 2 tbsp Olive oil, divided
  • 1 lb Boneless, skinless chicken breast or thighs, cut into 1/2-inch cubes
  • 1/2 tsp Dried Italian herbs
  • Salt and freshly ground black pepper, to taste
  • 4 tbsp Unsalted butter
  • 2 cloves Garlic, finely minced
  • 1 cup Heavy cream
  • 1/2 cup Freshly grated Parmesan cheese
  • Pinch of Nutmeg
  • 1 1/2 cups Low-moisture whole milk mozzarella cheese, shredded
  • 2 tbsp Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat the Oven: Place your pizza stone or baking steel in the oven and preheat to 500°F (260°C). Allow at least 30 minutes for the stone/steel to reach temperature—this is vital for a crispy crust.
  2. Cook the Chicken: Toss the cubed chicken with 1 tablespoon of olive oil, salt, pepper, and Italian herbs. Sauté in a skillet over medium-high heat until cooked through and lightly golden brown (internal temperature 165°F/74°C). Set aside.
  3. Melt Butter: In the same skillet (or a clean one), melt the 4 tablespoons of butter over medium heat. Add the minced garlic and sauté for 30–60 seconds until fragrant—do not let it brown.
  4. Add Cream: Pour in the heavy cream and bring the mixture to a gentle simmer. Reduce the heat slightly and cook for 2–3 minutes until the sauce slightly thickens and coats the back of a spoon.
  5. Finish Sauce: Remove the skillet from the heat. Gradually whisk in the Parmesan cheese until smooth. Add salt, pepper, and the pinch of nutmeg. The sauce should be thick enough to spread but not solid.
  6. Shape the Dough: Lightly flour your work surface and stretch or roll the pizza dough into a 12–14 inch (30–35 cm) circle. If using a pizza peel, dust the peel liberally with cornmeal or flour.
  7. Sauce the Base: Spoon roughly 3/4 of the Alfredo sauce onto the prepared dough, leaving a 1-inch (2.5 cm) border for the crust. Use the back of the spoon to spread it evenly.
  8. Layer Toppings: Sprinkle half of the shredded mozzarella over the sauce. Distribute the cooked chicken evenly across the pizza. Top with the remaining mozzarella.
  9. Bake: Carefully slide the pizza onto the preheated stone or steel. Bake for 12–18 minutes, rotating halfway through, until the crust is golden brown and puffed, and the cheese is melted and bubbly.
  10. Finish: Remove the pizza from the oven. Allow it to rest for 2 minutes before slicing. Garnish generously with fresh chopped parsley.