Chicken Alfredo Pizza
- 1 ball or tube of pizza dough (basically enough so you can roll it out to the size of a half-sheet pan or a large pizza pan.
- 1-1/2 cups shredded cooked chicken
- 2 TBS olive oil (or butter)
- 1 medium onion, thinly sliced
- 1/2 to 3/4 of a cup jarred sundried tomato Alfredo sauce (regular jarred Alfredo works too)
- 4 cloves garlic, minced (or a couple of teaspoons of the jarred stuff)
- 1/4 cup sundried tomatoes, chopped (the kind packed in oil preferably)
- 2 cups shredded mozzarella (or pizza blend cheese).
- 3 TBS grated parmesan
- Start the onions first: Heat oil in a small skillet over medium heat and add the onions and a small sprinkle of salt, stirring well. Reduce heat to medium-low and cook, stirring occasionally until they reach your desired level of caramelization.
- While the onions cook, preheat oven to 400 degrees F. Lightly grease a sheet pan or pizza pan with non-stick spray.
- Dust your counter and a rolling pin with flour and roll out your pizza dough to fit your pan, then transfer it to the pan. Bake the pizza dough for 11 minutes, then remove from oven.
- Spread the Alfredo sauce evenly over the pizza dough, starting with 1/4 cup at first and adding more as needed. The amount of sauce you will need will depend on the size of your pizza and your preferences. You want a nice even layer of sauce, but try not to drown it.
- Distribute the chicken, onions, garlic, and sundried tomatoes over the pizza. Top with mozzarella and parmesan and return it to the oven.
- Bake an additional 7-10 minutes until the cheese is melted and starts to brown a little in spots.
- Let pizza rest about 5 minutes before slicing and serving.