This chicken bacon alfredo pizza recipe is so good, and you won’t believe how easy it is to make!!!
Using refrigerated pizza crust, you can have this delicious, fresh pizza ready in about the same amount of time it takes to bake a frozen pizza!
This recipe will definitely be one to keep in your back pocket, for those nights you can’t think of what to make for supper!!
Ingredients in the Chicken Bacon Alfredo Pizza recipe…
The refrigerated Pillsbury Pizza Crust is soooo good, you’ll swear it’s made from scratch!! Adding to this tasty crust is cooked chicken breast, crisp bacon, canned alfredo sauce, red onion, garlic, and salt & pepper.
That’s it!!! Plus, a little olive oil for frying up the chicken and coating the pizza pan of course!
Prepping the Ingredients…
Oil the pizza pan, and pre-bake the crust for about 8 minutes at 400 degrees. This allows for that extra crispy crust you want to have for this pizza!!
While the crust is pre-baking, dice up the chicken into 1/2″ cubes and brown it all up in a large skillet.
In another pan, side by side on the stove also fry up the bacon. Cut the bacon into 1/2 strips so it fries easier and so you don’t have to crumble it later. Drain the bacon on a paper towel.
Thinly slice about 1/2 cup of the red onion. You can definitely add more or less onion, per your preference!
Making up the Chicken Bacon Alfredo Pizza Recipe…
Start the layers of your pizza by topping the pre-baked crust with about 1/2 of a 15 ounce jar of alfredo sauce. You might be tempted to add more, and you could. But the more sauce you add the soggier the crust will get. So I stick to about 8 ounces or so of sauce.
I use garlic alfredo. We L-O-V-E garlic!!! No vampires at our house, lol!!
Atop the sauce sprinkle about 2 teaspoons of minced garlic. Then, add the cooked chicken and crispy bacon evenly across the top.
Top off the chicken and bacon with 2 cups of shredded mozzarella & provolone cheese blend. You could use just mozzarella too.
Sprinkle the thinly sliced red onions all over the cheese. Voila! A pizza pie ready for the oven!!
Pop the pizza back in the oven, and bake for about 10-12 minutes at 400 degrees. I like to leave it in until the cheese is starting to turn a nice golden loveliness.
After 10 minutes baking, watch the crust doesn’t start to get too brown (that’s a nice way of saying don’t burn the pizza, lol!) Just keep an eye on it and bake it to your liking. But at least 10 minutes will be necessary.
Serve it up!!
Remove the pizza when it’s begun to brown, and let it cool before slicing. I just cut it into 12 rectangle pieces, nothing fancy here!!
This pizza pairs so well with a nice glass of red wine, just saying.
Enjoy!!!
Chicken Bacon Alfredo Pizza
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Ingredients
- 1 tube Pillsbury Refrigerated Pizza Crust
- 1 small chicken breast, cubed
- 1/2 pound bacon, sliced
- 1/2 jar canned alfredo sauce (about 1 cup sauce)
- 2 cups shredded mozzarella & provolone cheese blend
- 1/2 cup red onion, thinly sliced
- 2 teaspoons minced garlic In a jar or fresh
- 1 Tablespoon olive oil, divided
- salt & pepper, to taste
Instructions
- Preheat oven to 400 °. Grease baking sheet (cookie sheet or pizza pan) with about 1 teaspoon olive oil. Unroll refrigerated pizza dough and spread across pan. Pre-bake crust for about 8 minutes. Remove from oven.
- Dice chicken breast into 1/2" cubes. Fry in remaining olive oil in a medium-size skillet over medium-high heat until browned and cooked through.
- Slice bacon into 1" strips. Fry until crisp. Drain.
- Spread sauce over pre-baked crust. Sprinkle garlic over sauce. Evenly spread chicken and bacon over sauce. Top with cheese, and then the sliced red onions. Put pizza back in oven and bake 10-12 minutes, until cheese starts to brown. Remove from oven and cool a few minutes before slicing. When serving, add salt & pepper to taste.
- Enjoy!!!
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