Chicken Alfredo and pizza are two kings of the comfort food realm, so when they join forces, you get something truly magical. Creamy Alfredo sauce is topped with sliced chicken, broccoli, and oodles of gooey mozz for a rich, saucy pizza that will revolutionize your weeknight dinner routine.
Ingreadient
- 1 Tbsp. neutral oil
- 8 oz. boneless, skinless chicken breast (about 1 large)
- 3/4 tsp. kosher salt, divided
- 1/4 tsp. (or more) freshly ground black pepper
- 4 oz. broccoli, cut into 1" florets
- All-purpose flour, for dusting
- 1 lb. store-bought or homemade pizza dough
- 1/2 c. store-bought or homemade Alfredo sauce
- 2 oz. Parmesan, finely shredded (about 1 c.), divided
- 6 oz. shredded mozzarella
Direction
- Place a rack in center of oven; preheat to 350°. In a medium heatproof skillet over medium-high heat, heat oil. Season chicken all over with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, undisturbed, until golden brown on the bottom, 2 to 3 minutes. Turn and cook until other side is golden brown, 2 to 3 minutes more.
- Transfer pan to oven and bake until chicken is cooked through (an instant-read thermometer inserted into thickest part should register 165°), 15 to 20 minutes. Let cool at least 5 minutes, then transfer to a cutting board and slice 1/4" thick. Increase oven temperature to 425°.
- Meanwhile, in a medium heatproof bowl, season broccoli with remaining 1/4 teaspoon salt. Pour 1 tablespoon water into bottom of bowl. Cover and microwave 1 minute. Stir and continue to microwave in 30-second increments until broccoli is bright green and fork-tender, 30 seconds to 1 minute more. Uncover and let cool slightly.
- Lightly dust a work surface and a large metal baking sheet with flour. On floured surface, roll or stretch out dough to a 12" round. Transfer to prepared sheet. Top with Alfredo sauce, leaving a 1/2" border. Sprinkle with 1/2 cup Parmesan, then layer with broccoli and chicken. Top with mozzarella and remaining 1/2 cup Parmesan.
- Bake pizza until golden brown underneath and cheese is melty on top, 20 to 25 minutes. Let cool 5 minutes, then top with more pepper, if desired.
