December 16, 2021

Chicken and Bacon Alfredo Pizza

Chicken and Bacon Alfredo Pizza is one of our favorite cold weather dinners. We love this pizza for several reasons. First of all, I really like that I can make the pizza dough up to two days in advance. Pizza dough just gets better after sitting in the fridge for a day or two. Secondly, I like that this pizza is super easy to reheat. You can reheat it in the air fryer or in the oven. And, lastly, we all love how delicious this pizza is. The creamy Alfredo and smoky bacon add incredible flavor. This is not your ordinary every day pizza.

The Equipment I Used

A Bread Machine- I love making doughs in my bread machine. If you don’t have a bread machine, check out my recipe for hand kneaded pizza dough.
A Food Scale- For perfect pizza, be sure to weigh your flour.
Pizza Peels- I like to roll out each ball of dough on to a pizza peel.
Pizza Stones- Use pizza stones for best results. Or, you can bake your pizza on a baking sheet.

The Ingredients Needed for Chicken and Bacon Alfredo Pizza

Flour- Use all purpose flour.
Yeast- Be sure to use active dry yeast, not quick yeast.
Heavy Cream- Use heavy cream, not light cream.
Milk- Be sure to use whole milk.
Parmesan Cheese- Use Parmigiano Reggiano parmesan.
Cream Cheese-This helps thicken the Alfredo up.
Chicken – Use boneless, skinless chicken breast.
Bacon- I really like Niman Ranch apple wood smoked bacon.
Mozzarella Cheese- I used fresh mozzarella cheese. Be sure to use full fat mozzarella cheese.

How I Made my Pizza

First, I made my dough.
Next, while the dough rose, I made the Alfredo sauce. It’s important to simmer the cream until it thickens.
Then, I baked the chicken, mushrooms, and bacon.
Finally, I topped the pizza and baked it off.

If you like Alfredo sauce, you need to try this cheesy and delicious Chicken and Bacon Alfredo Pizza.

Chicken and Bacon Alfredo Pizza

Homemade pizza dough made in the bread machine, topped with a creamy alfredo sauce, chicken, bacon, chopped tomatoes, and mushrooms.

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Prep Time 20

Cook Time 35

Rising Time 2 20

Total Time 3 15

Course Main Course

Cuisine Italian

Servings

Calories 425 kcal

Equipment

Bread Machine

Ingredients

2 tbsp. unsalted butter
½ cup chopped onion
2 tbsp. minced garlic
½ cup heavy cream
½ cup whole milk
½ cup Parmesan cheese
5 ounces cream cheese, very softened
10 ounces boneless chicken breast, sliced in one inch strips
1 cup mushrooms, sliced
4 slices bacon
1 tbsp. extra virgin olive oil
1 tbsp. lemon juice
1 tsp. each dried oregano and garlic powder
¼ tsp. each kosher salt and pepper
1 plum tomato, minced
2 cups fresh mozzarella cheese, shredded

For the Bread Machine Pizza Dough:

1 cup water
1 tbsp. extra virgin olive oil
3 cups all purpose flour (360g)
1 tsp. honey
1 tsp salt
2 tsp active dry yeast

Instructions

Begin by making the pizza dough: Add all the ingredients to your bread machine, in the order suggested by the manufacturer. Select the dough cycle and press start.
While the dough is being made in the bread machine, make the Alfredo sauce: In a large skillet, melt the butter. Add the onion and garlic and cook about ten minutes or until the onion is soft. Add the cream and milk and cook on medium heat until the mixture thickens, about ten minutes. Stir in the Parmesan cheese and cream cheese.
As the Alfredo cooks, bake the chicken, mushrooms, and bacon: Preheat the oven to 400 degrees. In a bowl, toss together the chicken, mushrooms, oil, lemon juice, oregano, garlic powder, kosher salt, and pepper. Place it all on a rimmed baking sheet along with the bacon. Bake for 15 minutes. When it's done, chop the chicken and bacon into half or quarter inch pieces.
When the dough cycle is done, dump the dough on a floured board, and cut it in half. Roll each half into two 12 inch circles, on parchment covered baking peels. Brush the doughs with olive oil, and cover them with plastic wrap. Let them rise for 30 minutes. Preheat the oven to 425 degrees.
Top the dough with first the Alfredo sauce, and then sprinkle on the tomato, chicken, mushrooms, and bacon.
Using the pizza peels, slide the parchment and dough onto the pizza stones. Bake for 15 minutes. Then, add the cheese and bake for five more minutes.