Sheet Pan Garlic Chicken Alfredo Pizza

Sheet Pan Garlic Chicken Alfredo Pizza – Homemade pizza dough with creamy homemade garlic alfredo sauce, melty cheese, tender seasoned chicken breast, and crispy prosciutto.

Sheet Pan Garlic Chicken Alfredo Pizza

A homemade Garlic Chicken Alfredo Pizza based on my favorite Sheet Pan Pizza recipe. An easy and forgiving method for a homemade pizza you make without any special pizza equipment. Start with a super-hydrated dough that bakes up tender and soft with crispy edges right on a non-stick, dark colored sheet pan. Instead of a bulky pizza stone that is rarely used, bake the pizza on a preheated cast-iron pan, upside down in the oven, to create a crispy crust on the bottom of the sheet pan. Top the pizza with a quick homemade garlic alfredo sauce, tender seasoned chicken, melty cheese, and crispy prosciutto. This pizza is absolutely delicious!

Ingredients for Sheet Pan Pizza Dough

• Non-Stick Cooking Spray
• Flour – regular all-purpose flour
• Instant Yeast – also called Bread Machine Yeast
• Sugar
• Water
• Kosher Salt – wait 10 minutes to add the salt to the dough so the yeast can activate.
• Olive Oil – for the pan only. Do not add the olive oil to the dough.

How to Make Homemade Pizza Dough for a Sheet Pan Pizza Recipe

1. Combine flour, yeast, sugar, and water, and let sit for 10 minutes to activate the yeast.
2. Then add salt and knead pizza dough using dough hook on stand mixer.
3. Use oiled hands to transfer pizza dough to olive oil-coated sheet pan.
4. Stretch pizza dough, cover with plastic wrap, and let rise for 1 hour.
5. After an hour, stretch pizza dough to edges of the pan. Re-cover and let rise again for 20 minutes.
6. After 20 minutes, uncover and pinch edges of pizza dough against sides of sheet pan to form a crust.

Ingredients for Pizza Sauce and Pizza

Garlic Alfredo Pizza Sauce

• Butter
• Garlic – freshly minced
• Heavy Cream – look for a heavy cream with high milk fat. You want the cream to be thick, not thin like half and half.
• Cream Cheese – to stabilize the alfredo sauce.
• Parmesan Cheese – using high-quality Parmigiano Reggiano for best flavor. I like to buy the wedges at Costco or Trader Joe’s, but in a pinch, a grocery store wedge of Parmesan works just fine. Just plan on shredding it yourself either way.
• Kosher Salt and Freshly Ground Black Pepper – lots of freshly ground black pepper and salt to taste as needed. This will vary depending on the natural saltiness of the other ingredients.

Chicken & Crispy Prosciutto

• Olive Oil
• Prosciutto – cooked until crispy
• Chicken Breast – thinly sliced lengthwise, seasoned, and cooked in the same pan as the prosciutto was fried for maximum flavor.
• Kosher Salt and Freshly Ground Black Pepper
• Garlic Powder

Pizza Toppings

• Mozzarella Cheese – freshly grated whole milk mozzarella cheese
• Parmesan Cheese – high-quality Parmigiano Reggiano for best flavor.
• Italian Seasoning
• Fresh Basil or Italian Parsley

How to Make Garlic Alfredo Pizza Sauce

1. Over medium heat, melt butter and sauté garlic.
2. Add cream and cubed cream cheese and heat until melted and cream is warm but not boiling.
3. Remove from heat and stir in freshly grated parmesan by the handful. Stirring between handfuls to let melt.
4. Add more parmesan as needed and season with salt and pepper.

How to Assemble and Bake Sheet Pan Garlic Chicken Alfredo Pizza

1. While the pizza dough is rising, prepare the alfredo sauce, cook the prosciutto and chicken, and shred the parmesan and mozzarella cheese.
2. Preheat the oven, and place a cast-iron pan upside down on the lower rack of the oven.
3. When the pizza dough is ready, spread alfredo over the dough, leaving a 1-inch crust all around.
4. Sprinkle Parmesan cheese all over pizza dough.
5. Top with 1/2 of mozzarella cheese, then 1/2 of crispy prosciutto, and diced chicken. Top chicken with remaining mozzarella cheese. Sprinkle with Italian Seasoning.
6. Place sheet pan on top of cast-iron pan and bake for 18-20 minutes, or until cheese is melting and bubbling.
7. When pizza is ready, slide onto a wire rack to cool and slice.
8. Top with fresh basil or chopped parsley and remaining crispy prosciutto.
9. Store leftovers in the fridge and reheat using the skillet method below for best results.

Recipe Tips

• Dough will be very soft. – This isn’t a typical stretchy pizza dough recipe. It’s very hydrated and wet. Coating the sheet pan in oil and using oiled hands to handle the dough are essential to keep it from sticking. It’s very forgiving and perfect for a sheet pan pizza.
• Dark-Colored Sheet Pan – Use a dark-colored nonstick sheet pan for best results. The darker color will increase the browning of the pizza dough, however, any color sheet pan will work.
• Skip Pre-shredded Cheese – Whole milk mozzarella and parmesan you shred yourself have the best melting and flavor for homemade pizza. Use a microplane to shred the parmesan and a box grater with the large holes to shred the mozzarella.
• Transfer to Wire Rack after Baking – the crust will get soggy if left in the sheet pan after baking, so transfer to a wire rack immediately. The pizza is easy to slide out thanks to the non-stick pan and generous coating of oil.
• Time Saving – use leftover chicken or rotisserie chicken.

Reheating Sheet Pan Pizza

The absolute best method for reheating this sheet pan pizza is to reheat the slices in a covered non-stick skillet on medium-low heat. The heat from the skillet will recrisp the bottom of the pizza while the indirect heat from the lid will melt the cheese and warm the toppings. It’s my favorite method for reheating any kind of pizza. You won’t believe how good the pizza turns out!

More Sheet Pan Recipe Favorites

• Sheet Pan Pizza
• Sheet Pan Shrimp Fajitas
• Sheet Pan Hasselback Sausage
• Loaded Sheet Pan Nachos