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This perfect white pizza balances tender white meat chicken, vibrant and healthy spinach, and cheesy alfredo sauce for a meal the whole family will crave. Plus, Chicken Alfredo Pizza is super simple and quick to make!
An Easy White Pizza Recipe with Chicken
When I make pizza, I almost always use red sauce, but lately I’ve been getting more into white pizzas! These delicious versions of more traditional pizza are “white” because they use an Alfredo-like sauce in place of ordinary tomato-based pizza sauce, and they’re absolutely delicious.
A white pizza can have just about anything on it, from caramelized onions to fresh tomato slices to Italian sausage, but a combination I’ve seen often in restaurants is simply the white sauce, some cheese, and a sprinkling of sauteed spinach.
For this recipe, I decided to add shredded white meat chicken to a white pizza with spinach. Shredded chicken is something I like to keep on hand, to put in salads, make my crack chicken soup or these family-favorite chicken sliders. Well, I’m here to say that it’s also amazing on pizza! It’s like chicken alfredo, pizza-ized!
Ingredients For White Pizza
You’ll notice that I use a standard prepared pizza crust here, as well as prepared Alfredo sauce. This allows me to make this pizza at a moment’s notice. But, if you would like to make your own crust, or sauce, or both, go for it!
- Pizza Crust: I use a 12-inch prebaked pizza crust, like the unrefrigerated Boboli brand. They’re usually sold near the pizza sauce.
- Alfredo Sauce: You’ll need about ¾ a cup prepared alfredo sauce.
- Olive Oil: For sauteing the spinach, just about ½ a tablespoon. You can also use any cooking oil you prefer.
- Fresh Spinach: I use a large container of baby spinach, about 8 to 10 ounces. It looks like a lot, but it cooks down to just a fraction of its volume.
- Fresh Garlic: Press or mince two cloves of fresh garlic. It’s so delicious in this recipe! You can also use about 1/2 teaspoon garlic powder.
- Salt and Black Pepper: I always go with Kosher salt and freshly ground black pepper.
- Shredded Chicken Breast: You can use leftover rotisserie chicken, or just make some ahead following my recipe for this juicy oven baked chicken.
- Cheese: Mozzarella or Parmesan cheese will work — or you can use a combo of both.
- Crushed Red Pepper Flakes: I like to sprinkle these over for a tasty (and slightly spicy) garnish, but you can omit them if you wish.
Recipe Tips
- Flavor the Crust: Did you know you can flavor your pizza crust? I like to brush mine with butter, and then sprinkle it with spices. You can also brush it with olive oil or avocado oil. For the spices, you can use garlic and onion powders, homemade dry ranch seasoning, Cajun spices, or whatever you love.
- Bake on a Stone: Even with a prepared crust, I find that pizza comes out crispier and tastier if you can bake it on a pizza stone. You can also try using a large cast-iron skillet or griddle instead. Place it in the oven for a couple minutes before you bake the pizza so it can heat up.
- Top with All the Things! If you’re willing to do a little sauteing, you can add all kinds of delicious toppings here. From mushrooms to onions to peppers to fresh zucchini or tomato. And don’t even get me started on teaspoons of pesto, or marinated banana peppers, or black olive slices… I’m drooling just thinking about it!
Chicken Alfredo Pizza
Ingredients
- 1 12-inch prebaked pizza crust, such as Boboli brand
- ¾ cup Alfredo sauce, divided
- ½ tablespoon olive oil
- 8 to 10 ounces fresh baby spinach
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 2 cups shredded cooked chicken breasts
- ¾ cup shredded mozzarella cheese, or shredded pizza blend cheese
- crushed red pepper flakes, for garnish, optional
Instructions
- Prep. Preheat oven to 425˚F. Place the pizza crust on a baking sheet (or a pizza stone) and spread ½ cup alfredo sauce over the crust; set aside.
- Saute. Heat olive oil in a skillet set over medium-high heat. Add spinach to the skillet and cook for 2 minutes, or until wilted. Stir in the garlic and cook for 15 seconds, or until fragrant. Season with salt and pepper; stir and remove from heat.
- Add the toppings. Add the spinach mixture evenly over the pizza crust. Then, add the shredded chicken. Top with remaining Alfredo sauce and sprinkle shredded cheese over the top.
- Bake. Pop the pizza in the oven and bake for 12 minutes, or until cheese is melted and crust is lightly browned on the edges.
- Finish and serve. Remove the pizza from the oven. Garnish with red pepper flakes. Cut and serve.
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Chicken Alfredo Pizza
Guys, this is seriously such an easy recipe! If you can make grilled cheese, you can definitely make this. And, it all comes together very quickly, so it’s a great option not only for a weekend pizza night, but also for busy school nights.
- Prep Oven & Crust: Preheat your oven to 425˚F. Then, place the pizza crust on a baking sheet, and spread ½ cup of your prepared alfredo sauce evenly over it. Set aside.
- Sauté Spinach: Heat the olive oil in a skillet over medium-high heat. When the oil is hot, add the spinach to the skillet and cook until wilted. You may have to add the spinach a cup or two at a time as it wilts down, in order for all of it to fit in the skillet. Stir in the garlic and cook for 15 seconds, or until fragrant; then season with salt and pepper and remove from the heat.
- Finish Assembling Pizza: Distribute the spinach mixture evenly over the pizza crust. Follow with the cooked shredded chicken, spoonfuls of the remaining alfredo sauce, and the cheese. Try to distribute all the toppings evenly.
- Bake: This pizza needs to bake for around twelve minutes, or until the cheese is melted and starting to turn golden brown in places. When done, remove it from the oven and garnish with red pepper flakes (if using). Let cool slightly, then cut and serve.
Serving Suggestions
As satisfying as pizza can be, sometimes you need a tasty side to supplement it! Here are some simple serving ideas for your next pizza night.
- Salad: A crisp garden or chopped salad is always a win with pizza, but for a sweet twist, try my easy fruit salad with honey lime dressing!
- Soup: Pizza and soup? Total comfort food combo. This Alfredo pizza pairs perfectly with my Italian sausage butternut squash soup. It’s hearty, healthy, and super satisfying.
- Double the Pizza: One pizza’s never enough at our house! I like to serve this creamy Alfredo pie alongside my grilled pizza Capricciosa for a flavorful red-sauce contrast.
How to Store and Reheat Leftovers
- To Refrigerate: Wrap or cover the Alfredo pizza tightly and place in the refrigerator for up to three days.
- To Reheat: Place slices on a baking sheet or heated pizza stone in a 425˚F oven. Bake until just heated through.
- To Freeze: Freeze leftover slices by wrapping each in plastic wrap and storing them in a freezer bag—they’ll keep for up to 2 months. Reheat straight from frozen. You can also freeze an unbaked pizza: assemble, freeze until solid, then wrap in plastic and foil. It’ll last up to 3 months and can be baked from frozen.
Hello! When do you add the chicken?!
Oh that would help, ha? ๐ Thanks so much for letting me know that it’s not there! You want to add it together with the spinach.
This was an easy, quick, tasty version of this pizza!
I’m very glad you enjoyed it! Thank YOU! ๐