Creamy Alfredo sauce is the base on grilled pizza crust topped with melted mozzarella, fresh shaved Parmesan, whole basil leaves and roasted cherry tomatoes. Grill thin sliced chicken breast after rubbing with extra virgin olive oil and season with kosher salt and fresh cracked black pepper.
Alfredo Chicken Pizza
- Total Fat17 g
- Cholesterol115 mg
- Sodium1080 mg
- Total Carbohydrate35 g
- Protein42 g
- Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Kosher salt and Ground Black Pepper
1.5 Cherry Tomatoes
3/4 prepared Alfredo sauce
1 pre-baked pizza crust (14 ounces)
1.5 Shredded Mozzarella Cheese
Fresh Basil Leaves, to garnish
- Spray or oil your outdoor grill with cooking oil and preheat over medium heat (350-400°F). Place the frozen chicken breasts on grill and cook for 15-20 minutes flipping often until the internal temperature reaches 170°F. Season with salt and pepper during the cooking process. Remove chicken from grill and tear or cut into thin shreds, set aside.
- Place cherry tomatoes on grill pan and heat for 5-8 minutes or until they are charred and blistered on the outside. Be careful as tomatoes may explode when hot. When done, remove tomatoes and set aside. Reduce heat to low.
- Generously spread Alfredo sauce on pizza crust and layer with shredded chicken, cheese and tomatoes gently pressing to release juices. Place the pizza onto the grill and close lid, cook for about 10-12 minutes until cheese is melted and bottom of pizza is brown (rotate the pizza to help prevent over-browning). Finish with hand torn basil leaves.