Homemade Chicken Alfredo Pizza

Makes 1 pizza, 2 servings · 50 min with cooked chicken

Homemade Chicken Alfredo Pizza

Calories
540
Protein
52 g
Carbs
55 g
Fat
11 g

Per serving, from scratch. Shortcut numbers are below.

Or use the shortcut

Ingredients

Dough

  • ¾ cup plus 1 tbsp all purpose flour, plus a little for rolling
  • ½ cup plain nonfat Greek yogurt
  • 1½ tsp baking powder
  • Salt, Italian seasoning and garlic powder

Alfredo sauce

  • ¾ cup 1% cottage cheese
  • ⅓ cup fat free evaporated milk
  • 2½ tbsp grated Parmesan
  • ½ medium white onion, diced
  • Italian seasoning

Chicken Or use the shortcut

  • 4 oz cooked chicken breast, diced

Toppings

  • 2¼ oz shredded part skim mozzarella
  • ½ medium white onion, thinly sliced
  • Italian seasoning
  • Dried parsley or fresh basil (optional)

Directions

  1. Make the dough. Heat the oven to 425°F. Stir the flour, yogurt, baking powder and a pinch each of salt, Italian seasoning and garlic powder until crumbly. Knead by hand for a few minutes into a smooth ball.

  2. Shape the crust. Dust the counter with flour and gently roll the dough into a large, thin circle. Roll the edge inward with your fingers to form a crust.

  3. Prebake. Bake the crust for 8 minutes, until it starts to crisp. Turn the oven down to 400°F.

  4. Make the sauce. Blend the cottage cheese, evaporated milk, Parmesan and a pinch of Italian seasoning until smooth. Stir in the diced onion.

  5. Top the pizza. Spread the sauce over the crust. Add the mozzarella, chicken and sliced onion, then sprinkle with Italian seasoning.

  6. Bake again. Return the pizza to the oven for 5 to 10 minutes, until the cheese melts and browns. Finish with parsley or basil if you like. Cut it in half for 2 servings.

Chicken Crumbles
Chicken Crumbles · Portside Proteins

Skip the cooking

Use 4 oz Chicken Crumbles instead

They come fully cooked, so there is no chicken to cook ahead. Thaw them in the fridge overnight. Heat them in a skillet over medium heat for 3 to 4 minutes, stirring, until they reach 165°F. Scatter them over the sauce in step 5.

Per serving: 560 cal · 54 g protein · 55 g carbs · 13 g fat.

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Nutrition per serving is estimated from USDA data and Portside label values.