Monday, May 4, 2020

Chicken Alfredo Pizza

[Standard FTC Disclaimer]  I receive no compensation for this post. 

Our youngest son is homebound from college during the COVID-19 precautions and he had finals this past week.  He was studying and asked if we would make chicken alfredo pizza.

SDoten on Twitter asked about the recipe, so here it is.  It starts with our Simple White Pizza Sauce recipe.   This sauce is also killer in grilled cheeses and melts, see the bonus recipe at the end of the post.

(NOTE:  Our full pizza tutorial is here:  How to Cook Pizza on a Kamado Grill.)

Simple White Pizza Sauce
Published 05/04/2020


  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 1 1/2 cups half-and-half
  • 2 ounces mozzarella provolone blend of shredded cheese
  • 2 ounces parmesan cheese, shredded
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic salt
  • salt to taste (about 1/2 teaspoon)


  1. Melt the butter in a 3-quart saucepan and whisk in the flour.  Keep whisking until the flour is completely incorporated with the butter and starts to smell nutty, about 1-2 minutes.
  2. Slowly pour in the half and half while rapidly whisking until it is all mixed in.  Bring this mixture to a slow simmer.
  3. Add the cheese in batches, while whisking.  You're going to burn off the calories by whisking before you ever get a bite.
  4. Stir in the Italian seasoning and garlic salt.  Taste and add fine salt as desired.  We normally add in about 1/2 teaspoon.
  5. Remove from heat and allow to cool.  You can refrigerate it up to a week.
Yield: Enough for two 14-inch pizzas
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 20 mins.
Total time: 30 mins.
Tags: pizza

Alexis made my pizza dough balls using this recipe.

Meanwhile, I grilled chicken breasts for general purpose use, including the pizza.  I butterflied the BLSL breast halves and seasoned them with the NMT BaCock! Poultry Seasoning recipe.  I grilled them on a large Egg at 450°f for about 6 minutes per side.
For the pizzas, I spread some of the white sauce to near the edges.  I topped that with sliced grilled chicken breast and a couple of handfuls of blended mozzarella and provolone cheese. 

Chicken alfredo pizza on the Big Green Egg
I preheated one of our large BGE to 500°f.  My set up is an Adjustable Rig with a grate near the top, spider/stone combo (for indirect heat), and an older BGE pizza stone.  I cooked the pizza until the crust was done and the cheese golden and bubbly, about 8-9 minutes.

Here's another pizza we did last week.  Same setup but on the other large BGE.

We had a leftover pizza dough so we also made a calzone that night. I need to work on forming our crimped edges but it tasted delicious.

Here's a bonus recipe that we made from the leftovers. 

Pizza De Blanco

We had some leftover Simple White Pizza Sauce and Alexis had made a few loaves of sourdough bread.  One of our favorite local places, It's All So Yummy Cafe, has a grilled sandwich called The Pizza.  The Pizza is loaded with pepperoni, provolone, Swiss cheese, red pepper flake, and marinara sauce on sourdough, dusted with herbed parmesan cheese. 

We made the Pizza de Blanco, swapping out the Simple White Pizza Sauce for the marinara and dropping the Swiss altogether.  Fantfreakingtastic. 

Alexis used one of the Peter Rhinehart recipes for the sourdough.

I grilled one side of two sourdough slices and then stacked everything on top of the cooked sides. 

Then I brushed the virgin sides with more herbed butter and cooked it in a cast-iron skillet until golden and crispy on each side.

Finally, I dusted it with parmesan cheese that I seasoned with Italian Seasoning.

You just can't beat the crispness of toasted sourdough bread.  The white pizza sauce and provolone make it ooey gooey and the sharpness of the pepperoni cuts the richness a tad.