Ingredients:

  • 1/2 cup unsalted butter
  • 1 cup heavy cream (36% milkfat)
  • 1 cup freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1/4 tsp ground nutmeg
  • Salt and Black pepper
  • 1 lb pizza dough
  • 1.5 cups cooked chicken breast, cubed
  • 2 cups low moisture mozzarella cheese, shredded
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat the oven. Set your oven to 400°F (200°C) and place your pizza stone or baking sheet inside until it is thoroughly hot.
  2. Sauté the garlic. Melt the 1/2 cup unsalted butter in a saucepan over medium heat, then add the 3 cloves of minced garlic until it smells fragrant but hasn't browned.
  3. Simmer the cream. Pour in the 1 cup heavy cream and the 1/4 tsp nutmeg, whisking gently until the liquid reduces by about a third.
  4. Emulsify the cheese. Remove the pan from the heat and whisk in the 1 cup Parmesan cheese until the sauce is velvety and thick.
  5. Prep the foundation. Stretch the 1 lb pizza dough on a piece of parchment paper until it reaches a 12 inch circle.
  6. Create the velvet alfredo. Spread a generous layer of the sauce over the dough, leaving a 1 inch border until the surface is evenly coated.
  7. Assemble the masterpiece. Distribute the 1.5 cups cooked chicken and 2 cups mozzarella cheese until the toppings are balanced and well spaced.
  8. The over high heat finish. Slide the pizza into the oven and bake for 15 minutes until the crust is golden and the cheese is blistering.
  9. Garnish and rest. Remove from the oven, sprinkle with the 1/4 cup fresh parsley, and let it sit for 3 minutes until the sauce sets slightly.