Grilled Chicken Alfredo Pizza

A great recipe for when there’s leftover chicken. This pizza pairs cooked chicken, Alfredo sauce, roasted garlic, caramelized onions, and a blend of Mozzarella and Provolone into one irresistible pizza pie. Top with chopped kale for another dimension of texture.


  • as needed flour
  • as needed corn meal
  • 12 oz pizza dough
  • 4 oz Alfredo sauce
  • 2 slices cooked bacon, chopped
  • 1/4 cup caramelized onions
  • 3 cloves roasted garlic, chopped (recipe below)
  • 5 oz grilled chicken, sliced
  • 1 cup Crystal Farms Finely Shredded 6 Cheese Italian
  • 1/4 cup kale, chopped

Roasted Garlic

  • 15 cloves garlic, peeled
  • 1/2 cup oil (vegetable, canola, olive or grapeseed)


  • Preheat oven to 400˚ F.
  • On a lightly floured surface, roll the pizza dough into a 12-inch round.
  • Sprinkle a sheet pan with yellow corn meal. Place the pizza dough round in the center of the sheet pan.
  • Spread Alfredo sauce over the surface of pizza dough. Top pizza evenly with bacon, caramelized onions, roasted garlic and sliced chicken.
  • Top with finely shredded 6 Cheese Italian and finish with an even layer of chopped kale.
  • Bake the pizza for 12-14 minutes or until the cheese is slightly brown.
  • Cut into slices or squares and serve immediately.

Roasted Garlic

  • Combine garlic and oil in a heavy-bottom saucepan.
  • Bring to a simmer over medium-low heat.
  • Slowly fry the garlic until brown, about 20 minutes.
  • Remove from heat and cool to room temperature. Strain garlic reserving oil. Oil is flavored with garlic and the garlic itself is tender and sweet.
  • Store in the cooler for two weeks.