Oh how I {heart} pizza. Huge, bubbly heart LOVE. Doesn’t everyone? I’ve been wanting to make this Chicken Bacon Artichoke Alfredo version for quite sometime and SO happy I finally did. It was DIVINE. Not only that, really quite simple too. There’s just something about the combination of these flavors that just works perfectly. Fresh cooked crispy bacon.. I mean, is there anything better? I learned my new fav way to make bacon crumbles. You may already do this yourself but it’s been a ‘why haven’t I always done it like this’ ah ha moment for me. Cutting the uncooked bacon BEFORE cooking it. Is that just so silly? It makes bacon crumbles SO perfect and cook SO evenly. I used to always cook the strips and then crush them with a rolling pin in a ziplock. Gone are those days, my newfound way is so much easier. If you hadn’t done it like that before you should definitely give it a try!
I found this pizza crust recipe from The Pioneer Woman a while ago and used it for my version of California Pizza Kitchen’s BBQ Chicken Pizza. I then used it on my Copycat CPK California Club Pizza. It’s so unbelievably perfect AND tasty. In fact, because the recipe makes two crusts, I have a breakfast pizza coming at you real soon that’s also bomb{dot}com. Stay tuned for that deliciousness. Next time you’re having friends over and don’t know what to make – I highly recommend this!
Items used in this post:
Chicken Bacon Artichoke Alfredo Pizza
Chicken Bacon Artichoke Alfredo Pizza is one of the best pizza combinations out there. Super simple to throw together, but packed with great flavor. Prepare a delicious crust and top with the best of the best. This pizza makes for a great lunch or dinner - and even delicious as leftovers!
Ingredients
Crust
- 1 tsp. instant or active dry yeast
- 1-1/2 c. warm water
- 4 c. all-purpose flour
- 1 tsp. salt
- 1/3 c. olive oil
For the pizza
- 1 c. alfredo sauce
- 1 1/2 c. mozzarella cheese
- 1/2 c. cooked bacon crumbles
- 1 c. chopped artichoke hearts
- 1 c. cooked boneless skinless chicken breasts cubed or shredded
- Chopped parsley optional
Instructions
For the crust
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In a small bowl, sprinkle yeast over (very) warm water; let stand for a few minutes and set aside.
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In a stand mixer, using the paddle attachment, combine flour and salt. With the mixer running on low speed, drizzle in olive oil until combined with flour.
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Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass (clean from the sides of the bowl).
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Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until ready to use.
For the pizza
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Preheat oven to 500 degrees.
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Roll/stretch out one pizza crust (recipe makes two). Lay on a sheet pan or pizza pan/stone drizzled with olive oil. Drizzle a little olive oil on the crust, then sprinkle on a little salt (optional).
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Evenly spread Alfredo sauce across the top of the crust leaving about an inch from the edge sauce free. Top sauce with cheese, artichoke, chicken and bacon.
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Bake for 10 to 15 minutes, or until crust is golden brown and toppings are bubbly.
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Remove from the oven and sprinkle on chopped parsley. Slice and serve immediately. Repeat with other crust and other ingredients, or save for later!
Copycat CPK California Club Pizza // Tried and Tasty
Copycat CPK BBQ Chicken Pizza // Tried and Tasty
AlfredoPizzaLover
I used my own pizza crust recipe, because it it is tried and true and I think I have already mastered it, including the pizza baking instructions, which cooked at a much lower temp. The rest of your recipe I used. I added only mushrooms and red onions because I had them in the fridge, and red pepper flakes on the alfredo sauce.
I still found this recipe completely lacking in flavor. it wasn’t bad, it just was lacking in flavor. No oomph at all. We had half of the pizza left over, so I tho’t about it until lunch the next day when I was going to try it as leftovers. To each of my slices I added more mozzarella cheese, a pinch of salt, a pinch of garlic powder, and a dash of red pepper flakes,
YUM!!!!! It’s the garlic!