The best comfort food is here! With easy sourdough pizza dough, and a perfect combination for the toppings, creating the perfect comfort food. Crispy, creamy, and utterly delicious – this is pizza perfection in every bite!
Using my sourdough pizza dough recipe and my homemade white garlic sauce.
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Tools you may need:
Ingredients:
- Pizza Dough: The sourdough crust provides a unique, tangy flavor and a chewy texture.
- White Garlic Sauce: A creamy blend of garlic, butter, and cream, this sauce adds a rich and savory element to the pizza.
- Mozzarella Cheese: Gooey and mild, mozzarella binds the toppings together with its melt-in-your-mouth texture.
- Chicken: Seasoned and cooked chicken pieces bring a hearty protein element to each slice. I made chicken broth the day before and used leftover chicken from that for my pizza topping.
- Tomatoes: Fresh tomatoes add juiciness and a touch of sweetness, balancing the richness of the other ingredients.
- Bacon: Crispy and smoky, bacon contributes a savory kick to the pizza.
- Onion: Sliced onions provide a mild, sweet flavor and a satisfying crunch.
- Optional Black Olives and Mushrooms: These optional toppings add extra layers of brininess and earthiness, enhancing the overall taste according to personal preference.
FAQ’s
Q: Can I freeze sourdough pizza dough for later use?
A: Yes, you can freeze sourdough pizza dough. Divide it into portions, wrap tightly in plastic wrap, and store in a freezer bag. Thaw in the refrigerator before using. 
Q: Can I make this pizza in advance?
A: You can prepare some components in advance, like the dough and pre-cooked chicken. Assemble the pizza just before baking to maintain the freshness of the ingredients. My pizza dough was made a few days ahead and left in the fridge.
Q: How can I achieve a crispy bacon texture on the pizza?
A: For crispy bacon, pre-cook it until it’s almost done before adding it to the pizza. This ensures it crisps up nicely during the pizza’s baking time.
Q: Do I have to cook the chicken before putting it on the pizza?
A: Yes, it’s recommended to cook and season the chicken before adding it to the pizza. Grilled or roasted chicken works well to ensure it’s fully cooked and flavorful.
Q: Can I use regular pizza dough instead of sourdough for this pizza?
A: Absolutely, you can substitute regular pizza dough for sourdough if you prefer a different crust. Sourdough adds a unique flavor, but any pizza dough will work. Even a flatbread will work.
How to sourdough chicken bacon Alfredo pizza:
Make the dough:
- Follow the directions HERE to make your sourdough pizza dough. Remember that sourdough pizza dough will need min 2 days to make. So plan ahead for this pizza!
- I made my dough a few days ahead. Half of it I froze and half of it I left in my fridge.
Prepare the toppings:
- Make white garlic sauce (Alfredo sauce), find the recipe HERE!
- The day before I make chicken broth. I used leftover chicken pieces from that dinner to use as a topping for this pizza. Any chicken will work, as long as it’s been precooked before adding to the pizza.
- Dice the tomato, and slice the onions.
- Fry the bacon until it’s almost done.
Assemble the pizza:
- Get your sourdough pizza dough out of the fridge.
- Oil a baking pan.
- Place the dough onto the baking sheet and start spreading it with your fingers (see video how I do it). The dough might want to shrink, let it rest and then keep going. Adding a little bit of flour on top of the dough to help spread it out to the full pan size.
- Add Alfredo sauce.
- Add mozzarella.
- Add tomato, onion, fried bacon, and cooked chicken.
- You can also add other toppings if you want. I was thinking next time to add black olives and sautéed mushrooms. YUM
Bake the pizza:
- Preheat your oven to 405°F (207°C).
- Bake the pizza for 20-25 mins. Until the top is golden and crusty.
Serve and Enjoy
If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch
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Sourdough Chicken Bacon Alfredo Pizza
Ingredients
Sourdough pizza dough: (half of my recipe, see notes)
- 100 g sourdough starter
- 385 g water
- 12 g salt
- 520 g flour
Alfredo sauce:
- 2 tbsp unsalted butter
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/8 cup flour
- 1 cup heavy cream
Toppings:
- mozzerella cheese
- 1 tomato
- 1/4 onion
- 1 cup precooked chicken
- 1/4 cup cooked bacon
Instructions
Make the dough:
- Follow the directions HERE to make your sourdough pizza dough. Remember that sourdough pizza dough will need min 2 days to make. So plan ahead for this pizza!
- I made my dough a few days ahead. Half of it I froze and half of it I left in my fridge.
Prepare the toppings:
- Make white garlic sauce (Alfredo sauce), find the recipe HERE!
- The day before I make chicken broth. I used leftover chicken pieces from that dinner to use as a topping for this pizza. Any chicken will work, as long as it's been precooked before adding to the pizza.
- Dice the tomato, and slice the onions.
- Fry the bacon until it's almost done.
Assemble the pizza:
- Get your sourdough pizza dough out of the fridge.
- Oil a baking pan.
- Place the dough onto the baking sheet and start spreading it with your fingers (see video how I do it). The dough might want to shrink, let it rest and then keep going. Adding a little bit of flour on top of the dough to help spread it out to the full pan size.
- Add Alfredo sauce.
- Add mozzarella.
- Add tomato, onion, fried bacon, and cooked chicken.
- You can also add other toppings if you want. I was thinking next time to add black olives and sautéed mushrooms. YUM
Bake the pizza:
- Preheat your oven to 405°F (207°C).
- Bake the pizza for 20-25 mins. Until the top is golden and crusty.
Serve and Enjoy
Notes
- I made the full recipe for sourdough pizza dough, divided in two after the bulk fermentation. formed into two balls of dough. 1 dough ball I wrapped in plastic and froze. 1 dough ball I placed into a bowl, covered with plastic and left in the fridge for few days.
