Grilled Chicken Alfredo Pizza
By Traeger Kitchen
Rich, creamy butter and cheese Alfredo sauce is molto saporito, even on quick and easy grilled pizza. Traegering your pizza gives it the autentic wood-fired flavor that you'd find in Italy. Pile it with chicken and more formaggio for a bubby and flavorful dinner.
Prep Time
15 Minutes
Cook Time
1 Hours
Pellets
Mesquite
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| As Needed | Traeger Pork & Poultry Rub |
| 8 Tablespoon | butter |
| 2 Clove | garlic, minced |
| 2 Cup | heavy cream |
| 1/2 Cup | Parmesan cheese |
| 1/2 Teaspoon | black pepper |
| 1 Pinch | ground nutmeg |
| 2 Whole | Pizza Dough, Cooked |
| 2 Whole | Bell Peppers, Mixed Colors |
| 1 1/2 Cup | mozzarella cheese |
| 2 Teaspoon | Basil, dried |
Step
1
When ready to cook, set the Traeger to 400℉ and preheat, lid closed for 15 minutes.
2
Season the chicken breasts with Traeger Pork and Poultry Rub. Arrange on the grill grate and grill, turning once, for 15 to 20 minutes.
400 ˚F / 204 ˚C
00:20
3
Remove from the grill, let cool slightly, and cut into 3/4-inch cubes. Leave the grill on.
4
In the meantime, make the Alfredo sauce: Melt the butter in a saucepan on the stove over medium heat. Add the garlic, and cook for 2 minutes. Add the cream and simmer the mixture for 10 minutes, or until thickened. Whisk in the 1/2 cup of grated Parmesan, the pepper, and the nutmeg. If the mixture is too thin, let it simmer a few minutes more.
5
Assemble the pizzas on a rimless baking sheet. Top each crust with Alfredo sauce. Divide the diced chicken and peppers between the two pizzas. Top each with 3/4 cup of mozzarella cheese and a teaspoon of dried basil. Dust the tops with additional Parmesan cheese.
6
Put the pizzas directly on the grill grate and bake for 10 to 12 minutes. Let cool slightly before cutting into wedges.
400 ˚F / 204 ˚C
00:12
My Notes
In order to add notes for this recipe, you must log in or create an account.