Chicken Alfredo Pizza

Preheat the oven to 475°F, Place the oven rack in the center and a pizza stone or inverted rimmed baking sheet inside.

Cook the chicken: Season the chicken with salt and pepper. In a pan on medium heat add 1 tablespoon of the olive oil. When heated, add the chicken and cook with a lid on until it is golden and an instant-read thermometer inserted in the thickest part reads 165°F, about 5 minutes per side. Rest for 5 minutes and cut into cubes, then set aside.

Shape the dough: Dust your hands and the surface with flour. Working with one ball at a time, flatten the dough with your hands. Start from the center and work your way outward using your fingertips to stretch out the dough. Keep turning the dough to ensure it is evenly stretched out in a circle approximately 10 to 12 inches in diameter.

Transfer the dough to a pizza peel: Sprinkle the pizza peel with semolina and gently transfer the prepared flattened dough to the peel. If the dough loses its shape during the transfer, take a minute to reshape it.

Add the Alfredo sauce: Spoon half of the sauce over the dough and spread it evenly with the back of the spoon.

Add the chicken, onions, and cheese: Top the pizza with half of the chicken and sliced red onions, if using. Then top with half of the mozzarella and Parmesan cheese.

Bake the pizza: Gently slide or shake the pizza off the peel onto the pizza stone or sheet and bake for 10 to 15 minutes until the edges are golden and the cheese is melted and bubbling. Shape and top the second pizza as the first one bakes.

Garnish and serve: Once the pizza is out of the oven, top it with fresh parsley and more Parmesan if needed. Store the leftovers in an airtight container in the fridge for up to 3 days. When you are craving a slice, warm it in a pan on low heat with a lid on top. This ensures a crispy base and melting cheese.