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Transform your pizza night with this indulgent Chicken Bacon Alfredo Pizza featuring a buttery cheddar bay biscuit crust. The combination of creamy alfredo sauce, tender chicken, and crispy bacon creates an irresistible comfort food masterpiece that comes together in just 40 minutes.
The first time I served this at a family gathering, it disappeared so quickly I had to make a second batch. Now it's become our most requested dinner, especially on cozy weekend nights.
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Essential Ingredients:
- Red Lobster Biscuit Mix: Forms the foundation of our unique crust - accept no substitutes
- Fresh mozzarella: Hand-grated for superior melting and creamy texture
- Chicken thighs: More flavorful and juicier than breast meat
- Thick-cut bacon: Adds essential smoky crunch
- Quality alfredo sauce: Provides rich, creamy base
I've found that spending a little extra on quality bacon makes a noticeable difference - the extra fat content creates those perfect crispy bits that make each bite special.
Detailed Instructions:
- Prepare the Signature Crust
- Combine biscuit mix with ice-cold water and freshly grated cheddar
- Mix until just combined - overworking makes tough crust
- Let rest for 5 minutes if dough springs back
- Oil hands well before spreading onto pan
- Pre-bake the Base
- Spread dough to 1/4 inch thickness
- Brush with butter-seasoning mixture
- Bake at 425°F for 10 minutes
- Watch for golden edges
- Layer the Toppings
- Spread warm alfredo sauce evenly
- Layer pre-cooked chicken pieces
- Add crispy bacon crumbles
- Cover with fresh mozzarella
- Final Bake
- Return to oven for 12-15 minutes
- Look for bubbling cheese and golden spots
- Let rest 5 minutes before slicing
Growing up in an Italian-American family, pizza was sacred. When I first tried this non-traditional version, I was skeptical. But that first bite of buttery, garlic-infused crust won me over completely.
Creating the Perfect Base:
The secret to this pizza's success lies in treating the biscuit dough with respect. Unlike traditional pizza dough, it doesn't need kneading - just gentle handling and proper spreading technique. I learned this through countless attempts at getting that perfect crispy-yet-tender texture.
Topping Combinations:
Experimenting with toppings has become a family tradition. Last month, we discovered that adding caramelized onions takes this pizza to new heights. The sweetness perfectly balances the savory elements already present.
Sauce Secrets:
While store-bought alfredo works fine, I've developed a quick homemade version that really elevates this pizza. The key is using full-fat ingredients and adding a pinch of nutmeg - it brings out all the creamy, cheesy flavors.
Serving Suggestions:
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This rich pizza pairs perfectly with a crisp arugula salad dressed simply with lemon and olive oil. The fresh, peppery greens cut through the creamy richness beautifully.
Chef's Tips:
- Brush the crust edges with garlic butter before the final bake
- Let ingredients come to room temperature before topping
- Use a pizza stone if you have one - it ensures crispy bottom crust
After years of pizza-making, this recipe has taught me that sometimes breaking tradition leads to the most delicious discoveries. The combination of familiar flavors in an unexpected format creates something entirely new and crave-worthy.
Frequently Asked Questions
- → Can I use other biscuit mixes?
- Red Lobster mix works best for the cheesy flavor, but other biscuit mixes can work too.
- → What pan size works best?
- A 10x15 rimmed baking sheet is perfect. Smaller pan makes thicker crust.
- → Can I add other toppings?
- Yes, try different meats or veggies, just avoid wet toppings that could make crust soggy.
- → Why pre-bake the crust?
- Pre-baking ensures the crust cooks through and stays crispy under toppings.
- → Can I make it ahead?
- Best served fresh. Pre-cook chicken and bacon ahead if needed.