Chicken Alfredo Pizza

5 from 1 vote

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: American, Italian

Servings: pizza

Calories: 1751kcal

Author: Gluten Free & More

2 tablespoons extra-virgin olive oil divided, plus more for brushing the pizza crusts
8 ounces button mushrooms cleaned and sliced
1½ teaspoons kosher or fine sea salt divided
1 teaspoon freshly ground black pepper divided
1 cup full-fat ricotta cheese
2 gluten-free pizza crusts 8-9 inch
2 cups shredded cooked chicken
½ cup shredded Parmesan cheese

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the mushrooms, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring frequently, until all the liquid has exuded and evaporated from the mushrooms and they are browned, 8-10 minutes.
Preheat the oven to 425°F.
In a mixing bowl, combine the ricotta cheese with 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon pepper.
Brush the pizza crusts with olive oil. Divide and spread the ricotta mixture evenly among each pizza crust. Top evenly with the cooked mushrooms, shredded chicken, and Parmesan cheese and bake for 7 minutes or until the ricotta is hot and the Parmesan cheese is starting to brown. Cut into slices and serve immediately.