After trying the Cheddar Bay Biscuit Pizza last year, I’ve made it numerous times. The garlicky, cheesy, buttery crust is a family favorite for its flavor and texture. I’ve experimented with several variations, and recently I decided to elevate it with a rich Alfredo twist: Chicken Bacon Alfredo Pizza on a Cheddar Bay Biscuit crust. The name may be long, but the result is simply delicious.
Below I share how I build this pizza step by step, along with the full printable recipe included at the end. If you enjoy hearty, creamy pizzas with a garlicky biscuit-style crust, this one will be a keeper.
How to Make Chicken Bacon Alfredo Pizza on Cheddar Bay Biscuit Crust
Start by preparing the biscuit dough according to the box directions, adding the grated cheddar called for in the mix. Combine until you have a sticky dough. Spread the dough onto a greased 10×15 rimmed baking sheet—oil your hands to help spread the sticky dough and reapply as needed. Prebake the crust at 425°F (218°C) for about 10 minutes so it sets and cooks through.
While the crust prebakes, season 8 ounces of boneless, skinless chicken breasts (or thighs) with your favorite seasoning; I used a blackened seasoning for a touch of heat and smoke. Heat 1 tablespoon of oil in a skillet over medium heat and cook the chicken about 4–5 minutes per side, until cooked through. Allow the chicken to rest a few minutes before chopping into bite-sized pieces.
Melt 4 tablespoons of butter and combine it with the seasoning packet from the biscuit mix. Brush the seasoned butter over the prebaked crust to add extra garlic and buttery flavor. Spread about half a jar (approximately 7–8 ounces) of Alfredo sauce over the crust, then sprinkle about 2 cups of shredded mozzarella. Scatter the chopped chicken and 8 ounces of cooked, crumbled bacon evenly across the pizza, and finish with another cup of mozzarella.
Bake the assembled pizza at 425°F (218°C) for 12–15 minutes more, or until the cheese is melted, golden, and bubbly. Remove from the oven and garnish with dried parsley flakes if you like. Slice and serve hot.
This pizza turned out so flavorful and comforting that it’s earned a spot in our dinner rotation. The creamy Alfredo pairs wonderfully with the garlicky biscuit crust and salty bacon.
If you make this recipe, please leave a comment and a rating — I love hearing from you and it helps a lot. Thank you!
Chicken Bacon Alfredo Pizza on Cheddar Bay Biscuit Crust
Pin Recipe
Ingredients
- 11.36 oz Box of Red Lobster Cheddar Bay Biscuit Mix
- 1/2 Cup Grated Cheddar Cheese
- 3/4 Cup Cold Water
- 2-3 tbsp Olive Oil for spreading the dough out
- 4 tbsp Butter
- 8 oz Boneless, skinless chicken breasts or thighs
- 1-2 tbsp Kinders Blackened Seasoning or any seasoning you prefer
- 1 tbsp Olive Oil
- 8 oz Cooked, Crumbled Bacon
- 14.5 oz Jar of Alfredo Sauce you will only use about 1/2 of it
- 3-4 Cups Freshly grated Mozzarella Cheese
- Dried Parsley Flakes optional garnish
Instructions
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Preheat the oven to 425°F (218°C).
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Mix the biscuit mix with the cold water and the grated cheddar. Spray a 10×15 rimmed baking sheet with cooking spray or line with parchment.
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Rub olive oil on your hands and spread the sticky dough onto the pan. You may need to reapply oil while you work. Prebake the crust about 10 minutes.
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Season the chicken and heat 1 tablespoon oil in a skillet over medium heat. Cook the chicken 4–5 minutes per side until fully cooked, let rest, then dice into bite-sized pieces.
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Combine melted butter with the biscuit seasoning packet and brush it over the prebaked crust. Spread Alfredo sauce (about half a jar or to taste) over the crust. Sprinkle ~2 cups mozzarella, add the chopped chicken and bacon, then top with another cup of mozzarella.
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Bake 12–15 minutes more, until cheese is golden and bubbly. Slice and serve hot.