Chicken Alfredo Tortizza™ Recipe

Chicken Alfredo Tortizza™

Preparation time 10 min
Total Time 16 min
Servings 4 Servings
POM® Tortizza™ Flatbread with Italian Herbs


POM® Tortizza™ Italian Herbs, large format



  • 4 POM® Tortizza™ Italian Herbs, large format
  • 1 – 1 1/2 Cups (250-375mL) Alfredo Sauce, store-bought or homemade
  • 1 Cup (250g) Shredded Chicken
  • 1 Ball (340g) Mozzarella Cheese, shredded
  • 1/2 Cup (125g) Sundried Tomatoes, chopped
  • 1/2 Cup (125g) Parmesan Cheese, freshly grated
  • 1/2 Cup (125g) Fresh Basil, chopped

  • Alfredo Sauce:

  • 1/4 Cup (62.5g) Unsalted Butter
  • 1 Tsp (5g) Garlic, minced
  • 3/4 Cups (187.5ml) Heavy Whipping Cream
  • 1 Cup (250g) Parmesan Cheese, freshly grated
  • Salt & Pepper, to taste

  • Directions

    1. Preheat the oven to 450°F (230°C).
    2. Prepare the sauce by melting butter over medium heat in a saucepan, then, add in garlic and allow to cook for 1 minute, before adding in heavy whipping cream. mix until smooth. stir in parmesan cheese. season with salt & pepper to taste and set aside.
    3. Cover each Tortizza™ with alfredo sauce, then layer with shredded mozzarella, shredded chicken, and sundried tomatoes, and sprinkle with parmesan cheese.
    4. Bake at 450°F (230°C) on a baking sheet for 6 minutes until cheese is bubbly and melted.
    5. Repeat the process with each Tortizza™ or use 2 baking trays at a time.
    6. Finish with Fresh Chopped Basil sprinkled over top.