Braided Chicken Alfredo Pizza Bread: Comfort Bake Step-by-step instructions

Before you start

Preheat the oven to 415°F (213°C). Line a baking sheet with parchment paper. Take the pizza dough out of the refrigerator and let it sit at room temperature for 30 minutes.

Shred the rotisserie chicken and measure the alfredo sauce and mozzarella. In a small bowl, combine the melted butter, lemon juice, and minced garlic for the brush. Have the parsley and pecorino ready for the final garnish.

Instructions

Prepare the Filling and Dough

1. 1Prep the filling
   In a medium bowl, combine the shredded rotisserie chicken with 1/2 cup of the alfredo sauce. Stir until the chicken is evenly coated. Set aside. On a lightly floured surface, roll the pizza dough into a 12x10-inch rectangle.
   Look for The dough should be smooth and even, about 1/4-inch thick.
   Tip If the dough springs back, let it rest for 5 minutes before rolling again.
2. 2Layer the filling
   Spread the remaining 1/2 cup of alfredo sauce down the center of the dough, leaving a 3-inch border on each side. Top with the chicken mixture, then sprinkle the shredded mozzarella evenly over the top.
   Look for The filling should be piled evenly in a 3-inch-wide strip.
   Tip Keep the filling away from the edges to make braiding easier.
3. 3Cut the strips
   Using a sharp knife or pizza cutter, cut 1-inch-wide strips from the edges of the dough toward the filling, stopping about 1/2 inch from the filling. You should have about 6 strips on each side.
   Look for Strips should be even and symmetrical.
   Tip Cut cleanly; do not tear the dough.

The dough is rolled into a rectangle, the chicken and sauce are combined, and the filling is layered down the center. The strips are cut and ready for braiding. The kitchen smells of garlic and herbs. The dough should be smooth and the filling evenly distributed.

Braid and Bake

4. 4Braid the dough
   Starting at one end, fold the top strip over the filling, then alternate sides, crossing each strip over the filling at a slight angle. Continue until all strips are braided over the filling. Tuck the ends under the loaf.
   Look for The braid should look neat, with the filling visible between strips.
   Tip Don't pull the strips too tight; leave room for the filling to puff.
5. 5Bake the loaf
   Transfer the braided loaf to the prepared baking sheet. Bake at 415°F (213°C) for 20-25 minutes, until the crust is deep golden brown and the cheese is bubbling. If the top browns too quickly, tent loosely with foil.
   Look for The crust should be golden and puffed; the cheese should be visibly bubbling.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Rotate the baking sheet halfway through for even browning.

The braid is formed neatly, with the filling peeking through the strips. As it bakes, the crust turns golden and the cheese bubbles. The aroma of baking bread and garlic fills the kitchen. The loaf is puffed and deeply browned, with the cheese visibly molten.

Finish and Serve

6. 6Brush with garlic butter
   In a small bowl, stir together the melted butter, lemon juice, and minced garlic. Brush the mixture over the hot loaf as soon as it comes out of the oven.
   Look for The butter sizzles on contact and soaks into the crust.
   Tip Brush generously; the butter will soak into the crevices.
7. 7Finish and serve
   Sprinkle the loaf with chopped parsley and grated pecorino. Let it rest for 5-10 minutes before pulling apart. Serve warm, pulling the braid apart at the table.
   Look for The cheese is melted and stretchy, the crust is glossy with butter.
   Tip Letting it rest helps the filling set slightly for cleaner slices.

The hot loaf is brushed with lemon-garlic butter, which sizzles and soaks in. Parsley and pecorino are sprinkled over the top.

The loaf rests briefly, then is pulled apart to reveal stretchy cheese and tender chicken. The crust is glossy and crisp, the filling creamy and hot.

Common mistakes

A common mistake is overfilling the braid, which makes it difficult to close and can cause the filling to leak out during baking. Keep the filling to a 3-inch-wide strip and don't pile it too high.

Another issue is not sealing the ends properly—tuck them under the loaf to prevent the filling from escaping. Also, avoid opening the oven door frequently, as temperature fluctuations can affect browning.

How to tell it’s done

The braided loaf is done when the crust is deep golden brown and puffed, and the cheese is visibly bubbling through the gaps. An instant-read thermometer inserted into the center of the loaf should read at least 165°F (74°C) to ensure the chicken is fully heated.

The internal temperature of the dough should be around 200°F (93°C) for a fully baked bread. Let the loaf rest for 5 minutes before cutting to allow the filling to set slightly.

• Poultry: 165°F (74°C) in the thickest part