My Version of CiCi's Alfredo Pizza

The buffet legend, rebuilt: sliced mozzarella base, three more cheeses, and homemade alfredo poured over the top before the bake.

Time: 8 min | Yield: 1 pizzas | Difficulty: Easy | Serves: 3 | Published: 2026-07-24

If you grew up on the CiCi's buffet, you know exactly which pizza this is. This is that, made with real ingredients and a from-scratch alfredo.

The alfredo is a five-minute roux sauce, butter, flour, milk, Reggiano off the heat, and unlike my stracciatella white pie, this one bakes WITH the sauce. It gets poured over the cheeses right before launch, in spoonfuls or a circular pour since it won't spread like tomato sauce.

The base is deli slices of whole-milk mozzarella (gaps are fine), then part-skim and fontina, then quarter-size pieces of fresh mozz. Four cheese formats, one nostalgic buffet slice, considerably better than you remember it.

Ingredients

Pizza Dough

• 5 - 6 slice Whole Milk Mozzarella
• 1 ½ cup Shredded Part skim mozzarella
• 1 cup Shredded Fontina
• Fresh Mozzarella
• Grated Pecorino

Alfredo Sauce

• 1 tbsp AP flour
• 1 tbsp salted butter
• 1 ½ cup whole milk
• salt
• Pepper
• ¼ cup Parmigiano Reggiano

Directions

1. Preheat your oven to 550 degrees (or as hot as it can go) for 1 hour with your stone or steel inside
2. Make your alfredo sauce
3. Saute the butter on low/medium heat until it melts. 1 tbsp salted butter
4. Whisk in the flour for 1-2 minutes 1 tbsp AP flour
5. Add the milk and whisk until no clumps remain 1 ½ cup whole milk
   You'll know it's right: Whisk until zero clumps remain before it goes near the heat again, alfredo lumps don't fix themselves in the oven.
6. Add salt and pepper.
7. Occasionally whisk until it thickens.
8. Kill the heat, add the grated reggiano and stir. Until melted.
   You'll know it's right: Kill the heat before the Reggiano so it melts silky. The sauce should coat a spoon and slowly level in the pan.
9. Stretch your dough and place on a lightly floured peel.
10. Lay down your slices of mozzarella. It's okay if it doesn't completely cover every inch of the dough.
    You'll know it's right: Gaps between the mozzarella slices are fine, they fill in as everything melts.
11. Evenly spread your shredded cheeses.
12. Tear off 8-10 quarter size pieces of fresh mozzarella and evenly spread.
13. Pour your Alfredo sauce on top. You will not be able to spread it, so use spoonfuls to evenly spread or pour in a circle.
    You'll know it's right: Spoonfuls or a slow circular pour, the alfredo sits where it lands. Aim for even coverage with the crust ring clear.
14. Bake on a baking steel for 8 minutes or until crust is golden brown and cheese is bubbling.
    You'll know it's right: Pull at golden crust + bubbling cheese. The alfredo should look set at the edges and glossy in the middle.
15. Cool on a rack for 2 minutes right out of the oven.
16. Grate fresh reggiano and enjoy!

Troubleshooting

Alfredo slid off during launch

Poured too much, too close to the edge. Even spoonfuls with the rim clear, and a confident launch. The sauce sets fast once it hits the heat.

Lumpy sauce

Milk added fast over high heat. Whisk the flour in first, then milk gradually on low-medium. Patience for five minutes.

Greasy pie

Overloaded the whole-milk cheeses. The slice base plus measured shreds is the ceiling. This pie is rich by design, don't double it.

Sauce browned into a skin

Broiled it. No broil on this one. The alfredo wants the straight 8-minute bake.

Bland

Under-seasoned the sauce. Salt and pepper the alfredo until it tastes right on a spoon, the cheeses are mild and won't rescue it.

Nutrition (2 slices (1/4 of a 14-inch pie)): 430 calories, 19g protein, 37g carbs, 23g fat.