Garlic Parmesan Chicken & Broccoli Pizza (Printable Page)

Thin-crust pizza with creamy garlic-Parmesan sauce, tender chicken, broccoli, and mozzarella cheese.

# What You'll Need:

→ Pizza Dough

01 - 1 ball (10 oz) pizza dough, homemade or store-bought

→ Garlic Parmesan White Sauce

02 - 2 tablespoons unsalted butter
03 - 2 cloves garlic, minced
04 - 2 tablespoons all-purpose flour
05 - 1 cup whole milk
06 - 1/2 cup grated Parmesan cheese
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper

→ Toppings

09 - 1 cup cooked chicken breast, diced or shredded
10 - 1 cup broccoli florets, blanched and chopped
11 - 1 1/2 cups shredded mozzarella cheese
12 - 1 tablespoon olive oil
13 - 1/4 teaspoon crushed red pepper flakes (optional)
14 - 1 tablespoon fresh parsley, chopped (optional)

# Step-by-Step Guide:

01 - Preheat the oven to 475°F. If using a pizza stone, place it in the oven to heat.
02 - On a lightly floured surface, roll out the pizza dough into a 12-inch circle. Transfer to a parchment-lined baking sheet or a pizza peel dusted with flour or cornmeal.
03 - In a small saucepan over medium heat, melt the butter. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk until smooth. Cook, whisking constantly, until the sauce thickens, about 2 to 3 minutes. Remove from heat and stir in the Parmesan, salt, and pepper.
04 - Spread the garlic Parmesan sauce evenly over the rolled-out dough, leaving a 1/2-inch border.
05 - Scatter the cooked chicken and broccoli evenly over the sauce.
06 - Sprinkle the shredded mozzarella cheese over the toppings.
07 - Drizzle olive oil over the pizza and sprinkle with red pepper flakes if using.
08 - Bake for 12 to 15 minutes, or until the crust is golden and the cheese is melted and bubbly.
09 - Remove from the oven and let cool for 2 to 3 minutes. Sprinkle with fresh parsley, slice, and serve.

# Expert Tips:

01 -
  • It tastes restaurant-quality but comes together in under 45 minutes with ingredients most of us already have.
  • The creamy garlic sauce keeps everything moist instead of drying out the chicken like traditional pizzas sometimes do.
  • You get actual vegetables that taste good, not just tolerated as toppings.
02 -
  • Blanching your broccoli before topping prevents it from being crunchy and releases moisture so it doesn't make your pizza soggy in the center.
  • The sauce needs to be whisked constantly when you add the milk or you'll end up with lumps no amount of straining will fix, so commit to the whisk.
03 -
  • Room temperature dough stretches easier than cold dough, so take it out of the fridge 15 minutes before you plan to roll it.
  • If your sauce breaks or looks grainy when you add the milk, strain it through a fine mesh sieve and start over rather than fighting with lumps.
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