Garlic Parmesan Chicken Broccoli Pizza (Printable Version)

Thin-crust pizza with creamy garlic sauce, chicken, broccoli, and melted mozzarella for a flavorful dinner.

# What You'll Need:

→ Pizza Dough

01 - 1 ball (about 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

# Directions:

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, approximately 2–3 minutes. Remove from heat and stir in the Parmesan, salt, and pepper. Set aside.
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 desired.
08 - Bake for 12–15 minutes, or until the crust is golden and the cheese is melted and bubbly.
09 - Remove from the oven and let cool for 2–3 minutes. Sprinkle with fresh parsley, slice, and serve.

# Additional Tips::

01 -
  • The creamy garlic Parmesan sauce is so good you'll want to eat it with a spoon before it even hits the dough.
  • It's a sneaky way to get broccoli into dinner without anyone complaining because the cheese does all the convincing.
  • You can use store-bought dough and rotisserie chicken, making it weeknight-friendly without tasting like a shortcut.
  • The crispy crust against that rich, garlicky topping creates the perfect texture contrast in every bite.
02 -
  • If your sauce looks too thick, add milk a tablespoon at a time; too thin, and it'll make your crust soggy instead of crispy.
  • Blanch the broccoli or it will release water on the pizza and turn everything limp and sad instead of tender and bright.
  • Don't overload the toppings or the crust won't cook through; less is more when it comes to crispy, even baking.
03 -
  • Always preheat your baking sheet or pizza stone because a hot surface is the secret to a crispy bottom crust.
  • Use parchment paper under the dough for easy transfer and cleanup, especially if you don't have a pizza peel.
  • Taste your sauce before spreading it and adjust the salt and Parmesan to your liking because it's easier to fix now than after it's baked.
  • If the crust edges brown too fast, tent them loosely with foil halfway through baking to keep them from burning.
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