Garlic Parmesan Chicken Broccoli (Printable)

Creamy white sauce pizza topped with seasoned chicken and fresh broccoli on golden thin crust.

# What You Need:

→ Pizza Dough

01 - 1 lb prepared pizza dough
02 - 1 tablespoon olive oil

→ Garlic-Parmesan White Sauce

03 - 2 tablespoons unsalted butter
04 - 3 cloves garlic, minced
05 - 2 tablespoons all-purpose flour
06 - 1 cup whole milk
07 - ½ cup grated Parmesan cheese
08 - ¼ teaspoon salt
09 - ¼ teaspoon freshly ground black pepper
10 - ¼ teaspoon dried Italian herbs

→ Toppings

11 - 1 cup cooked chicken breast, diced
12 - 1 cup broccoli florets, blanched and chopped
13 - 1 cup shredded mozzarella cheese
14 - ¼ cup grated Parmesan cheese
15 - 1 teaspoon olive oil
16 - Pinch of red pepper flakes
17 - Fresh parsley, chopped for garnish

# Directions:

01 - Preheat oven to 475°F. If using a pizza stone, place it in the oven to heat.
02 - Roll out pizza dough on a lightly floured surface into a 12-inch circle. Place on a parchment-lined baking sheet or pizza peel. Brush the edge with olive oil.
03 - In a small saucepan over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth. Add Parmesan, salt, pepper, and Italian herbs. Cook, stirring, until thickened approximately 2 to 3 minutes. Remove from heat.
04 - Spread garlic-Parmesan sauce evenly over pizza dough, leaving a 1-inch border.
05 - Evenly scatter chicken and broccoli over sauce. Top with mozzarella and additional Parmesan. Drizzle with 1 teaspoon olive oil and sprinkle with red pepper flakes.
06 - Transfer pizza to oven and bake for 12 to 15 minutes, or until crust is golden and cheese is bubbling.
07 - Remove from oven, let cool for 2 minutes, then garnish with fresh parsley. Slice and serve hot.

# Expert Hints:

01 -
  • The creamy garlic-Parmesan sauce is so addictive you might find yourself making extra just to dip bread in it.
  • It comes together faster than ordering delivery, which means satisfying cravings on your own schedule.
  • Chicken and broccoli feel wholesome enough to eat without guilt, yet the sauce makes it taste indulgent and special.
02 -
  • The sauce must be thick enough to coat a spoon before it hits the pizza, or it'll run off the dough and pool at the edges—if yours seems too thin after 3 minutes of cooking, let it bubble for another minute.
  • Don't skip blanching the broccoli; raw florets release steam in the oven and can turn rubbery, but a quick boil keeps them bright and tender.
  • Temperature matters: a properly preheated oven is the difference between a crispy crust and a doughy disappointment.
03 -
  • Roll your dough slightly thinner than you think is right—this pizza benefits from a crust that's crispy and thin rather than thick and bread-like.
  • Use low-moisture mozzarella specifically labeled for pizza; regular mozzarella releases too much water and turns your beautiful crust soggy.
  • If you're using a pizza stone, transfer the pizza carefully by sliding it from parchment paper directly onto the hot stone—the parchment stays behind while the pizza slides onto the stone.
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