Garlic Parmesan Chicken & Broccoli (Printer-Friendly)

Crispy crust meets creamy white sauce with seasoned chicken and fresh broccoli florets.

# What You 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

# Steps:

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 2-3 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. Bake for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
08 - Remove from the oven and let cool for 2-3 minutes. Sprinkle with fresh parsley, slice, and serve.

# Expert Suggestions:

01 -
  • It feels fancy but tastes like comfort: A creamy white sauce makes this feel elevated, yet it's somehow the most approachable pizza you'll make.
  • Everything comes together in under an hour: No proofing dough, no complicated sauces—just roll, spread, top, and bake.
  • Leftovers are even better the next day: Cold pizza tastes incredible, and the flavors deepen overnight.
02 -
  • Blanch the broccoli first: I learned this the hard way when raw broccoli released water all over my pizza, making it soggy—30 seconds in boiling water then an ice bath fixes everything.
  • Don't skip whisking the sauce constantly: Lumps are unforgivable in a white sauce, and constant whisking while the milk goes in prevents them completely.
  • Let the crust be the last thing you assemble: If the dough sits too long with wet toppings, it'll get soggy before it even hits the oven.
03 -
  • Make the sauce ahead and refrigerate it: You can prepare the garlic Parmesan sauce up to two days in advance, then gently reheat it on the stove before spreading—this reduces stress on pizza night.
  • Toast your dough edges slightly before adding sauce: If you have time, bake the shaped dough for 3–4 minutes at 475°F before topping—this creates a barrier that keeps the crust crispier even with a wet topping.
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