Garlic Parmesan Chicken Broccoli (Printable Version)

Thin-crust pizza with creamy garlic Parmesan sauce, chicken, and broccoli for a flavorful bite.

# Components:

→ 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

# 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 2-3 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 if desired.
06 - Transfer pizza to oven and bake for 12-15 minutes, or until crust is golden and cheese is bubbling.
07 - Remove from oven and let cool for 2 minutes. Garnish with fresh parsley. Slice and serve hot.

# Expert Tips:

01 -
  • The creamy white sauce is ridiculously forgiving and comes together faster than you'd expect, making this feel restaurant-quality without the stress.
  • It's the kind of pizza that makes people pause mid-bite and ask what you did differently, which never gets old.
02 -
  • Blanching the broccoli is non-negotiable because raw broccoli releases too much moisture and makes your pizza watery by the time you finish eating it.
  • Whisk that milk in gradually and slowly or your sauce will go lumpy and no amount of stirring fixes it, so patience is the secret ingredient here.
03 -
  • Marinate your cooked chicken with a little olive oil, garlic powder, and Italian herbs for 10 minutes before topping the pizza so it tastes intentional and seasoned.
  • Use a pizza stone if you have one because it distributes heat more evenly and gives you that crispy bottom crust that bakeries somehow always nail.
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