Garlic Parmesan Chicken & Broccoli (Print version)

Crispy thin-crust with creamy garlic white sauce, tender chicken, and fresh broccoli florets topped with melted mozzarella.

# 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, 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.
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.

# Expert Tips:

01 -
  • The garlic Parmesan sauce tastes like you spent hours on it but comes together in about five minutes.
  • It's fancy enough to impress people at the dinner table but honest enough to make with whatever chicken you have on hand.
  • Your kitchen will smell absolutely incredible while it's baking.
02 -
  • Blanching your broccoli beforehand is the difference between crisp-tender vegetables and soggy disappointment because it removes excess water that would make your crust soggy.
  • Freshly grated Parmesan makes an actual difference in your sauce texture—the anti-caking agents in pre-grated stuff create a grainy consistency that no amount of whisking fixes.
  • Don't let your garlic cook longer than 30 seconds or it becomes acrid and ruins the whole delicate flavor profile of the sauce.
03 -
  • The moment your sauce starts to thicken visibly is when you stop whisking and take it off the heat—even a few extra seconds can make it break or separate.
  • If you accidentally end up with lumps in your sauce, push it through a fine mesh strainer while it's still warm and you'll have silky smoothness again.
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