Garlic Parmesan Chicken Broccoli Pizza (Printable)

Thin-crust pizza topped with creamy garlic-Parmesan white sauce, diced chicken, and fresh broccoli florets. Golden, bubbly, and ready in 40 minutes.

# What You'll Need:

→ Pizza Dough

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

→ Garlic-Parmesan White Sauce

03 - 2 tbsp unsalted butter
04 - 3 cloves garlic, minced
05 - 2 tbsp all-purpose flour
06 - 1 cup whole milk
07 - ½ cup grated Parmesan cheese
08 - ¼ tsp salt
09 - ¼ tsp freshly ground black pepper
10 - ¼ tsp 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 tsp 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 lightly floured surface into 12-inch circle. Place on parchment-lined baking sheet or pizza peel. Brush edge with olive oil.
03 - In small saucepan over medium heat, melt butter. Add minced garlic and sauté 1 minute. Stir in flour and cook 1 minute. Gradually whisk in milk until smooth. Add Parmesan, salt, pepper, and Italian herbs. Cook, stirring, until thickened (2-3 minutes). Remove from heat.
04 - Spread garlic-Parmesan sauce evenly over pizza dough, leaving 1-inch border.
05 - Evenly scatter chicken and broccoli over sauce. Top with mozzarella and additional Parmesan. Drizzle with 1 tsp olive oil and sprinkle with red pepper flakes.
06 - Transfer pizza to oven and bake 12-15 minutes until crust is golden and cheese is bubbling.
07 - Remove from oven, let cool 2 minutes, then garnish with fresh parsley. Slice and serve hot.

# Expert Advice:

01 -
  • The creamy garlic-Parmesan sauce tastes restaurant-quality but takes just minutes to make.
  • It's hearty enough to satisfy, but lighter than heavy cheese pizzas because the white sauce does all the flavor work.
  • Broccoli on pizza sounds strange until you taste it—the slight char and the creamy sauce together change everything.
02 -
  • The white sauce must be fully thickened before spreading or it will make the crust soggy—don't rush this step, even though it feels fast.
  • Blanching the broccoli is not optional if you want it tender; skip it and you'll bite down on raw florets that ruin the whole thing.
03 -
  • If your sauce breaks or looks grainy, whisk in a tablespoon of cold milk off the heat and it usually comes back together.
  • Don't skip brushing the crust edge with olive oil—that's what gives it the golden, restaurant-looking finish.
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