Garlic Parmesan Chicken & Broccoli (Printer-friendly)

Crispy thin crust with garlic-Parmesan white sauce, chicken, broccoli, and melted mozzarella.

# What You'll 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

# Directions:

01 - Preheat oven to 475°F. If using a pizza stone, place it in the oven to heat.
02 - On a lightly floured surface, roll out pizza dough into a 12-inch circle. Transfer to a parchment-lined baking sheet or pizza peel dusted with flour or cornmeal.
03 - In a small saucepan over medium heat, melt butter. Add minced garlic and cook for 30 seconds until fragrant. Stir in flour and cook for 1 minute, stirring constantly. Gradually whisk in milk until smooth. Cook, whisking constantly, until sauce thickens, about 2 to 3 minutes. Remove from heat and stir in Parmesan, salt, and pepper. Set aside.
04 - Spread garlic Parmesan sauce evenly over rolled-out dough, leaving a 1/2-inch border.
05 - Scatter cooked chicken and broccoli evenly over sauce.
06 - Sprinkle shredded mozzarella cheese over toppings.
07 - Drizzle olive oil over pizza and sprinkle with red pepper flakes if using.
08 - Bake for 12 to 15 minutes, or until crust is golden and cheese is melted and bubbly.
09 - Remove from oven and let cool for 2 to 3 minutes. Sprinkle with fresh parsley, slice, and serve.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-quality but comes together in under an hour with ingredients you probably already have.
  • The creamy white sauce feels like a secret weapon—nobody expects it on pizza, and everyone asks for the recipe.
  • You can use rotisserie chicken and frozen broccoli if you're short on time, making weeknight dinners actually feasible.
02 -
  • Add your milk to the roux slowly and whisk constantly—this is the difference between silky sauce and lumpy disaster.
  • Blanching the broccoli before it hits the pizza keeps it from releasing water that makes the crust soggy.
  • Don't skip letting the pizza cool for those 2-3 minutes; it helps everything set so slices hold together instead of sliding apart.
03 -
  • If you have a pizza stone, use it—it distributes heat evenly and gives you a crispier, more professional crust than a baking sheet alone.
  • Room temperature or slightly warm sauce spreads easier than hot sauce straight off the stove, so give it 30 seconds to cool before spreading.
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