Garlic Parmesan Chicken & Broccoli Pizza (Printable)

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

# 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 - 1.5 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. Set aside.
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 creamy white sauce is restaurant-quality but takes barely five minutes to master.
  • It feels indulgent but actually sneaks in real vegetables and lean protein without tasting healthy.
  • You can have dinner on the table in under an hour, which means less takeout temptation.
02 -
  • Blanch your broccoli beforehand—this removes excess water that would otherwise make your crust soggy and dilutes your carefully made sauce.
  • Use freshly grated Parmesan instead of the shaker can because the anti-caking agents prevent it from melting smoothly into your sauce.
  • Don't skip the brief cool-down after baking because biting into molten cheese immediately is a regrettable kitchen moment.
03 -
  • Keep your pizza stone in the oven permanently if you make pizza regularly, because the thermal mass difference between stone and sheet is genuinely noticeable in crust quality.
  • Make the white sauce earlier in the day and refrigerate it, then spread it cold directly onto your dough—it actually spreads more evenly this way without soaking in.
  • If your oven runs hot, lower the temperature to 450°F and add a few minutes to cooking time rather than risk a burnt bottom and melted but not cooked cheese.
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