Garlic Parmesan Chicken & Broccoli Pizza

My sister called me at work one Tuesday asking if I could make something that wasn't just another boring weeknight dinner. I had leftover chicken and broccoli in the fridge, and suddenly it hit me: what if I stopped thinking of pizza as just cheese and pepperoni? That afternoon, I melted butter in my smallest saucepan, minced garlic until my hands smelled like a Italian restaurant, and whisked together the creamiest sauce I'd ever made. By the time everyone sat down, this garlic Parmesan pizza had become the thing they actually asked me to make again.

I made this for a dinner party where everyone showed up expecting the usual frozen pizza scenario. Watching their faces when they realized the sauce was homemade and the toppings were actually thoughtful felt like pulling off a small magic trick. One friend asked for the recipe immediately, and I realized sometimes the simplest combinations are the ones that actually stick with people.

Ingredients

• Prepared pizza dough (1 lb): Whether you make it from scratch or grab some from the bakery section, this is your foundation, and honestly, store-bought saves you time without sacrificing anything here.
• Unsalted butter (2 tbsp): Use real butter, not margarine—you'll taste the difference immediately when you're making the sauce.
• Garlic (3 cloves, minced): Fresh garlic is non-negotiable; mince it yourself right before cooking so you catch that peppery, sharp aroma that means you're doing it right.
• All-purpose flour (2 tbsp): This thickens your sauce without any lumps, but whisk it in slowly or you'll end up with little flour pockets that ruin the texture.
• Whole milk (1 cup): Full-fat milk makes the sauce silky; skim milk will feel thin and sad by comparison.
• Grated Parmesan cheese (½ cup plus ¼ cup): Buy the wedge and grate it yourself if you can—the pre-shredded stuff has anti-caking agents that keep it from melting as smoothly.
• Cooked chicken breast (1 cup, diced): Roast or poach it yourself for best flavor, then dice it into pieces that are big enough to taste like actual chicken, not just filler.
• Broccoli florets (1 cup, blanched): Blanching keeps it tender without turning it gray and mushy; trust the process here.
• Shredded mozzarella cheese (1 cup): This is what gets bubbly and golden, so use the good stuff if your budget allows.

Instructions

Heat your oven and prep your dough:

Crank the oven to 475°F and let it sit there for a few minutes—you want it properly hot. Roll out your dough on a floured surface until it's about 12 inches across, then slide it onto parchment paper or a pizza peel and brush those edges with olive oil so they brown up golden.

Build your white sauce:

Melt butter over medium heat, then add your minced garlic and just listen for that sizzle—about one minute and you'll smell when it's perfect. Whisk in flour, cooking for another minute, then slowly add milk while whisking so you don't get lumps, then stir in Parmesan and seasonings until it thickens into something creamy and luxurious.

Sauce the dough:

Spread that white sauce across the dough, leaving a border around the edge so the crust stays crispy. This is where you see the pizza actually coming together, and it should smell like a fancy restaurant right now.

Layer your toppings:

Scatter the chicken and broccoli over the sauce, then cover with mozzarella and a little more Parmesan, drizzle with olive oil, and add red pepper flakes if you like a tiny kick. Everything should look generous and inviting at this point.

Bake until golden:

Slide it into the oven and set a timer for 12 to 15 minutes—you're watching for the crust to turn golden brown and the cheese to bubble at the edges. When you open that oven door, the aroma will hit you like confirmation that you made the right choice.

Rest and finish:

Let it cool for just two minutes so the cheese sets slightly, then scatter fresh parsley on top if you have it, slice with a pizza cutter, and serve immediately while everything is still steaming.

Save

My mom tried this pizza once and told me it reminded her of something she'd eaten at a little Italian place we visited years ago, which made me realize how a homemade meal can unlock memories you didn't even know were there. Now whenever anyone mentions they want something special but don't want to spend an hour cooking, this is the recipe I think of.

Stretching or Substituting Ingredients

If you're out of broccoli, cauliflower works beautifully and takes on that same tender, sweet quality when it bakes. You could also throw in mushrooms, spinach, or even caramelized onions if you want to make it your own—the white sauce is forgiving enough to handle whatever vegetables you're excited about.

Wine and Pairing Ideas

This pizza is light enough that a crisp white wine like Pinot Grigio or even a dry Sauvignon Blanc feels natural alongside it. I've also served it with a simple green salad dressed in lemon vinaigrette, which cuts through the richness and makes the whole meal feel balanced.

How to Keep It Fresh and Make It Ahead

You can make the white sauce up to two days ahead and reheat it gently before assembling, which takes the pressure off on a busy night. The pizza is best eaten fresh from the oven, but leftovers reheat surprisingly well in a 350°F oven for about five minutes—not in the microwave, because the crust turns rubber.

• Prep your chicken and broccoli the morning of if you want to make assembly even faster when you get home.
• If you're doubling the recipe for a crowd, use two smaller pizzas instead of one giant one so everything bakes evenly.
• Store leftovers in an airtight container and they'll keep for three days, though they're honestly best within the first day.

Save

This pizza proves that you don't need complicated techniques or obscure ingredients to make something people genuinely want to eat again. It's the kind of meal that sits at that perfect intersection of feeling special and actually being doable on a Tuesday night.

Recipe FAQs

→ Can I use store-bought pizza dough?

Yes, store-bought pizza dough works perfectly and saves preparation time. Simply roll it out to a 12-inch circle and proceed with the toppings as directed.

→ Should I cook the broccoli before topping?

The broccoli should be blanched briefly before adding to the pizza. This ensures it becomes tender during baking without burning or drying out on top.

→ Can I make this vegetarian?

Omit the cooked chicken to create a vegetarian version. You could add more vegetables like mushrooms, bell peppers, or spinach for additional texture and flavor.

→ How do I store leftovers?

Store cooled slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore the crispy crust.

→ Can I freeze the prepared pizza?

Assemble the pizza on parchment paper, freeze until solid, then wrap tightly. Bake from frozen at 475°F for 15-18 minutes, adding a few extra minutes if needed.

→ What other vegetables work well?

Cauliflower, mushrooms, spinach, or bell peppers make excellent alternatives or additions to the broccoli. Adjust cooking times as needed for different vegetables.