Save to Pinterest Thursday nights used to mean delivery pizza until I opened my fridge one evening and saw leftover roasted chicken, a head of broccoli, and half a block of Parmesan staring back at me. I had dough rising on the counter and a sudden craving for something creamy instead of the usual red sauce. What came out of the oven that night surprised me so much I actually texted a photo to my sister before taking a single bite. The crust turned golden and crisp, the garlic-Parmesan sauce bubbled around the edges, and the whole kitchen smelled like an Italian bistro I'd never be able to afford.
I made this for my neighbor after she helped me carry groceries up three flights of stairs during a rainstorm. She stood in my kitchen drying her hair with a towel, skeptical about broccoli as a topping, but after one slice she asked if I'd written the recipe down. We ended up eating the whole pizza on paper plates, laughing about how neither of us had ordered takeout in weeks. She still asks me to make it when she has a rough day.
Ingredients
- Prepared pizza dough: Store-bought works perfectly here and I've stopped feeling guilty about it since the sauce is where the magic happens, though homemade dough does give you that chewy edge if you have the time.
- Unsalted butter: This builds the base of the sauce and lets you control the salt level, which matters because Parmesan is already salty and it's easy to overdo it.
- Garlic cloves: Fresh minced garlic makes the sauce come alive, and I've learned to sauté it just until fragrant because burnt garlic turns bitter and ruins everything.
- All-purpose flour: It thickens the sauce into a creamy coating that won't slide off the dough, and whisking it in slowly prevents those annoying lumps.
- Whole milk: The richness here matters, so save the skim milk for your coffee because this sauce needs body to stand up to the toppings.
- Grated Parmesan cheese: Buy a block and grate it yourself if possible, the pre-shredded kind has anti-caking agents that make the sauce grainy instead of silky.
- Cooked chicken breast: Rotisserie chicken from the store is my secret shortcut, already seasoned and juicy, saving me 30 minutes I'd rather spend doing anything else.
- Broccoli florets: Blanching them first keeps them bright green and tender, because raw broccoli on pizza turns out crunchy in a way that's more annoying than pleasant.
- Shredded mozzarella cheese: This melts into those beautiful cheese pulls and balances the sharpness of the Parmesan without fighting for attention.
- Olive oil: A drizzle before baking adds richness and helps the edges of the crust turn golden instead of pale and sad.
Instructions
- Get the oven screaming hot:
- Preheat to 475°F and if you have a pizza stone, let it heat up inside for at least 20 minutes so it mimics a real pizza oven. The high heat is what turns the bottom crispy instead of limp.
- Shape your dough:
- Roll it out on a floured surface into a 12-inch circle, don't worry about perfection because rustic looks intentional. Brush the outer edge with olive oil so it bakes up golden and flavorful instead of dry.
- Make the creamy garlic sauce:
- Melt butter in a small saucepan, add the garlic and let it sizzle for about a minute until your kitchen smells incredible. Whisk in the flour, then slowly pour in the milk while stirring constantly until it thickens into a smooth sauce, then stir in Parmesan and seasonings.
- Spread the sauce:
- Use the back of a spoon to spread the garlic-Parmesan mixture evenly over the dough, leaving about an inch around the edge for the crust. Don't drown it, a thin layer is enough to flavor every bite.
- Add your toppings:
- Scatter the chicken and broccoli evenly so every slice gets some, then cover everything with mozzarella and extra Parmesan. Drizzle with a little olive oil and add red pepper flakes if you like a gentle kick.
- Bake until bubbly:
- Slide the pizza into the hot oven and bake for 12 to 15 minutes, watching for the crust to turn golden and the cheese to bubble and brown in spots. Let it rest for two minutes before slicing so the cheese sets just enough to not slide off.
Save to Pinterest The first time I served this at a casual dinner, one friend picked off all the broccoli and piled it on the side of her plate, claiming she didn't trust vegetables on pizza. By the end of the night, I caught her sneaking a piece from the pan with all the broccoli still intact, and she just shrugged and said maybe she'd been wrong all along. That's when I knew this recipe had something special going on.
Making It Your Own
Marinating the cooked chicken in a little olive oil, garlic powder, and Italian herbs before adding it to the pizza amps up the flavor in a way that feels almost unfair. I started doing this after a batch tasted a bit bland, and now I can't imagine skipping that step. If you're not a broccoli fan, swap it for cauliflower or mushrooms, both soak up the creamy sauce and roast beautifully in the oven.
Pairing and Serving
This pizza pairs beautifully with a crisp white wine like Pinot Grigio, something light that won't overpower the garlic and cheese. I've also served it with a simple arugula salad dressed in lemon and olive oil, the peppery greens cut through the richness and make the whole meal feel balanced. If you're feeding a crowd, double the recipe and use two baking sheets because this disappears faster than you'd think.
Storage and Reheating
Leftover slices keep in the fridge for up to three days, and I've found that reheating them in a skillet over medium heat brings back the crispy crust better than the microwave ever could. The white sauce can be made a day ahead and stored in an airtight container, just give it a good stir before using because it thickens as it sits. If you're planning ahead, prep the toppings and sauce in the morning so all you have to do is assemble and bake when hunger strikes.
- Reheat in a skillet for 3 to 4 minutes to restore the crispy bottom without drying out the toppings.
- Store sauce separately if making ahead, it keeps the dough from getting soggy overnight.
- Freeze unbaked assembled pizzas for up to a month, then bake straight from frozen adding 5 extra minutes to the cook time.
Save to Pinterest This pizza turned my weeknight dinners into something I actually look forward to instead of another chore to check off. I hope it does the same for you, and maybe inspires you to raid your fridge with a little more creativity next time.
Common Recipe Questions
- → Can I use store-bought pizza dough?
Yes, store-bought pizza dough works perfectly for this dish. Whether fresh from the bakery section or refrigerated dough, simply let it come to room temperature before rolling out for easier handling.
- → Should I cook the broccoli before topping?
Blanching the broccoli florets for 2-3 minutes in boiling water before topping ensures they cook evenly in the oven. This prevents undercooked broccoli while maintaining bright color and texture.
- → What cheese works best for the white sauce?
Aged Parmesan offers the most robust flavor for the white sauce, but Pecorino Romano or Grana Padano work well as substitutes. For the topping, combine shredded mozzarella with additional Parmesan for optimal melting and flavor depth.
- → Can I make the white sauce ahead of time?
The white sauce can be prepared up to 24 hours in advance and refrigerated. Reheat gently over low heat, adding a splash of milk if needed to restore consistency, before spreading on the dough.
- → What temperature should I bake the pizza?
Bake at 475°F (245°C) for 12-15 minutes. The high temperature creates a crispy, golden crust while ensuring the cheese melts evenly and the broccoli cooks through without becoming mushy.
- → Can I substitute the chicken?
Cooked turkey or rotisserie chicken work well as alternatives. For a vegetarian version, increase the broccoli amount or add cauliflower florets, mushrooms, or bell peppers instead of meat.