Save to Pinterest My kitchen smelled like garlic and melted cheese the afternoon I first assembled this pizza, standing in front of my oven with flour dusting my hands and a healthy skeptic's doubt about whether chicken really belonged on pizza. The white sauce came together almost accidentally when I grabbed cream instead of my usual tomato sauce, and something about that creamy, garlicky base with fresh broccoli made everything feel suddenly right. It's become the pizza I make when I want to feel a little fancy without the fuss, and somehow it never disappoints the people sitting around my table.
I made this for my neighbor one Friday night when she mentioned being tired of the same old weeknight routine, and watching her take that first bite—then immediately asking for the recipe—reminded me why I love cooking for people. There's something about a homemade pizza that feels both casual and thoughtful at the same time, like you're saying I care about feeding you well without making it weird about it.
Ingredients
- 1 lb prepared pizza dough: Whether you make yours from scratch or grab it from the bakery section, good dough is the foundation—don't stress about this step.
- 2 tbsp unsalted butter: This is what makes the sauce luxurious, so don't skip it or swap it with oil.
- 3 cloves garlic, minced: Fresh garlic makes all the difference here; jarred garlic will taste tinny and flat by comparison.
- 2 tbsp all-purpose flour: This thickens the sauce without any lumps if you whisk it in slowly with the milk.
- 1 cup whole milk: Use actual milk, not cream, or your sauce becomes too heavy and rich.
- ½ cup grated Parmesan cheese: Buy the good stuff in a block and grate it yourself if you can; pre-grated loses its flavor.
- Salt, pepper, and dried Italian herbs: These quiet seasonings let the garlic and cheese sing without overwhelming anything.
- 1 cup cooked chicken breast: Roast or poach yours fresh if you have time, but rotisserie chicken works beautifully too.
- 1 cup broccoli florets, blanched and chopped: Blanch the broccoli first so it's tender and won't release water all over your pizza while it bakes.
- 1 cup shredded mozzarella cheese: Low moisture mozzarella browns better than fresh; this is the layer that gets bubbly and golden.
- ¼ cup grated Parmesan for topping: Another sprinkle adds depth and keeps everything from feeling one-note.
- 1 tsp olive oil for drizzle: This small amount helps the cheese brown evenly and adds a subtle richness.
- Red pepper flakes and fresh parsley: Optional garnishes that transform the finish from ordinary to special.
Instructions
- Heat your oven and prepare your surface:
- Get your oven to 475°F (245°C) and if you have a pizza stone, let it warm up inside—this gives you a crispier crust. While it heats, line your baking sheet with parchment or have your pizza peel ready.
- Shape the dough into a thin circle:
- Roll out your prepared dough on a floured surface into a 12-inch circle, working gently so you don't deflate all those air bubbles. Transfer it to your prepared surface and brush the edges with olive oil so they'll brown beautifully.
- Make the garlic-Parmesan sauce:
- Melt butter in a small saucepan over medium heat, then add your minced garlic and let it sizzle for just a minute until the kitchen smells incredible. Stir in the flour and cook for another minute to remove any raw flour taste, then slowly whisk in the milk while stirring constantly to avoid lumps.
- Season and thicken the sauce:
- Once the milk is fully incorporated and the sauce is smooth, stir in the Parmesan cheese, salt, pepper, and Italian herbs if using. Keep stirring until it thickens enough to coat the back of a spoon, about 2 to 3 minutes, then set it aside to cool slightly.
- Spread the sauce and add your toppings:
- Pour that creamy sauce over your dough, leaving a 1-inch border around the edges, then scatter your chicken and broccoli evenly across the surface. Top with mozzarella and extra Parmesan, then drizzle with olive oil and add red pepper flakes if you like a hint of heat.
- Bake until golden and bubbly:
- Slide your pizza into the oven and bake for 12 to 15 minutes until the crust is golden brown and the cheese is bubbling at the edges. The edges should be darker than the center, and the whole thing should smell like an Italian restaurant.
- Rest and finish:
- Let the pizza cool for a couple of minutes so the cheese sets slightly, then scatter fresh parsley over the top if you're using it. Slice it up and serve while everything is still warm and the cheese is at its stretchiest.
Save to Pinterest There's a moment right when this pizza comes out of the oven and you catch that first waft of melted cheese mixed with roasted garlic that makes you understand why people get excited about food in the first place. It's simple enough to throw together on a random Tuesday, but it tastes like you planned something special.
Why This Sauce Works Better Than Red
A white cream sauce acts like a blank canvas that lets the garlic and Parmesan shine without any acidity to compete, and it creates this luxurious mouthfeel that tomato sauce can't quite match. The sauce also keeps everything moist as it bakes instead of drying things out, so every bite of chicken stays tender and the broccoli stays bright.
Customizing Your Toppings
The beauty of this pizza is that it's flexible enough to work with what you actually have in your fridge or what you're craving that day. I've made it with roasted mushrooms instead of broccoli, swapped in turkey, and even added sun-dried tomatoes for people who wanted a little more texture and tang.
Making It Your Own
Once you understand how the sauce comes together, you realize you can build variations that feel entirely your own. The technique is always the same—butter, garlic, flour, milk, cheese—but the toppings are where your imagination gets to play.
- If you have fresh herbs on hand like thyme or oregano, scatter some under the mozzarella layer for deeper flavor.
- For extra richness, mix a tablespoon of cream cheese into the sauce while it's hot, which makes it slightly more forgiving if it breaks.
- Roast your own chicken with garlic powder and Italian herbs a few hours ahead, and the flavor will be noticeably better than plain cooked chicken.
Save to Pinterest This pizza has become my go-to when I want to feel accomplished in the kitchen without spending all evening there. Make it once and you'll have a trusted recipe that tastes elegant but feels completely doable.
Recipe FAQ
- → Can I use store-bought pizza dough?
Yes, store-bought pizza dough works perfectly. Simply let it come to room temperature for easier rolling and follow the same preparation steps.
- → Should I cook the broccoli before adding it to the pizza?
Yes, blanch the broccoli florets briefly before topping. This ensures they cook through completely during baking and maintain a pleasant texture.
- → Can I make the white sauce ahead of time?
Absolutely. Prepare the garlic-Parmesan sauce up to 24 hours in advance and refrigerate. Reheat gently before spreading on the dough.
- → What other vegetables work well with this combination?
Cauliflower florets, sliced mushrooms, or spinach make excellent substitutes or additions to the broccoli while maintaining the flavor profile.
- → How do I prevent the crust from getting soggy?
Ensure your white sauce is thickened properly before spreading. Also, avoid overloading with toppings and bake at high heat (475°F) for a crisp bottom crust.
