Save It The smell hit me before I even opened the oven: garlic, butter, and that unmistakable toasted-cheese aroma that makes everyone wander into the kitchen. I wasn't planning to reinvent pizza that night, but I had leftover chicken, a head of broccoli threatening to wilt, and a craving for something creamy instead of the usual tomato sauce. What came out was this garlic Parmesan masterpiece that my kids now request more than pepperoni. It's the kind of recipe that feels fancy but comes together with pantry staples and a little confidence.
I made this for a friend who swore she didn't like white pizza, and she ate three slices before admitting I'd changed her mind. We sat at the counter with the pizza still on the baking sheet, pulling off pieces and laughing about how we used to think pizza only came one way. That night taught me that sometimes the best meals happen when you stop following the rules and just use what you have.
Ingredients
- Pizza Dough: Whether you make your own or grab one from the store, let it sit at room temperature for 20 minutes before rolling so it stretches easily without snapping back.
- Unsalted Butter: The base of your sauce and the reason your kitchen will smell like an Italian restaurant; don't skimp or substitute with margarine.
- Garlic: Fresh minced garlic is non-negotiable here because it infuses the butter with that mellow, sweet flavor that jarred garlic just can't match.
- All-Purpose Flour: This thickens your sauce into a silky coating; whisk it constantly or you'll end up with lumps you can't smooth out.
- Whole Milk: The richness you need for a proper white sauce; skim milk will leave it thin and sad.
- Grated Parmesan Cheese: Buy a block and grate it yourself for the best melt and flavor, the pre-shredded stuff has additives that make it grainy.
- Cooked Chicken Breast: Rotisserie chicken is your best friend here, already seasoned and juicy, just shred it and you're halfway done.
- Broccoli Florets: Blanch them for just two minutes so they're bright green and tender-crisp, not mushy; frozen works if you thaw and drain them well.
- Shredded Mozzarella Cheese: This is your gooey, stretchy layer; whole milk mozzarella melts better than part-skim.
- Olive Oil: A drizzle before baking adds richness and helps the edges crisp up beautifully.
- Crushed Red Pepper Flakes: Optional but wonderful for a little heat that cuts through all that creamy richness.
- Fresh Parsley: A sprinkle at the end adds color and a fresh note that balances the heavy cheese and garlic.
Instructions
- Get That Oven Roaring:
- Preheat your oven to 475°F and if you have a pizza stone, let it heat up inside for at least 20 minutes. The intense heat is what gives you that crispy, bubbly crust that makes homemade pizza worth the effort.
- Roll Out Your Dough:
- On a floured surface, roll the dough into a 12-inch circle, turning it as you go to keep it even. Transfer it to a parchment-lined baking sheet or a floured pizza peel, and don't worry if it's not a perfect circle because rustic looks delicious too.
- Make the Garlic Parmesan Magic:
- Melt butter in a small saucepan over medium heat, add the garlic, and let it sizzle for 30 seconds until your kitchen smells incredible. Whisk in the flour and cook for a minute, then slowly pour in the milk while whisking constantly until the sauce thickens into a velvety coating, about 2 to 3 minutes, then stir in Parmesan, salt, and pepper off the heat.
- Sauce the Dough:
- Spread that creamy garlic sauce over the dough with the back of a spoon, leaving a half-inch border for the crust to puff up. Don't be shy, you want every bite to have that rich, garlicky flavor.
- Layer on the Toppings:
- Scatter the chicken and broccoli evenly across the sauce, then shower it all with mozzarella. Drizzle with olive oil and add red pepper flakes if you like a little kick.
- Bake Until Golden and 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. The smell alone will have people hovering by the oven.
- Rest and Garnish:
- Let the pizza cool for 2 to 3 minutes so the cheese sets just enough to slice cleanly. Sprinkle with fresh parsley, cut into wedges, and serve while it's still steaming.
Save It There's something about pulling a homemade pizza out of the oven that makes you feel like you've accomplished something real. The first time I made this, my daughter asked if we could have it every Friday, and now it's become our thing. It's not just dinner anymore; it's the reason we all end up in the kitchen together, talking about the week while the oven does its work.
Storing and Reheating Leftovers
If you somehow have leftovers, let the pizza cool completely before wrapping slices in foil or storing them in an airtight container in the fridge for up to three days. Reheat in a 375°F oven for about 10 minutes to bring back the crispy crust, because microwaving will turn it into a soggy mess. I've also frozen slices wrapped tightly in plastic and foil for up to a month, and they come back to life beautifully in the oven straight from frozen.
Swaps and Variations
This recipe is incredibly forgiving and loves a little improvisation. If you want to skip the chicken, pile on sautéed mushrooms, caramelized onions, or roasted red peppers for a vegetarian version that's just as satisfying. I've swapped the broccoli for spinach, kale, and even asparagus depending on what's in the crisper drawer. For a lighter option, use a whole wheat or cauliflower crust, and you can cut the richness by using half-and-half instead of whole milk in the sauce.
Pairing Suggestions
This pizza pairs beautifully with a crisp green salad dressed in lemon vinaigrette to cut through all that creamy richness. A chilled Sauvignon Blanc or a light lager complements the garlic and Parmesan without overpowering the flavors. If you're feeding a crowd, serve it alongside roasted Brussels sprouts or a simple arugula salad with shaved Parmesan.
- A simple arugula salad with lemon and olive oil adds a peppery freshness that balances the cheese.
- Garlic knots or breadsticks are redundant but if you love carbs like I do, go for it.
- Finish with a light dessert like lemon sorbet or fresh berries to cleanse the palate.
Save It This pizza proves that the best meals don't have to be complicated, just made with a little care and good ingredients. Whether it's a busy weeknight or a lazy weekend, it always feels like a treat worth sharing.
Recipe FAQs
- → Can I use store-bought pizza dough?
Yes, store-bought pizza dough works perfectly and saves time. Just bring it to room temperature before rolling for easier handling.
- → How do I prevent the broccoli from becoming soggy?
Blanch the broccoli briefly and drain thoroughly before adding to the pizza. Pat dry with paper towels to remove excess moisture.
- → Can I make the white sauce ahead of time?
Yes, prepare the garlic Parmesan sauce up to 2 days in advance. Store in the refrigerator and gently reheat before spreading on the dough.
- → What can I substitute for chicken?
Try turkey, shrimp, or omit meat entirely and add mushrooms, bell peppers, or spinach for a vegetarian option.
- → How do I get a crispy crust?
Preheat your oven to 475°F and use a pizza stone if available. Avoid overloading with toppings and bake until the crust turns golden brown.
- → Can I freeze this pizza?
Yes, freeze before or after baking. Wrap tightly in plastic wrap and foil. Bake frozen pizza at 425°F for 15-20 minutes.