Save There was a Tuesday night when my friend Marcus showed up unannounced with a rotisserie chicken and said, "Let's make something that doesn't feel like Tuesday night dinner." We had pizza dough in the fridge, some broccoli that needed rescuing, and I remembered a cream sauce my neighbor had raved about. Twenty minutes later, we were pulling this golden, bubbling masterpiece from the oven, and Marcus declared it better than any pizza place in town. Turns out, the simplest pivots in the kitchen sometimes lead to your new favorite meal.
I made this for my sister's book club, mostly because she casually mentioned she was tired of pepperoni, and I wanted to show her that pizza nights could be sophisticated without being fussy. When she took that first bite, the way her eyes lit up made me realize I'd accidentally created a dish that bridges comfort food and something you'd order somewhere with white tablecloths. She's asked me to make it three times since.
Ingredients
- Pizza dough (1 ball, about 300 g): Store-bought works beautifully here, but if you have time, homemade dough brings a subtle depth that makes people ask what's different.
- Unsalted butter (2 tablespoons): This is your sauce foundation, so use real butter, not margarine, the difference shows up in every spoonful.
- Garlic (2 cloves, minced): Mince it yourself rather than using jarred, the flavor brightness is noticeably fresher and the smell while cooking is incomparable.
- All-purpose flour (2 tablespoons): This creates the roux that thickens everything into creamy magic without lumps.
- Whole milk (1 cup): The real deal matters here, lower fat versions can make the sauce feel thin and one-dimensional.
- Grated Parmesan cheese (1/2 cup): Freshly grated is worth the two minutes it takes, pre-shredded versions contain anti-caking agents that dull the flavor.
- Salt and freshly ground black pepper (1/2 teaspoon and 1/4 teaspoon): Taste as you go because Parmesan is salty, and you're building layers of flavor.
- Cooked chicken breast (1 cup, diced): Rotisserie chicken from the grocery store is my secret weapon for nights when time is tight without sacrificing quality.
- Broccoli florets (1 cup, blanched and chopped): Blanching takes three minutes but gives you tender pieces that don't turn mushy, fresh broccoli works too if you blanch it first.
- Shredded mozzarella cheese (1 1/2 cups): Low moisture mozzarella prevents the pizza from becoming soggy and gives you that gorgeous melt.
- Olive oil (1 tablespoon): A light drizzle before baking adds richness and helps the cheese brown beautifully.
- Crushed red pepper flakes (1/4 teaspoon, optional): A tiny amount adds a whisper of heat that makes people say "what is that flavor?"
- Fresh parsley (1 tablespoon chopped, optional): Scatter it on after baking for a fresh pop that breaks up the richness.
Instructions
- Heat your oven and prep your surface:
- Get your oven to 475°F and let it preheat for at least ten minutes, the heat matters. If you have a pizza stone, nestle it in now so it gets properly hot.
- Shape your dough with confidence:
- Flour your work surface lightly, then stretch and roll your dough into a twelve-inch circle, working gently so you don't deflate it. Transfer it to a parchment-lined baking sheet or pizza peel dusted with flour or cornmeal.
- Build your white sauce with patience:
- Melt butter over medium heat, add minced garlic, and listen for it to become fragrant after about thirty seconds. Whisk in flour and stir for a full minute to cook out the raw flour taste, then gradually pour in milk while whisking constantly to avoid lumps.
- Thicken and season:
- Keep whisking as the sauce bubbles and thickens, this takes two to three minutes and you'll feel it go from thin to silky. Once it coats the back of a spoon, remove from heat and stir in Parmesan, salt, and pepper, then taste and adjust.
- Spread sauce like you mean it:
- Pour the warm sauce onto your dough and spread it evenly, leaving a half-inch border all around for the crust to puff up. Work quickly while the sauce is still warm.
- Layer your toppings strategically:
- Scatter chicken and broccoli evenly across the sauce, then cover everything generously with mozzarella. Drizzle lightly with olive oil and sprinkle red pepper flakes if you want a subtle heat.
- Bake until golden and bubbly:
- Slide into the oven for twelve to fifteen minutes, watching it become golden, the cheese bubbling at the edges means you're close. The crust should be pale golden to medium golden, not dark.
- Rest and finish:
- Pull it out and let it sit for two to three minutes before slicing, this helps everything set. Scatter fresh parsley over top and serve while it's still warm and melty.
Save Last summer, I made this pizza for a small dinner party on my back patio, and halfway through eating, someone asked if this was what fancy pizza places were doing now. The conversation shifted from talking about food to actually experiencing it, which is exactly when you know you've made something worth making again.
Why This Sauce Works
The white sauce is technically a Béchamel, which sounds fancy but is just butter, flour, and milk dancing together in the right proportions. What makes it special here is the Parmesan stirred in at the end, which adds a nutty savory depth that keeps people coming back for another slice. I learned this sauce by watching my grandmother make it for lasagna, and watching her whisk patiently was its own kind of meditation.
Shortcuts That Don't Compromise
Rotisserie chicken from the grocery store tastes as good as homemade chicken breast when it's shredded up and baked into a pizza, and it saves you thirty minutes. Frozen broccoli works too, just thaw it and squeeze out the moisture so your crust stays crispy. Sometimes shortcuts aren't about cutting corners, they're about being realistic about how much time you actually have.
Making It Your Own
This pizza is a canvas waiting for your preferences, I've made it with crispy bacon tucked under the cheese, with sun-dried tomatoes added to the sauce, and once with caramelized onions that made it taste almost like pizza and French onion soup had a beautiful baby. The structure stays the same, but what you layer on top is entirely up to you and whoever you're cooking for.
- Whole wheat dough adds nuttiness and fiber if you want to feel slightly better about eating pizza for dinner.
- A splash of fresh lemon juice squeezed over the parsley at the end brightens everything up beautifully.
- Pair this with a crisp white wine or light beer, something that cuts through the richness without overwhelming the delicate flavors.
Save This pizza became my answer to the question "what's your signature dish," and I say that not to brag but because it represents that sweet spot where impressive and achievable overlap. Make it this week, and next week someone will be asking you to make it again.
Recipe Questions
- → Can I make the white sauce ahead of time?
Yes, prepare the garlic-Parmesan sauce up to 2 days in advance. Store in an airtight container in the refrigerator and reheat gently before spreading on the dough.
- → What's the best way to blanch broccoli for pizza?
Drop broccoli florets into boiling water for 2 minutes, then immediately transfer to an ice bath. This preserves the bright green color while ensuring tender-crisp texture after baking.
- → Can I use pre-cooked or rotisserie chicken?
Absolutely. Rotisserie chicken works perfectly and saves time. Simply shred or dice about 1 cup of meat, removing skin and bones if present.
- → Do I need a pizza stone?
A pizza stone creates the crispiest crust, but a baking sheet works well too. If using a stone, preheat it in the oven for at least 30 minutes before baking.
- → How do I prevent a soggy crust?
Blanch and pat broccoli dry thoroughly before topping. Avoid overloading with sauce, and consider baking on the lower oven rack for the first few minutes to crisp the bottom crust.
- → Can I make this vegetarian?
Simply omit the chicken and increase vegetables like mushrooms, bell peppers, or extra broccoli. The white sauce provides plenty of protein and richness.