Chicken Broccoli Alfredo Pizza

Pretty much everyone loves pizza, but sometimes we do get tired of the same old toppings and like to branch out a little.  I mean doesn't pretty much everything taste good on top of a crispy pizza crust, well maybe not everything but almost everything.  I thought I would try something different on my pizza.  The idea for this came from a local pizza shop that makes a similar one.  The pizza is topped with a creamy Alfredo sauce and then chicken, garlic, broccoli, and some parmigiano reggiano and fresh mozzarella.  The result is a crispy, cheesy, garlicky pizza with even a little healthy from the broccoli tossed in.  If you are in the mood for something different, give this pizza a try.  Your taste buds will thank you.   

This can be a quick weeknight dinner if you prepare ahead of time and make the dough beforehand or buy store-bought.  You can also use store-bought Alfredo sauce, though the sauce is pretty easy to whip up.  Another way you can cut down on the time it will take this pizza would be to make extra chicken from a meal earlier in the week and set 1 1/2 cups of cooked chicken aside.  I also us frozen broccoli florets because they are already cut into bite-size pieces and ready to just throw in the pan. 

To make this pizza, first you will need pizza dough.  Take the pizza dough out of the refrigerator and set in on the counter to come to room temperature while you prepare the toppings.

Cut about 1/2 pound of boneless chicken breast into bite size pieces.  You can use more chicken if you like, but a little goes a long way on top of pizza.  Take four small cloves of garlic and finely mince them and set aside.  Heat 1 tablespoon of olive oil in a frying pan.  Cook chicken until no longer pink.  Just before the chicken is done, add half of the minced garlic to the pan and salt and pepper and cook with the chicken for about two minutes.  Remove the garlic and chicken from pan and set aside.

Next, cut about 2 cups of broccoli into bite-size pieces or use frozen broccoli florets.  Using the same pan the chicken was in, heat another 1 tablespoon of olive oil.  Add broccoli and cook until just slightly tender.  Add the other half of the minced garlic and salt and pepper and cook for about two minutes, stirring constantly.   Remove from pan and set aside.

Using the same pan, melt 4 tablespoons of butter on medium-low heat.  Add 2 tablespoons of cream cheese and mix on medium-low until cream cheese melts. 

 Add 3/4 cup of cream and 1/2 cup of milk.  Simmer on medium-low for about 10 minutes.  Remove pan from heat and add 1/4 cup of parmigianno regianno cheese.  Mix well.  Set aside.

Preheat your oven to 475 degrees F.  Prepare your pizza dough by rolling or stretching it to the desired shape on a floured surface.  Brush pizza dough with olive oil.

  Place pizza dough on a pizza pan or cookie sheet that has been coated with olive oil.  If using a pizza stone, prepare pizza as you usually would with your pizza stone on a pizza peel or cookie sheet that has an open end. 

Spread Alfredo sauce evenly on pizza dough.

Do not worry if the butter separates from the cream sauce.  Just give it a stir before spreading on the dough.

  Sprinkle chicken evenly over Alfredo sauce.

  Next, sprinkle broccoli evenly over Alfredo sauce.

  Sprinkle pizza with parmigianno regianno and then top with chunks of fresh mozzarella or shredded mozzarella.  You can also sprinkle on some salt and pepper if you like. 

Cook pizza on bottom oven rack for 10-15 minutes, checking after 10 minutes, until the dough is golden brown and the cheese is melted and a little golden brown too.   Enjoy!

Chicken Broccoli Alfredo Pizza The Garden of Yum
Printable recipe
One pizza dough, recipe here or store-bought
1/2 pound of boneless chicken breast cut into bite-size pieces (or 1 1/2 cups of cooked chicken breast)
2 cups of broccoli, cut into bite size pieces
4 small cloves of garlic, finely minced, divided
Olive oil
Salt and pepper
4 tablespoons of butter
2 tablespoons of cream cheese
3/4 cup of cream (heavy or light) (can also use nonfat half N half)
1/2 cup of milk
1/4 cup of parmigiano Reggiano plus more for sprinkling on pizza
4 ounces of fresh mozzarella, sliced and broken into pieces for topping pizza or about 3/4 cup of shredded mozzarella

Preheat oven to 475 degrees F. 

Heat 1 tablespoon of olive oil in a saute pan.  Add chicken and cook until no longer pink.  Just before the chicken is cooked, add half of the minced garlic and salt and pepper and cook for 2 minutes or until chicken is cooked.  Remove from pan and set aside. 

In the same pan, heat another 1 tablespoon of olive oil.  Add broccoli and cook until just slightly tender.  Add the other half of the minced garlic and salt and pepper and cook for another two minutes.  Remove from pan and set aside. 

In the same pan, melt 4 tablespoons of butter on medium-low.  Add cream cheese and cook on medium-low stirring until melted.  Add cream and milk and simmer on medium-low for about ten minutes.  Remove from heat and add parm cheese.  Add salt and pepper to taste if desired.  Stir well.  Set aside. 

Prepare you dough by stretching or rolling it into desired shape.  Brush the dough lightly with olive oil.  Place dough on a cookie sheet or pizza pan which has been lightly coated with olive oil.  If you have a pizza stone, use your usual method of making pizza on it.  Spread Alfredo sauce evenly over dough.  Sprinkle chicken evenly over Alfredo sauce.  Sprinkle broccoli evenly over Alfredo sauce.  Sprinkle with parm cheese and top with mozzarella.  Cook on bottom oven rack for 10-15 minutes, checking after 10 minutes until the crust is golden brown and the cheese is slightly golden brown too.   

I am linking this up to These Chicks Can Cook!  Click on the link.  You will be amazed at some of the delicious recipes there:)