Garlic Chicken and Broccoli Cheddar Pizza

I have an amazing family favorite recipe to share with you guys today! And possibly the best pizza dough ever.

The little one being sneaky and snatching a few pieces of cheese. 

The little one being sneaky and snatching a few pieces of cheese. 

I'm not going to go into the details of this particular recipe because I'm sure most of you are familiar with pizza and if you love pizza in general then you'll love this delicious combination.

Garlic Chicken Broccoli Cheddar Pizza

Yield: makes 1 medium sized pizza


For the dough:

1 ¾ cups warm water
1 teaspoon sugar
1 envelope active dry yeast
2 tablespoons extra virgin olive oil
4 1/4 cups bread flour, plus more for dusting
1 ½ teaspoon salt

For the topping:

3 cups broccoli florets and stems; cut into bite sized pieces
pinch of salt
pinch of black pepper
2 boneless, skinless, chicken thighs; cut into bite sized pieces
6 garlic cloves, smashed
¼ teaspoon salt
¼ teaspoon black pepper
1 cup sharp cheddar cheese, grated
1 cup mozzarella cheese, grated
½ cup roasted red pepper alfredo sauce
¼ cup scallions; roughly chopped


For the dough:

In the bowl of a standmixer fitted with a paddle attachment combine warm water and sugar. Sprinkle yeast into the bowl of water and let it sit for 5-10 minutes or until the yeast is activated and foamy. Add in olive oil and and 3 cups of flour. Turn mixer on at its lowest setting and mix until mixture is just combined. Change out the paddle attachment for the dough hook, add in the remaining 1 ¼ cups for flour and turn mixer on at its lowest setting. Knead dough for 8-10 minutes until the dough is smooth and elastic. Grease a bowl with olive oil, form the dough into a ball, roll it once in the greased bowl and cover with plastic wrap. Set it in a warm place to rise for 1 hour.

While the dough is rising, cook the chicken and broccoli.

For the broccoli:

In a non-stick skillet over medium heat, heat 1 tablespoon of extra virgin olive oil, add broccoli, a pinch of salt and a pinch of black pepper and cook until the broccoli develops a nice smoky char. Remove from heat and set aside.

For the chicken:

In a non-stick skillet over medium heat, heat 1 tablespoon of extra virgin olive oil. Add the garlic and sauté for 1-2 minutes. Add in the chicken, ¼ teaspoon salt and ¼ teaspoon black pepper. Sauté over medium heat for 10-12 minutes, until chicken is thoroughly cooked. Remove from heat and set aside.

Punch the dough down and place on a lightly floured surface. Form the dough into a ball and divide the dough into two equal portions. Wrap one half of the dough in plastic wrap, place it in a freezer ziploc bag and place in the freezer.

Preheat oven to 500 degrees F.

For the other half of the dough, roll it into desired thickness and place it on pizza pan or baking sheet. Spread alfredo sauce on dough, sprinkle mozzarella cheese and cheddar cheese on top of the sauce. Evenly spread the sautéed broccoli and chicken over the cheese. Sprinkle the chopped scallions over the rest of the toppings. Bake in preheated oven for 12 minutes.

Let cool for 5 minutes before serving.

For the remaining dough in the freezer, simply bring the dough to room temperature when you want to make more pizza. It keeps well for up to a month and comes in handy when you need a quick meal. It also defrosts well in the microwave.