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Chicken and Broccoli Alfredo Pizza

chicken broccoli

A white sauce for a flatbread pizza is a pretty simple and beautiful thing. And it turns this recipe into an alfredo inspired masterpiece of a flatbread that kids and adults will love equally. Chicken and broccoli are a match made in Heaven- flatbread Heaven.

Inspired by a happy accident, I was left in charge of feeding a couple of my boisterous young nephews while my sister and her husband were out to a long overdue romantic dinner. It had been a long day of train travel and sightseeing, and the kids were hungry as wolves. Except: picky wolves. They wanted broccoli and chicken pasta, but alas, even though I was totally prepared in the chicken and broccoli department, all I had was (as you might have guessed, because our flatbread game is strong) Flatout thin pizza crust. The kids were getting grouchy, I was getting panicky, and it was a long ways away from bedtime and a glass of wine for any of us.

I made this flatbread recipe up by the seat of my pants in order to, basically, feed wolves. There, I said it. And while I hope my sister isn’t reading this, if she does, she will be more than happy to know that they ate every last bite of this pizza, broccoli and all. And that her sister cares about her little wolfpack, just as long as there’s a glass of wine, any wine, in it for her at the end of the day.

This is a pizza I will make for myself when I’m craving a bit of comfort food, as well. Sometimes, I add a bit of goat cheese in this recipe, just in case I have it sitting around, but don’t tell the kids. It gives the bianca sauce an extra bit of earthy depth. And please, use the nutmeg if you have it, because it’s very nice! Good luck, and thank goodness for flatbread.

Amy at Flatout

Serves: 1
Prep Time:
Cook Time:

Chicken and Broccoli Alfredo Pizza

Ingredients

  • 1 Flatout Thin Pizza Crust
  • 6 ounces of cooked chicken, diced or shredded
  • 1 cup of broccoli florets, steamed or roasted
  • 1/4 cup shredded mozzarella
  • Basic Bianca pizza sauce:
  • 1/3 cup fat free ricotta
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 1/2 cup shredded mozzarella
  • 3 tablespoons grated parmesan cheese, fresh
  • Salt and freshly ground pepper
  • Pinch of ground nutmeg

Directions

Preheat oven to 375°F. Place flatbread on a cookie sheet. Bake at 375°F for two minutes. Remove flatbread from oven.

In a bowl, combine bianca sauce ingredients and season with salt and pepper. Spread on flatbread, then arrange the chicken and broccoli over the flatbread. Top with remaining mozzarella cheese and bake at 375°F for four minutes. Remove from oven and serve.

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