There’s something delightfully retro and irresistibly modern about a puff pastry pizza: the flaky, buttery base that lifts toppings into crisp, savory bites. This Garlicky Grilled Chicken and Broccoli Puff Pastry Pizza brings together charred grilled chicken, bright broccoli, a punch of garlic, and melty cheese for a weeknight or weekend showstopper. It’s approachable, full of texture, and perfect for when you want elevated comfort food without a long ingredient list.

Why this recipe works: Puff pastry gives you buttery layers and an instant crust that bakes up golden and crisp. Grilling the chicken adds smoky color and concentrated flavor while a simple garlicky oil infuses every bite. Broccoli provides freshness and a satisfying bite, and stretchy mozzarella or provolone melts into a cheesy, comforting blanket. The egg wash ensures a glossy, golden edge and a sprinkling of parmesan finishes the pizza with a salty, nutty punch.

Ingredients

4 tablespoons olive oil
6 garlic cloves, minced
pinch crushed red pepper flakes
2 boneless, skinless chicken breasts
kosher salt and pepper
1 sheet puff pastry, thawed if frozen
1 ½ cups broccoli florets
1 ½ cups shredded mozzarella or provolone cheese
1 large egg + 1 teaspoon water, beaten for egg wash
parmesan cheese, for topping

Make-ahead and substitutions

If you want to prep in advance, grill the chicken and steam or blanch the broccoli up to two days ahead; store cooled components separately in airtight containers. The olive oil and garlic mixture can be made one day ahead and refrigerated—bring it to room temperature before using. You can swap mozzarella for provolone or a mix of both. If you prefer a vegetarian version, omit the chicken and add caramelized onions or mushrooms in its place.

Tools you’ll need

Grill or grill pan
Small skillet
Rolling pin or flat surface for the puff pastry
Baking sheet and parchment paper
Basting brush
Sharp knife and cutting board

Prep and cook time

Active prep time: about 25 minutes
Grill time for chicken: 10–12 minutes
Baking time: 18–22 minutes
Total time: about 50–60 minutes

Flavor notes

This pizza balances the richness of olive oil and cheese with the brightness of broccoli and the assertive garlic flavor. A pinch of crushed red pepper flakes adds heat without overpowering the other elements. The chicken’s char from grilling adds complexity that pairs beautifully with the flaky pastry. Finish with freshly grated parmesan to add a salty, savory kick.

Step-by-step instructions

Follow these clear, ordered steps to build and bake your Garlicky Grilled Chicken and Broccoli Puff Pastry Pizza.

Make the garlicky oil: In a small skillet, combine 4 tablespoons olive oil and the 6 garlic cloves, minced. Heat gently over medium-low heat until the garlic becomes fragrant and just begins to soften, about 1–2 minutes. Remove from heat and stir in a pinch of crushed red pepper flakes. Let the oil cool slightly so it’s warm but not piping hot.
Season the chicken: Pat the 2 boneless, skinless chicken breasts dry with paper towels. Brush or rub both sides with a little of the cooled garlicky oil. Season both sides of the chicken breasts with kosher salt and pepper.
Grill the chicken: Preheat your grill or grill pan to medium-high heat. Place the seasoned chicken breasts on the grill and cook until grill marks appear and the internal temperature reaches 165°F (74°C), about 5–6 minutes per side depending on thickness. Transfer the cooked chicken to a cutting board and let it rest for 5–10 minutes before slicing thinly or shredding.
Prepare the broccoli: While the chicken rests, trim the broccoli florets so they’re bite-sized. If you prefer slightly tender broccoli, blanch the florets in boiling water for 1 minute, then transfer to an ice bath to stop cooking. Drain well. Alternatively, you can use raw florets for more crunch; either works well with the high oven temperature.
Preheat the oven and prepare the puff pastry: Place a rack in the middle of your oven and preheat to 425°F (220°C). Line a baking sheet with parchment paper. Unfold the 1 sheet puff pastry on a lightly floured surface and roll it gently to smooth the fold lines and make the sheet slightly larger if needed. Transfer the puff pastry to the prepared baking sheet. Use a knife to lightly score a 1/2-inch border around the edge of the puff pastry without cutting all the way through; this will create a raised crust when baked.
Brush with garlic oil: Using a basting brush or the back of a spoon, gently brush most of the garlicky oil over the surface of the puff pastry, leaving the 1/2-inch border unbrushed. Reserve a little of the oil for brushing the chicken slices later if desired.
Layer the toppings: Evenly distribute the 1 ½ cups shredded mozzarella or provolone cheese over the brushed puff pastry, staying inside the scored border. Scatter the 1 ½ cups broccoli florets across the cheese. Slice or shred the grilled chicken breasts and arrange the chicken evenly over the broccoli and cheese.
Egg wash and finishing sprinkling: In a small bowl, beat together 1 large egg + 1 teaspoon water to make the egg wash. Brush the exposed border of the puff pastry with the egg wash to encourage a deep golden color as it bakes. Lightly brush any exposed chicken pieces with the remaining garlicky oil if you reserved some. Finish with a light sprinkle of parmesan cheese over the entire pizza for extra savory flavor.
Bake until golden and bubbly: Place the baking sheet in the preheated oven and bake the pizza for 18–22 minutes, or until the puff pastry is puffed, deeply golden, and the cheese is bubbly and melted. Keep an eye on the edges so they don’t brown too quickly; if they brown too fast, tent loosely with foil for the final minutes.
Rest, slice, and serve: Remove the pizza from the oven and let it rest on the baking sheet for 2–3 minutes to allow the cheese to settle. Slice into squares or rectangles and serve warm, optionally finishing with an extra dusting of parmesan. Enjoy!

Troubleshooting tips

If your puff pastry doesn’t rise as much as expected, make sure your oven was fully preheated and that the pastry was cold when it went into the oven. Chilled pastry sheets puff best.
To prevent a soggy center, avoid overloading the pastry with too many wet toppings. Pat broccoli dry if you blanched it, and brush excess oil off the chicken if it looks very wet.
If cheese browns too quickly before the pastry is done, lower the oven to 400°F and continue baking until the crust is golden.

Serving suggestions

This pizza pairs beautifully with a crisp green salad dressed simply with lemon and olive oil, or a light cucumber salad to contrast the richness of the pastry and cheese. For a heartier meal, serve alongside roasted potatoes or a grain salad with fresh herbs.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet in a 350°F oven for 8–10 minutes until warmed through and the pastry regains crispness. A toaster oven works well for single slices. Avoid microwaving if you want to keep the crust flaky.

Notes on ingredient choices

The recipe uses simple, pantry-friendly ingredients: olive oil, garlic, a pinch of crushed red pepper flakes, boneless, skinless chicken breasts, kosher salt and pepper, a sheet of puff pastry, broccoli florets, shredded mozzarella or provolone, an egg wash, and parmesan for finishing. These straightforward ingredients create layered flavor with a beautiful contrast of textures.

Short recap

This Garlicky Grilled Chicken and Broccoli Puff Pastry Pizza is an effortless way to turn familiar flavors into something a little bit special. Grilled chicken and garlicky oil infuse the toppings with savory depth, broccoli keeps it bright, and the puff pastry gives you buttery, flaky texture with minimal fuss. It’s an ideal option for feeding a crowd, serving at a casual dinner, or making ahead for busy nights when you want something tasty and impressive without a lot of work.

Grab your grill pan and puff pastry and get ready to enjoy a golden, garlicky, cheesy pizza that’s both comforting and fresh. This dish brings restaurant-worthy flavor to your kitchen with easy steps and accessible ingredients—perfect for anyone who loves a mix of crisp pastry, melty cheese, and a garlicky kick.

Garlicky Grilled Chicken and Broccoli Puff Pastry Pizza.

A flaky puff pastry pizza topped with garlicky grilled chicken, tender broccoli, melty mozzarella, and a sprinkle of Parmesan.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 25

Total Time 50

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

4 tablespoons olive oil
6 cloves garlic minced
pinch crushed red pepper flakes
2 boneless skinless chicken breasts
kosher salt and pepper
1 sheet puff pastry thawed if frozen
1 1/2 cups broccoli florets
1 1/2 cups shredded mozzarella or provolone cheese
1 large egg beaten with 1 teaspoon water for egg wash
Parmesan cheese for topping

Equipment

Saucepan
grill pan
Baking Sheet
Parchment Paper
Fork
Knife
Mixing Bowl
Pastry Brush

Method

Warm 4 tablespoons olive oil in a small saucepan over medium-low heat. Add the minced garlic and a pinch of crushed red pepper flakes and cook, stirring occasionally, until the garlic is just golden. Turn off the heat and reserve the garlic oil.
Season the chicken breasts all over with kosher salt and pepper. Brush a little of the reserved garlic oil on the chicken.
Heat a grill pan over medium-high heat. Grill the chicken 5 to 6 minutes per side until cooked through and an instant-read thermometer registers 165°F (74°C). Remove and let rest 10 minutes.
While the chicken rests, preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice or chop the rested chicken into bite-sized pieces.
Toss the broccoli florets with 1 to 2 teaspoons of the garlic oil and a pinch of salt and pepper.
Place the puff pastry sheet on the prepared parchment. Prick the pastry all over with a fork to prevent large bubbles.
Spoon a few tablespoons of the garlic oil mixture over the pastry, spreading evenly and leaving a 1-inch border for the crust. Sprinkle 1 cup of the shredded cheese over the pastry.
Top with the chopped grilled chicken and seasoned broccoli. Sprinkle the remaining 1/2 cup shredded cheese over the top and brush the pastry edges with the beaten egg wash.
Bake for 18 to 22 minutes, until the pastry is golden, puffed, and flaky. Remove from the oven and sprinkle with Parmesan cheese.
Let the pizza cool slightly on the baking sheet, then slice and serve.