Alfredo pizza with broccoli is a delicious twist on homemade pizza! This white pizza is topped with a rich, homemade alfredo sauce, mozzarella cheese, and fresh broccoli.
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If you've never tried pizza with alfredo sauce, it's time to get moving!
Alfredo sauce on pizza creates such a rich and comforting meal. I'm topping it with fresh broccoli that gets a little charred in the hot oven for the perfect balance of flavors and textures.
If broccoli on pizza sounds unusual, just give it a try! It's kind of like dipping roasted broccoli in a lovely cheese sauce.
This recipe is vegetarian, but it's easy to add meat if you prefer. You can also swap the broccoli for your favorite veggies, or whatever you have on hand.
Just keep in mind that if you're adding a veggie that releases a lot of moisture as it cooks (mushrooms, onions, zucchini, etc.) you may want to partially cook them before adding them as a topping.
Ingredients
For the alfredo sauce
- Salted butter
- Garlic
- All-purpose flour
- Heavy whipping cream
- Parmesan cheese
- Milk
- Coarse kosher salt and freshly ground black pepper
For the broccoli pizza
- Cornmeal, optional
- Pizza dough
- Broccoli
- Mozzarella cheese
- Parmesan cheese, optional
How to make alfredo pizza
Make the alfredo sauce
- Heat butter in a 2 quart saucepan over medium heat.
- Add the garlic and cook, stirring, for 30 seconds.
- Add the flour and whisk, stirring, for 1 minute.
- Slowly whisk in the cream, Parmesan, and milk. Season with salt and pepper, then bring to a simmer for 5 minutes, stirring occasionally.
Make the pizza
- Preheat the oven to 450ºF.
- Sprinkle a large baking sheet or pizza stone with cornmeal (or brush with oil).
- Stretch the pizza dough out as much as possible without ripping it, leaving a lip on the edges for the crust if desired.
- Spread the alfredo sauce over the crust (you may not need all of it), leaving about ¼ inch around the edges.
- Top evenly with mozzarella cheese, then top with broccoli florets. Finish with additional parmesan cheese if desired.
- Bake for 13-15 minutes, or until the crust is golden and the cheese is just beginning to brown.
- Allow to cool for 5 minutes before slicing and serving, topped with crushed red pepper flakes as desired.
Top tips
Cornmeal for a crunchy crust
I like to dust my baking sheet with cornmeal before laying my pizza dough on it to prevent sticking and create a crispy, crunchy crust. I always use Bob's Red Mill medium grind cornmeal (affiliate link). If you don't have cornmeal or don't want to use it, you can oil your pan instead.
The best pizza dough for homemade pizza
My wheat pizza dough is admittedly a very midwest version of pizza. It's mostly soft, with a slight crisp on the bottom, and it's easy to put together as long as you have a stand mixer.
I like this dough because it is sturdy and will hold plenty of toppings. It is easy to adjust the thickness, and usually ends up somewhere between a thin crust and a thick crust.
You can also use a store bought dough or dough mix for this recipe if that is more convenient for you. Just keep in mind that the amount of other ingredients you need to use may vary.
How to stretch pizza dough
I find it best to stretch pizza dough with my hands, but you can use a rolling pin if that is more convenient for you. I start by grabbing the ball of dough and allowing it to hang for a second, then let it drape over my second knuckles, switching hands and turning it as needed to prevent it from stretching too much or too quickly.
Keep going around in this way before placing it down on the baking sheet, then press it out towards the edge of the pan with your fingers until it reaches the size and shape you want.
Alfredo sauce for pizza
This alfredo sauce is a little different than what I use on my classic fettuccine alfredo or my olive oil alfredo. It is thicker, and a little closer to a bechamel sauce, but it comes together pretty quick and tastes amazing!
How to cut broccoli for pizza
It's best to cut your broccoli into small, bite sized pieces when using it as a topping for pizza. I usually do this by cutting the stems off as close to the florets as possible.
This allows you to use the knife or your fingers to separate the florets and cut them into small pieces. You can either dice the stems if you want to use them, or throw them out. I prefer to use just the tops of the broccoli.
Make ahead
There are several parts of this recipe that can be made ahead to make this a quick and easy weeknight meal.
- Pizza dough - make this several hours ahead of time and let it rise slowly in the refrigerator. Alternatively, make the dough and freeze it in an airtight container, allowing it to thaw and rise on the day you want to make the pizza.
- Alfredo sauce - This sauce can be made up to 3 days in advance as long as you plan to eat the entire pizza when it is made.
- Alfredo pizza - You can actually make the entire pizza ahead of time and refrigerate for up to 3 days. Reheat the same way you baked it in the first place, just until the cheese is hot and melted and the crust is crisp. I almost like it better after a second bake!
How to store alfredo pizza
Store leftovers covered in the refrigerator for up to 3 days, or freeze for up to 3 months. I recommend freezing individual slices separated by sheets of parchment paper to prevent sticking. To reheat, microwave or bake until hot.
Tips for customizing white pizza
- Add canned jackfruit for more of a chicken alfredo pizza
- Add protein by topping with great northern beans, or meat eaters can add diced, cooked chicken, bacon, or shrimp
- Swap the broccoli for spinach, corn, diced red bell peppers, zucchini, or your other favorite veggies
- Instead of mozzarella cheese, try an Italian blend, fresh mozzarella, fontina, or provolone
- Make it spicy by topping with crushed red pepper flakes, chili crisp, or hot chili oil after baking
FAQ
Store bought alfredo sauce may be too thin and watery for topping pizza, so I do not recommend it. This homemade alfredo sauce comes together pretty quickly, and holds together well when baked and cut.
Real parmesan cheese is not vegetarian because it is made with animal rennet. If this is important to you, look for a parmesan cheese made with vegetable rennet instead.
The amount of sauce you use is up to you, and will depend on the amount and type of pizza dough you are using, as well as how far you are able to stretch it. I recommend a layer of sauce about ¼ inch thick.
If you have leftover sauce, store it in the refrigerator and use it on pasta or as a dip for veggies, garlic bread, or meatless chicken nuggets.
More pizza recipes
- Butternut Squash Pizza with Kale
- Greek Pizza
- Pesto Flatbread Pizza
- Spanakopita Pizza Dippers
- Spinach and Egg Pizza
- Whole Wheat Pizza Dough
- Pumpkin Pizza
- Pizza with Peppers and Onions
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Alfredo Pizza with Broccoli
Ingredients
Alfredo sauce
- 2 tablespoons salted butter
- 3 cloves garlic, pressed or minced
- 1 tablespoon all-purpose flour
- 1 cup heavy whipping cream
- ¾ cup freshly grated Parmesan cheese
- ½ cup milk, I used 2%
- Coarse kosher salt and freshly ground black pepper
Broccoli pizza
- Cornmeal, optional
- 1 pound pizza dough
- 1 small head broccoli, about 1 ½ cups, cut into bite sized florets
- 1 ½ cups shredded mozzarella cheese
- Extra parmesan cheese, optional
Instructions
Make the alfredo sauce
- Heat butter in a 2 quart saucepan over medium heat.
- Add the garlic and cook, stirring, for 30 seconds.
- Add the flour and whisk, stirring, for 1 minute.
- Slowly whisk in the cream, Parmesan, and milk. Season with salt and pepper, then bring to a simmer for 5 minutes, stirring occasionally.
Make the pizza
- Preheat the oven to 450ºF.
- Sprinkle a large baking sheet or pizza stone with cornmeal (or brush with oil).
- Stretch the pizza dough out as much as possible without ripping it, leaving a lip on the edges for the crust if desired.
- Spread the alfredo sauce over the crust (you may not need all of it), leaving about ¼ inch around the edges.
- Top evenly with mozzarella cheese, then top with broccoli florets. Finish with additional parmesan cheese if desired.
- Bake for 13-15 minutes, or until the crust is golden and the cheese is just beginning to brown.
- Allow to cool for 5 minutes before slicing and serving, topped with crushed red pepper flakes as desired.
Notes
Tips for customizing white pizza
- Add canned jackfruit for more of a chicken alfredo pizza
- Add protein by topping with great northern beans, or meat eaters can add diced, cooked chicken, bacon, or shrimp
- Swap the broccoli for spinach, corn, diced red bell peppers, zucchini, or your other favorite veggies
- Instead of mozzarella cheese, try an Italian blend, fresh mozzarella, fontina, or provolone
- Make it spicy by topping with crushed red pepper flakes, chili crisp, or hot chili oil after baking
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