Filed Under: Birthday, Chicken, Child, Dinner, Family Gathering, Lunch, Pregnancy, School Lunch, Under 20 Mins

Wrapped Chicken and Broccoli Pizza

This stuffed pizza is filled with yummy toppings, and the double crust makes it perfect for cutting into individual portions (after baking) and then freezing. If you can't find fresh pizza dough, try two tubes of Pillsbury pizza dough.

January 28th, 2011

"My kids helped with this-they enjoy contributing to the family meal, and this recipe was easy to follow. We all thought it was really tasty, and my 13-year-old, who's become very picky about she'll eat, even liked it!" - Dawn Ward, Mom of Corryn, 13, Jayden, 11, Hailey, 10, and Jonathan, 9, Medicine Hat, ALTA.
4-6 Servings
Prep Time
Prep Time: 15 Minutes; On The Table: 55 Minutes
  • 1 tsp olive oil
  • 1 small red onion, thinly sliced
  • 1 tbsp minced garlic
  • 1/4 cup diced roasted red peppers (drained well if using jarred)
  • 1 cup broccoli florets, blanched
  • 2 cups chopped cooked chicken breast
  • 1 1/4 grated provolone or mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 eggs, dividedPinch of crushed red pepper flakes
  • Ball of store-bought pizza dough (26 oz/750 g)
  1. Place a pizza stone on the lowest oven rack and preheat to 400°F.

  2. Heat oil over medium heat and sauté the onion until translucent; add garlic and stir until fragrant. Transfer to a large bowl and mix in red peppers, broccoli, chicken, cheeses, one egg plus one egg white (reserve remaining yolk) and red pepper flakes.

  3. Divide dough on a floured surface and roll out one half into a 12-inch diameter (just over ¼-inch thickness). Transfer to a piece of parchment paper if you are using a pizza stone or shallow baking dish and onto a greased sheet pan if not. Pour filling over dough, leaving a 1-inch border. Whisk reserved egg yolk with a spoonful of water and brush around the border.

  4. Roll out remaining dough and place on top. Roll the two borders together, pressing to seal completely. Brush top with remaining egg wash and cut a few slits to let steam escape.

  5. Bake for 40 minutes or until golden brown. (Tip: It should sound hollow when you tap it.) Let cool for 5 minutes before cutting and serving.

  6. Tip: to freeze, cool to room temperature before wrapping with plastic wrap and then a layer of aluminum foil. Prior to serving, defrost in refrigerator overnight

  7. Tip: if reheating, bake in a 375°F oven for 15–20 minutes until crisp and heated through.

Nutrients Per Serving

478 calories, 16 g fat, 300 mg calcium, 715 mg sodium, 56 g carbohydrates, 3 g fibre, 35 g protein. Excellent source of calcium, folate and iron. Good source of vitamin C and vitamin B12

Wrapped Chicken and Broccoli Pizza
Photography by John Cullen

2 responses to “Wrapped Chicken and Broccoli Pizza”

  1. Jan says:

    Sounds great, but directions to make pizza are missing.

  2. Jane Somerville McCormick says:

    Where are the directions?

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