Why You’ll Love This Recipe
I love how this recipe brings together the best parts of comfort food—cheesy, creamy, and satisfying—while still feeling fresh and light enough to enjoy any time. The roasted garlic adds a rich, mellow flavor to the sauce that’s hard to resist. Using rotisserie chicken makes it even quicker, and the fresh herbs at the end give it that final touch of brightness. It’s a perfect balance of savory, creamy, and crisp in every bite.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 ball pizza dough (store-bought or homemade)
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2 tablespoons butter
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1 whole head of roasted garlic (about 8–10 cloves)
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2 tablespoons all-purpose flour
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1 cup skim milk
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½ cup half and half
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½ teaspoon black pepper
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⅓ cup grated Parmesan cheese
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1½ cups cooked chicken breast, shredded
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¼ cup red onion, finely diced
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1½ cups shredded mozzarella cheese
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1 teaspoon fresh thyme leaves
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½ teaspoon dried oregano
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1 tablespoon fresh parsley, chopped
Directions
Step 1 – Preheat the Oven:
I preheat the oven to 450°F (232°C). Then I line a baking sheet with a silicone mat or lightly grease it and sprinkle with cornmeal to keep the crust crisp.
Step 2 – Make the White Sauce:
In a medium saucepan, I melt the butter over medium heat, then stir in the roasted garlic and cook it for about a minute.
Next, I whisk in the flour to make a roux and cook it for another minute, stirring constantly.
I slowly pour in the milk and half and half while whisking to avoid lumps. I add the black pepper and simmer until the sauce thickens (about 3 minutes).
Then I remove it from the heat and stir in the Parmesan until it’s melted and smooth.
Step 3 – Assemble the Pizza:
I roll the pizza dough into a 12-inch circle and place it on the prepared baking sheet.
I spread the white sauce over the dough, then top it with shredded chicken, red onion, and mozzarella cheese.
Step 4 – Bake:
I bake the pizza for 17 minutes, or until the crust is golden and the cheese is bubbly and lightly browned.
Step 5 – Finish and Serve:
Once out of the oven, I sprinkle the pizza with fresh thyme, dried oregano, and chopped parsley. Then I slice and serve it hot.
Servings and Timing
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Yield: 1 12-inch pizza (serves 2–3)
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Prep Time: 15 minutes
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Cook Time: 20 minutes
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Total Time: 35 minutes
Variations
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Add heat: I sometimes sprinkle red pepper flakes on top for a little kick.
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Try different cheeses: Swapping in fontina or gouda adds even more flavor.
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Vegetarian version: I leave out the chicken and add spinach or mushrooms for a meatless take.
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Flatbread style: I use naan or flatbread for a quick personal-size version—no dough rolling required.
Storage/Reheating
Leftovers keep well in the fridge for up to 3 days. I reheat slices in a 375°F oven for 5–7 minutes to keep the crust crispy. The microwave works too, but the crust will be softer.
FAQs
Can I make this ahead of time?
Yes, I often make the sauce ahead and store it in the fridge for up to 2 days. Then I just assemble and bake when I’m ready.
What’s the best way to roast garlic?
I slice the top off a head of garlic, drizzle it with olive oil, wrap it in foil, and bake at 400°F for 30–40 minutes until golden and soft. I squeeze the cloves out once cool.
Can I use whole milk or heavy cream instead?
Absolutely. I’ve used both depending on what I have on hand—just know that the richer the milk, the creamier the sauce will be.
Do I need a pizza stone?
No, I usually bake this on a sheet pan, and it turns out great. A pizza stone works too if I want an even crispier crust.
Can I freeze this?
I don’t recommend freezing the assembled pizza, but I’ve frozen the white sauce successfully. Just thaw and reheat before using.
Conclusion
This Roasted Garlic White Chicken Pizza is my go-to when I want something comforting and satisfying without ordering takeout. The homemade sauce, the shredded chicken, and all that gooey cheese come together in the best way. Whether I’m serving it to guests or just treating myself, it’s always a win—and it’s so easy to make from scratch.
