Name: Roasted Garlic White Chicken Pizza Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 ball pizza dough (store-bought or homemade); 2 tablespoons butter; 1 whole head roasted garlic (about 8–10 cloves); 2 tablespoons all-purpose flour; 1 cup skim milk; ½ cup half and half; ½ teaspoon black pepper; ⅓ cup grated Parmesan cheese; 1½ cups cooked chicken breast, shredded; ¼ cup red onion, finely diced; 1½ cups shredded mozzarella cheese; 1 teaspoon fresh thyme leaves; ½ teaspoon dried oregano; 1 tablespoon fresh parsley, chopped

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Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between indulgent and fresh. The roasted garlic sauce is creamy and flavorful without being heavy, and using pre-cooked chicken (like rotisserie) makes it a breeze to throw together. The mix of mozzarella, Parmesan, and herbs makes every bite satisfying and loaded with flavor. It’s also easy to customize with different cheeses or toppings depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ball pizza dough (store-bought or homemade)
2 tablespoons butter
1 whole head of roasted garlic (about 8–10 cloves)
2 tablespoons all-purpose flour
1 cup skim milk
1/2 cup half and half
1/2 teaspoon black pepper
1/3 cup Parmesan cheese, grated
1 1/2 cups cooked chicken breast, shredded
1/4 cup red onion, finely diced
1 1/2 cups shredded mozzarella cheese
1 teaspoon fresh thyme leaves
1/2 teaspoon dried oregano
1 tablespoon fresh parsley, chopped

Directions

I preheat the oven to 450°F and prepare my baking sheet by greasing it lightly or lining it with a silicone mat, then sprinkling it with cornmeal.
In a medium saucepan, I melt the butter over medium heat. I stir in the roasted garlic and cook for about 1 minute until fragrant.
I add the flour and whisk for 1 minute to create a roux.
I slowly pour in the skim milk and half and half, whisking constantly to avoid lumps. I season with black pepper and let it simmer for about 3 minutes, or until it thickens.
Once thickened, I remove it from the heat and stir in the Parmesan cheese until the sauce is smooth.
I roll out my pizza dough into a 12-inch circle and transfer it to the prepared baking sheet.
I spread the white sauce evenly over the dough and top it with shredded chicken, red onion, and mozzarella cheese.
I bake the pizza for 17 minutes, or until the crust is golden and the cheese is bubbling and lightly browned.
After baking, I sprinkle fresh thyme, dried oregano, and chopped parsley on top. Then I slice and serve it hot.

Servings and timing

This recipe makes one 12-inch pizza, which serves 2–3 people.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

I sometimes add red pepper flakes for a little heat.
For extra richness, I use fontina or gouda in place of (or in addition to) mozzarella.
I’ve also topped it with sautéed mushrooms, spinach, or even caramelized onions for a twist.
If I want a thinner crust, I stretch the dough a bit more and reduce baking time slightly.

Storage/Reheating

Refrigerator: I store leftover slices in an airtight container in the fridge for up to 3 days.
Reheating: I reheat in a toaster oven or skillet for the best texture. The microwave works too, but softens the crust.
Freezer: The baked pizza can be frozen and reheated, but I prefer enjoying it fresh for the best flavor and texture.

FAQs

Can I make the white garlic sauce ahead of time?

Yes, I often make the sauce a day in advance and store it in the fridge. I warm it slightly before spreading it on the dough.

What’s the best way to roast garlic?

I slice the top off a garlic head, drizzle it with olive oil, wrap it in foil, and roast it at 400°F for about 35–40 minutes until soft and golden.

Can I use pre-made Alfredo sauce?

You can, but I prefer the homemade sauce for its fresh roasted garlic flavor and smoother texture.

Do I need to pre-bake the pizza dough?

No, not for this recipe. The high oven temperature ensures the crust cooks through and gets crisp without pre-baking.

What’s the best kind of chicken to use?

I usually use leftover roasted or rotisserie chicken. Just make sure it’s shredded into bite-size pieces so it heats through quickly.

Conclusion

This Roasted Garlic White Chicken Pizza is a delicious twist on traditional pizza that’s creamy, herby, and packed with flavor. I love how easy it is to throw together with simple ingredients and how fancy it feels when served hot and fresh. Whether I’m feeding guests or just enjoying a cozy night in, this pizza is always a hit.