Roasted Garlic White Chicken Pizza

This roasted garlic white chicken pizza is what I reach for whenever I want something restaurant-worthy but cozy and homemade. The creamy garlic sauce and juicy chicken on cheesy, golden crust turn a regular pizza night into something a little more special.

After making this once for a Friday movie night, it became my family's new favorite. The white sauce with roasted garlic gets rave reviews every time.

Ingredients

• Pizza dough: one ball, I like homemade or a good bakery version for chewy softness
• Butter: brings out the roasted garlic and helps form the silky sauce
• Roasted garlic: about eight to ten cloves, slow cooked until mellow and spreadable
• All-purpose flour: ensures the sauce thickens nicely
• Skim milk: keeps it lighter without sacrificing creaminess
• Half and half: a bit richer than regular milk, helps with silky texture
• Black pepper: balances out the richness with a mild kick
• Parmesan cheese: grated fresh is best for tangy saltiness
• Cooked chicken breast: shredded, makes the pizza hearty, use leftovers or rotisserie
• Red onion: finely diced for a gentle bite and color, pick a fresh one for sweetness
• Mozzarella cheese: shredded for that perfect gooey melt
• Fresh thyme leaves: add earthiness for an herby finish
• Dried oregano: offers a hint of classic pizzeria flavor
• Fresh parsley: chopped for bright green freshness on top

Instructions

Prep the Oven and Pan:

Preheat your oven to four hundred fifty degrees Fahrenheit. Either line your baking sheet with a silicone mat or lightly grease and sprinkle with cornmeal for an extra crispy bottom.

Start the Garlic Base:

In a medium saucepan melt your butter over medium heat. Add the roasted garlic mashing it gently with the back of your spoon to infuse the butter for about one minute.

Make the Roux:

Sprinkle in the flour and whisk for another minute. This step ensures your sauce will be velvety and lump free.

Build the Cream Sauce:

Slowly pour in the skim milk and half and half while whisking all the time. Toss in the black pepper. Keep whisking and simmer over medium heat until your sauce thickens and coats the back of the spoon which takes three minutes or so.

Finish the Sauce:

Take the pan off the heat and immediately mix in the Parmesan cheese. Stir until you get a silky smooth sauce.

Shape the Dough:

Roll your pizza dough out on a clean counter to about a twelve inch circle. Place onto your prepared pan.

Assemble the Pizza:

Ladle the white sauce over the dough covering it edge to edge. Scatter the shredded chicken and red onion evenly then top generously with mozzarella cheese.

Bake to Perfection:

Slide your pizza into the oven. Bake for about seventeen minutes until the crust is golden and the cheese is bubbling and browned in little spots.

Add Final Touches and Serve:

Pull the pizza out and shower the top with thyme oregano and fresh parsley. Slice it up and serve hot for the best experience.

The roasted garlic is my favorite part hands down. My kids love helping to squeeze out the creamy cloves which always fills the kitchen with a delicious smell. Pizza making together has turned into our weeknight tradition.

Storage Tips

Leftover slices keep best wrapped in foil or in an airtight container in the fridge for up to three days. If you want to reheat keep the crust crispy by popping slices directly onto the oven rack at three hundred seventy five degrees Fahrenheit for seven to ten minutes. You can also freeze individual wedges wrapped well for up to one month.

Ingredient Substitutions

If you are out of skim milk you can use any other milk you have including dairy free alternatives for a different flavor. Swap the chicken for rotisserie turkey or cooked shrimp for something new. Fontina or Monterey Jack melts well in place of mozzarella if you want a twist.

Serving Suggestions

This pizza pairs so well with a fresh mixed green salad tossed in a light vinaigrette. It also makes a fantastic party starter when cut into smaller squares or served as a main course with a bowl of tomato soup on a chilly evening.

Cultural and Seasonal Context

White pizza is often called pizza bianca in Italy and is beloved for its creamy base. Roasted garlic is a staple in Mediterranean cooking and truly shines here. In spring add fresh asparagus slices before baking or try a handful of baby arugula on top after baking for a peppery bite.

Seasonal Adaptations

Add sautéed mushrooms for an earthy flavor in fall. Use leftover holiday turkey in winter for an easy post holiday meal. Scatter fresh basil or arugula after baking in summer for extra freshness.

Success Stories

I once made this for a group of friends during a backyard gathering and it vanished within minutes. Even self proclaimed red sauce devotees fell in love with the creamy white sauce and garlic aroma. Every time I bring out this pizza it brings everyone to the table with excitement.

Freezer Meal Conversion

Let your pizza cool completely then wrap slices tightly in plastic wrap and store in freezer bags. When ready to enjoy bake straight from frozen at four hundred degrees Fahrenheit for fifteen minutes or until sizzling again. It tastes almost as fresh as the day you made it.

This white chicken pizza is one of those crowd pleasing recipes that never gets old in our house. Once you enjoy it warm from the oven you will find yourself making it just as often as any classic pizza.

Recipe FAQs

→ How do I make the white garlic sauce?

Start by sautéing roasted garlic in melted butter, then whisk in flour to create a roux. Gradually add skim milk and half and half, stir until thickened, then blend in Parmesan cheese for a creamy finish.

→ Can I use rotisserie chicken for topping?

Absolutely. Shredded rotisserie chicken works perfectly for this pizza and makes prep even faster.

→ What herbs add the most flavor?

Fresh thyme, dried oregano, and chopped parsley offer aromatic notes that complement the garlic and cheese beautifully.

→ How do I get a crisp pizza crust?

Preheat your oven to a high temperature (450°F) and bake the pizza on a lined or greased sheet sprinkled with cornmeal for the best crispy base.

→ How should leftovers be stored and reheated?

Let leftovers cool, store in an airtight container in the fridge, and reheat slices in a hot oven for a crisp texture.