Roasted Garlic White Chicken Pizza

Why You’ll Love This Recipe

I like this pizza because it feels both comforting and a little fancy at the same time. The roasted garlic gives the sauce a deep, mellow flavor that pairs perfectly with the chicken and cheese. It’s also flexible—I can keep it simple for a weeknight dinner or dress it up with extra herbs and toppings when I’m entertaining.

Ingredients

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

• 1 pound pizza dough
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1/2 cup heavy cream
• 1 head roasted garlic (about 6–8 cloves, mashed)
• 1/2 cup grated Parmesan cheese
• Salt and black pepper, to taste
• 1 cup cooked chicken breast, shredded or cubed
• 2 cups shredded mozzarella cheese
• 2 tablespoons fresh parsley or basil, chopped
• Olive oil, for brushing

Directions

1. I preheat the oven to 475°F and place a pizza stone or baking sheet inside to heat.

2. For the sauce, I melt the butter in a saucepan over medium heat. I whisk in the flour and cook for 1 minute, then slowly whisk in the milk and cream.

3. Once thickened, I stir in the roasted garlic and Parmesan cheese, seasoning with salt and pepper. I let it simmer for a couple of minutes, then remove from the heat.

4. On a floured surface, I stretch the pizza dough into a 12–14 inch round. I transfer it to parchment paper for easy handling.

5. I spread the white garlic sauce evenly over the dough, leaving a small border.

6. I scatter the chicken over the sauce, then top with mozzarella cheese.

7. I brush the crust edges lightly with olive oil.

8. I bake the pizza on the hot stone or sheet for 12–14 minutes, until the crust is golden and the cheese is bubbling.

9. I sprinkle fresh herbs over the top before slicing and serving.

Servings and timing

This recipe makes one 12–14 inch pizza, which serves 3–4 people. It takes me about 20 minutes to prep, plus 12–14 minutes to bake. In less than 40 minutes, I have a restaurant-quality pizza ready to serve.

Variations

Sometimes I add sautéed spinach or mushrooms for extra flavor. If I want more kick, I sprinkle on red pepper flakes before baking. For a richer cheese pull, I mix in provolone or fontina with the mozzarella. I’ve also swapped the chicken for cooked shrimp, which pairs beautifully with the garlic cream sauce.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. To reheat, I place slices on a baking sheet and warm them in a 375°F oven for about 8 minutes to keep the crust crisp. If I freeze slices, I wrap them well and reheat straight from frozen at 400°F for about 12–15 minutes.

FAQs

Do I need to roast the garlic myself?

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

Can I use store-bought sauce instead?

I prefer homemade because it’s richer, but in a pinch, I’ve used Alfredo sauce as a shortcut.

What’s the best way to cook the chicken for this pizza?

I like to roast or pan-sear chicken breasts with a little olive oil, salt, and pepper, then cube or shred them. Leftover rotisserie chicken works too.

Can I make this pizza ahead of time?

Yes, I’ve made the sauce and prepped the toppings a day in advance. I just keep everything chilled and assemble the pizza right before baking.

Can I use store-bought dough?

Absolutely—I often use refrigerated or frozen pizza dough when I want to save time.

Conclusion

I love making this Roasted Garlic White Chicken Pizza because it’s indulgent, flavorful, and always a hit at the table. The creamy sauce, tender chicken, and gooey cheese create the ultimate comfort food, while the fresh herbs keep it bright. It’s the perfect balance of cozy and elegant, and I always find myself craving another slice.