Roasted Garlic White Chicken Pizza

Why You’ll Love This Recipe

I like this recipe because it takes a classic pizza and gives it a flavorful twist with roasted garlic and a creamy Parmesan sauce. The sauce is rich without being too heavy, and it complements the chicken perfectly. Making pizza at home also gives me the freedom to load it up with as much cheese and herbs as I want. It’s satisfying, crowd-pleasing, and a fun change from traditional red-sauce pizza.

Ingredients

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

For the pizza:

• 1 pound pizza dough

• 1 tablespoon butter

• 1 tablespoon olive oil

• 1 whole head of garlic

• 2 tablespoons all-purpose flour

• 1 1/4 cups milk

• 1/2 cup grated Parmesan cheese

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 teaspoon dried Italian seasoning

• 1 cup cooked chicken breast, shredded or cubed

• 2 cups shredded mozzarella cheese

• Fresh basil or parsley for topping

Directions

1. I preheat the oven to 400°F (200°C). I slice the top off the garlic head, drizzle it with olive oil, wrap it in foil, and roast for 35–40 minutes until soft and fragrant.

2. While the garlic cools, I roll out the pizza dough on a floured surface and place it on a baking sheet or pizza stone.

3. To make the white sauce, I melt butter in a small saucepan, squeeze the roasted garlic cloves into the pan, and mash them. I stir in flour and cook for 1 minute, then slowly whisk in the milk. I cook until thickened, then stir in Parmesan, salt, pepper, and Italian seasoning.

4. I spread the sauce over the pizza dough, leaving a small border around the edges.

5. I add chicken evenly over the sauce and top with mozzarella.

6. I bake for 12–15 minutes, or until the crust is golden and the cheese is bubbly.

7. I finish by sprinkling fresh basil or parsley before slicing and serving.

Servings and timing

This recipe makes about 4 servings. It usually takes me 20 minutes to prepare and around 15 minutes to bake, plus the extra 35–40 minutes for roasting the garlic.

Variations

Sometimes I swap the chicken for cooked shrimp or even grilled vegetables for a lighter version. If I want extra cheesiness, I add ricotta dollops before baking. For a spicier twist, I sprinkle on crushed red pepper flakes or drizzle with hot honey after baking. I’ve also made it with whole wheat or cauliflower crust for a different base.

storage/reheating

I store leftover pizza in an airtight container in the fridge for up to 3 days. To reheat, I prefer using the oven at 350°F for 8–10 minutes so the crust stays crisp. The microwave works for a quick option, though the crust softens. I can also freeze baked slices for up to 2 months and reheat them directly from frozen.

FAQs

Can I use store-bought pizza dough?

Yes, I often use store-bought dough for convenience, but homemade dough works just as well.

Can I make the sauce ahead of time?

Yes, I make the roasted garlic white sauce in advance and keep it in the fridge for up to 2 days until I’m ready to use it.

What type of chicken works best?

I usually use leftover cooked chicken breast or rotisserie chicken since it’s quick and easy.

Can I cook this pizza on a grill?

Yes, I love grilling pizza—it gives the crust a smoky flavor. I just preheat the grill and cook the dough directly on the grates before topping and finishing.

What herbs work best for topping?

I usually go with fresh basil, but parsley, oregano, or even arugula taste great as finishing herbs.

Conclusion

This roasted garlic white chicken pizza is one of my favorite homemade pizzas because it’s rich, cheesy, and full of savory flavor. I like how the roasted garlic sauce adds a gourmet touch while still being easy to make. Whether I serve it for a casual dinner or as part of a weekend pizza night, it always impresses and satisfies.

Roasted Garlic White Chicken Pizza

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This Roasted Garlic White Chicken Pizza combines creamy roasted garlic Parmesan sauce, tender chicken, and bubbly mozzarella for a gourmet-style homemade pizza. Perfect for weeknight dinners or pizza night, it’s rich, savory, and easy to make from scratch.

• Author: Mayaa
• Prep Time: 20 minutes
• Cook Time: 15 minutes (+35–40 min for garlic roasting)
• Total Time: About 1 hour 15 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Baked
• Cuisine: American / Italian-Inspired
• Diet: Low Lactose

Ingredients

• 1 pound pizza dough
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 whole head of garlic
• 2 tablespoons all-purpose flour
• 1 1/4 cups milk
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried Italian seasoning
• 1 cup cooked chicken breast, shredded or cubed
• 2 cups shredded mozzarella cheese
• Fresh basil or parsley for topping

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Instructions

1. Preheat oven to 400°F (200°C).
2. Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft. Let cool.
3. Roll out pizza dough on a floured surface and transfer to a baking sheet or pizza stone.
4. In a small saucepan, melt butter. Squeeze in roasted garlic cloves and mash. Stir in flour and cook for 1 minute.
5. Slowly whisk in milk and cook until thickened. Stir in Parmesan cheese, salt, pepper, and Italian seasoning.
6. Spread the white garlic sauce over the pizza dough, leaving a small border.
7. Top with shredded chicken and mozzarella cheese.
8. Bake for 12–15 minutes or until the crust is golden and the cheese is bubbly.
9. Garnish with fresh basil or parsley before slicing and serving.

Notes

• You can use store-bought or homemade pizza dough.
• The white sauce can be made ahead and stored in the fridge for up to 2 days.
• Try ricotta dollops, crushed red pepper, or hot honey for added flavor.
• Swap chicken with shrimp or grilled veggies for variations.
• Works well with whole wheat or cauliflower crusts.

Nutrition

• Serving Size: 1 slice (1/4 of pizza)
• Calories: 520
• Sugar: 3g
• Sodium: 780mg
• Fat: 26g
• Saturated Fat: 12g
• Unsaturated Fat: 11g
• Trans Fat: 0.5g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 29g
• Cholesterol: 85mg