This Roasted Garlic White Chicken Pizza is the kind of cozy, flavor-packed dinner that feels fancy but is actually super simple to pull off. The creamy homemade white sauce lays down a rich base, perfectly balanced by sweet roasted garlic, juicy shredded chicken, and plenty of gooey mozzarella. It’s a great twist on classic pizza night and ideal whether you’re feeding the family or trying to impress friends over the weekend. The roasted garlic adds a mellow depth that complements the cheesy sauce beautifully, and if you add a little fresh parsley or basil at the end, it’ll look and taste like something from your favorite pizza spot.
Ingredients
1 prepared pizza dough (store-bought or homemade)
1 head of garlic
1 tablespoon olive oil (for roasting the garlic)
1 tablespoon butter
1 tablespoon all-purpose flour
3/4 cup whole milk
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
1 cup cooked chicken breast, shredded or diced
1 1/2 cups shredded mozzarella cheese
1/4 teaspoon Italian seasoning
Fresh parsley or basil, chopped (optional, for garnish)
Instructions
Start by roasting the garlic. Preheat the oven to 400°F (200°C). Cut the top off a whole head of garlic just enough to expose the tops of the cloves, then drizzle with olive oil. Wrap the head in foil and roast for 35 to 40 minutes, or until the cloves are soft, golden, and fragrant. Once roasted, let it cool until it’s easy to handle.
While the garlic roasts, get your other components ready. Increase the oven temperature to 475°F (245°C) and place a pizza stone or baking sheet inside to preheat—this helps the crust bake up nice and crisp. In a small saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 1 minute to create a roux. Slowly pour in the milk while whisking until the mixture is smooth. Stir in the grated Parmesan and season with a bit of salt and pepper. Let the sauce simmer for 3 to 5 minutes, or until it thickens to a creamy consistency. Remove from heat and set aside.
Roll out the pizza dough on a lightly floured surface to your desired shape and thickness. Carefully transfer it to a sheet of parchment paper if you’re using a pizza stone.
Spread the white sauce evenly over the dough, leaving a small border around the edges for the crust. Squeeze the roasted garlic cloves out of their skins and lightly mash them with a fork. Dot the surface of the pizza with the roasted garlic. Add the cooked chicken evenly over the top, then sprinkle on the shredded mozzarella. Finish with a light dusting of Italian seasoning.
Carefully slide the pizza (with the parchment paper) onto your preheated stone or baking sheet. Bake for 10 to 12 minutes, or until the crust is golden and the cheese is melted and bubbling. Remove from the oven and let it cool slightly before slicing. Garnish with chopped parsley or basil if you’d like, and serve warm.
Notes
If you’re short on time, using rotisserie chicken makes this recipe even easier.
Want to add a little kick? Try sprinkling red pepper flakes over the pizza before baking, or drizzle it with balsamic glaze after it comes out of the oven.
For an extra-crispy crust, pre-bake the rolled-out dough for 3 to 4 minutes before adding any toppings.
This pizza pairs beautifully with a simple arugula or Caesar salad, or even some roasted broccoli or green beans on the side.
FAQs
Can I use pre-minced garlic instead of roasting a whole head?
You can, but the flavor won’t be quite the same. Roasted garlic is sweeter and more mellow than raw or jarred garlic. If you’re in a pinch, sauté some minced garlic in olive oil for a few minutes to soften the bite.
Can I make the white sauce in advance?
Absolutely. You can make the sauce up to 2 days ahead and store it in an airtight container in the fridge. Just reheat gently before using.
What’s the best type of dough for this pizza?
Any standard pizza dough works well here, whether homemade or store-bought. If you like thin crust, roll it out thinner and keep an eye on baking time. For a chewier bite, go a bit thicker.
Can I freeze the leftovers?
Yes! Once baked, let the pizza cool completely, then wrap slices in foil or place them in an airtight container and freeze. Reheat in the oven or toaster oven to bring back the crispiness.
What can I substitute for Parmesan cheese?
Pecorino Romano or Asiago are great alternatives, or you can skip it altogether and add a little more mozzarella for extra meltiness.
Roasted Garlic White Chicken Pizza
This Roasted Garlic White Chicken Pizza is the kind of cozy, flavor-packed dinner that feels fancy but is actually super simple to pull off. The creamy homemade white sauce lays down a rich base, perfectly balanced by sweet roasted garlic, juicy shredded chicken, and plenty of gooey mozzarella. It’s a great twist on classic pizza night and ideal whether you’re feeding the family or trying to impress friends over the weekend. The roasted garlic adds a mellow depth that complements the cheesy sauce beautifully, and if you add a little fresh parsley or basil at the end, it’ll look and taste like something from your favorite pizza spot.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Ingredients
1 prepared pizza dough (store-bought or homemade)
1 head of garlic
1 tablespoon olive oil (for roasting the garlic)
1 tablespoon butter
1 tablespoon all-purpose flour
3/4 cup whole milk
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
1 cup cooked chicken breast, shredded or diced
1 1/2 cups shredded mozzarella cheese
1/4 teaspoon Italian seasoning
Fresh parsley or basil, chopped (optional, for garnish)
Instructions
Start by roasting the garlic. Preheat the oven to 400°F (200°C). Cut the top off a whole head of garlic just enough to expose the tops of the cloves, then drizzle with olive oil. Wrap the head in foil and roast for 35 to 40 minutes, or until the cloves are soft, golden, and fragrant. Once roasted, let it cool until it’s easy to handle.
While the garlic roasts, get your other components ready. Increase the oven temperature to 475°F (245°C) and place a pizza stone or baking sheet inside to preheat—this helps the crust bake up nice and crisp. In a small saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 1 minute to create a roux. Slowly pour in the milk while whisking until the mixture is smooth. Stir in the grated Parmesan and season with a bit of salt and pepper. Let the sauce simmer for 3 to 5 minutes, or until it thickens to a creamy consistency. Remove from heat and set aside.
Roll out the pizza dough on a lightly floured surface to your desired shape and thickness. Carefully transfer it to a sheet of parchment paper if you’re using a pizza stone.
Spread the white sauce evenly over the dough, leaving a small border around the edges for the crust. Squeeze the roasted garlic cloves out of their skins and lightly mash them with a fork. Dot the surface of the pizza with the roasted garlic. Add the cooked chicken evenly over the top, then sprinkle on the shredded mozzarella. Finish with a light dusting of Italian seasoning.
Carefully slide the pizza (with the parchment paper) onto your preheated stone or baking sheet. Bake for 10 to 12 minutes, or until the crust is golden and the cheese is melted and bubbling. Remove from the oven and let it cool slightly before slicing. Garnish with chopped parsley or basil if you’d like, and serve warm.
Notes
If you’re short on time, using rotisserie chicken makes this recipe even easier.
Want to add a little kick? Try sprinkling red pepper flakes over the pizza before baking, or drizzle it with balsamic glaze after it comes out of the oven.
For an extra-crispy crust, pre-bake the rolled-out dough for 3 to 4 minutes before adding any toppings.
This pizza pairs beautifully with a simple arugula or Caesar salad, or even some roasted broccoli or green beans on the side.