A few years ago, I hosted one of those easygoing Friday night potlucks—just a few close friends, mismatched chairs, and everyone bringing something from the heart. I remember glancing around the table, spotting three lasagnas and two bowls of spinach dip. Good food, yes, but a little… repetitive. So the next time it was my turn to contribute, I wanted to shake things up quietly, not dramatically.
That’s when I thought of roasted garlic. Not the kind that punches you in the face, but the kind that melts into butter and turns mellow and sweet. I roasted a whole head, mashed it into a creamy white sauce, and layered it onto a homemade pizza dough with shredded chicken and herbs from my garden.
Nothing fancy, just ingredients I had on hand. But oh, the look on everyone’s face after that first bite. One of my friends, who claims she “doesn’t like white pizza,” took two slices and asked for the recipe.
Now, this Roasted Garlic White Chicken Pizza has become my go-to when I want to serve something familiar yet elevated. It smells like comfort and tastes like something you’d order from a wood-fired oven place downtown. It’s completely doable at home, even on a weeknight. Just a little patience, some fresh ingredients, and the magic of roasted garlic.
Short Description
Roasted Garlic White Chicken Pizza is a flavorful homemade pizza topped with creamy garlic-Parmesan sauce, shredded chicken, mozzarella, red onion, and fresh herbs on a golden crust.
Key Ingredients
- 1 ball pizza dough (store-bought or homemade)
- 2 tbsp butter
- 1 whole head of roasted garlic (about 8–10 cloves)
- 2 tbsp all-purpose flour
- 1 cup skim milk
- 1/2 cup half and half
- 1/2 tsp 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 tsp fresh thyme leaves
- 1/2 tsp dried oregano
- 1 tbsp fresh parsley, chopped
Tools Needed
- Baking sheet or pizza stone
- Silicone baking mat or cornmeal
- Medium saucepan
- Whisk
- Rolling pin
- Rubber spatula
- Oven mitts
- Garlic roaster or foil
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 450°F. Line a baking sheet with a silicone mat or lightly grease it and sprinkle with cornmeal.
Step 2: Roast the Garlic
If you haven’t already roasted the garlic, slice the top off a garlic head, drizzle with olive oil, wrap in foil, and roast at 400°F for 35–40 minutes. Let cool, then squeeze out the cloves.
Step 3: Make the Garlic Sauce
In a saucepan, melt butter over medium heat. Add the roasted garlic and mash it gently into the butter. Cook for 1 minute.
Step 4: Build the Roux
Add the flour and whisk for 1 minute to form a smooth roux. It should bubble but not brown.
Step 5: Add Dairy and Simmer
Slowly whisk in the skim milk and half and half. Add black pepper. Cook, whisking constantly, until the sauce thickens—about 3 minutes.
Step 6: Finish the Sauce
Remove from heat and stir in grated Parmesan. The sauce should be velvety and aromatic.
Step 7: Prepare the Dough
Roll out your pizza dough into a 12-inch circle. Transfer to the prepared baking sheet.
Step 8: Assemble the Pizza
Spread the garlic-Parmesan sauce evenly over the dough. Top with shredded chicken, diced red onion, and mozzarella cheese.
Step 9: Bake to Perfection
Bake at 450°F for 17 minutes, or until the crust is golden and the cheese is bubbly and lightly browned.
Step 10: Garnish and Serve
Remove from oven. Sprinkle with thyme, oregano, and parsley. Slice while hot and serve immediately.
Why You’ll Love This Recipe
Roasted Garlic Magic: The mellow sweetness of roasted garlic creates a rich, flavorful sauce that’s irresistible.
Simple but Impressive: Easy enough for a weeknight, elegant enough for guests.
Balanced Flavor: Creamy sauce, savory chicken, melty cheese, and fresh herbs, all in one bite.
Customizable: Use different cheeses or add veggies to suit your tastes.
Homemade Comfort: A satisfying, hearty meal made from scratch with real ingredients.
Mistakes to Avoid & Solutions
Burning the Roux
Solution: Whisk constantly and keep the heat on medium. Don’t walk away.
Too Thin Sauce
Solution: Simmer longer or add a little more flour (1 tsp at a time), whisking well.
Overloading the Pizza
Solution: Use moderate toppings so the crust cooks evenly and isn’t soggy.
Undercooked Crust
Solution: Preheat your baking sheet or use a pizza stone for a crispier bottom.
Using Cold Dough
Solution: Let dough sit at room temperature for 20–30 minutes before rolling, it makes shaping easier and prevents shrinking.
Serving and Pairing Suggestions
Serve with a light arugula salad tossed in lemon vinaigrette.
Pair with a glass of Sauvignon Blanc or a crisp lager.
Great as a main for dinner or sliced small for party appetizers.
Serve plated with a drizzle of olive oil or family-style in the center of the table.
Storage and Reheating Tips
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap individual slices tightly in foil or plastic wrap and freeze for up to 2 months.
Reheat in Oven: Place slices on a baking sheet at 375°F for 10–12 minutes until crisp and warm.
Reheat in Skillet: Reheat on a nonstick skillet over medium-low heat with a lid on to keep the crust crispy and the top melted.
FAQs
1. Can I use store-bought garlic paste instead of roasting garlic?
Yes, but it won’t have the same depth. If using garlic paste, start with 1 tsp and adjust to taste.
2. What kind of chicken works best?
Shredded rotisserie chicken is perfect. Leftover grilled or baked chicken breast also works well.
3. Can I use all milk instead of half and half?
You can, but the sauce will be slightly less rich. Consider adding a bit more Parmesan for extra body.
4. Can I make this ahead of time?
Yes. Prepare the sauce and toppings ahead, then assemble and bake when ready.
5. What if I don’t have fresh herbs?
Dried herbs are fine. Use 1/3 the amount of fresh. Add dried oregano and thyme to the sauce to boost flavor.
Tips & Tricks
Let the roasted garlic cool fully before squeezing, it’s easier and less messy.
Use parchment under the dough if you don’t have a silicone mat or cornmeal.
Preheat your baking sheet or stone for a crisper crust.
Lightly brush the crust edge with olive oil before baking for extra golden color.
If the sauce thickens too much while cooling, whisk in a splash of milk to loosen it.
Recipe Variations
1. Spinach and Artichoke White Pizza
Add 1/2 cup chopped spinach and 1/3 cup marinated artichoke hearts on top of the chicken. Use the same white garlic sauce base. Bake as directed.
2. Buffalo White Chicken Pizza
Mix 2 tbsp buffalo sauce into the garlic-Parmesan sauce. Use shredded chicken tossed in more buffalo sauce and top with mozzarella and blue cheese crumbles. Garnish with chopped celery and parsley after baking.
3. Mushroom Herb Pizza
Sauté 1 cup sliced mushrooms and 1 minced garlic clove in olive oil until browned. Add on top of the white sauce and bake with mozzarella and fresh rosemary.
4. BBQ Chicken Pizza Twist
Swap the white sauce for 2/3 cup BBQ sauce. Top with chicken, red onion, mozzarella, and chopped cilantro.
5. Mediterranean White Pizza
Top with sliced kalamata olives, sun-dried tomatoes, spinach, and crumbled feta in place of mozzarella. Use the white garlic sauce as base and finish with oregano and fresh basil.
Final Thoughts
This Roasted Garlic White Chicken Pizza is warm, rustic, and the kind of dish that turns a regular night into a cozy gathering, even if it’s just the two of us at the table. I’ve made it on rainy Sundays, birthday dinners, and once when I simply needed a little kitchen therapy.
The roasted garlic is what gives this pizza its soul. It’s mellow, deep, and comforting like a quiet conversation over wine. If you love pizza (and who doesn’t?), this version brings something a little unexpected, a little elegant, but still deeply familiar.
I hope you give it a try, make it your own, and maybe even share it with someone you care about. Food like this isn’t just dinner, it’s a memory waiting to happen.
Homemade Roasted Garlic White Chicken Pizza
Print ThisIngredients
- 1 ball pizza dough (store-bought or homemade)
- 2 tbsp butter
- 1 whole head of roasted garlic (about 8–10 cloves)
- 2 tbsp all-purpose flour
- 1 cup skim milk
- 1/2 cup half and half
- 1/2 tsp 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 tsp fresh thyme leaves
- 1/2 tsp dried oregano
- 1 tbsp fresh parsley, chopped
Instructions
Step 1: Preheat the Oven
Heat oven to 450°F. Line or grease a baking sheet, then sprinkle with cornmeal.
Step 2: Roast the Garlic
Cut the top off a garlic head, drizzle with oil, wrap in foil, and roast at 400°F for 35–40 minutes. Cool, then squeeze out cloves.
Step 3: Make Garlic Butter
Melt butter in a saucepan. Add roasted garlic and mash into the butter. Cook for 1 minute.
Step 4: Build the Roux
Whisk in flour and cook for 1 minute, stirring until smooth and bubbling.
Step 5: Add Milk and Simmer
Gradually whisk in skim milk and half & half. Season with black pepper. Simmer, stirring, until thick—about 3 minutes.
Step 6: Add Parmesan
Remove from heat. Stir in Parmesan until smooth and creamy.
Step 7: Prepare the Dough
Roll dough into a 12-inch circle. Place on prepared baking sheet.
Step 8: Assemble Pizza
Spread garlic sauce over dough. Top with chicken, red onion, and mozzarella.
Step 9: Bake
Bake at 450°F for 17 minutes, until crust is golden and cheese is bubbling.
Step 10: Garnish & Serve
Top with thyme, oregano, and parsley. Slice and serve hot.
