Pizza night in our house is sacred. We all know what that means—flour on the counter, kids arguing over toppings, and me rolling out dough in my “not today” apron while music plays in the background. But last week, something shifted.
I had a head of roasted garlic leftover from a Sunday roast, and the fridge was holding a lonely half-carton of skim milk, a bit of cooked chicken breast, and my last ball of pizza dough. That’s when inspiration struck.
Instead of our usual pepperoni or veggie combo, I decided to pull together a white sauce pizza with roasted garlic. I’ve had versions of this before at restaurants, but making it at home hit differently. The house smelled like buttery garlic, with hints of herbs and crispy mozzarella melting over that golden crust.
By the time it came out of the oven, the kids had put their phones down (a miracle), my husband peeked in from mowing the lawn, and we all hovered around the counter, slicing into the bubbling masterpiece.
No one missed the red sauce. This pizza has that creamy, rich flavor from the white sauce, a gentle bite from the red onions, and the roasted garlic? Absolute magic. We devoured it right there—standing, laughing, fighting over the last slice. I love meals like that. Ones that come from what’s on hand and end up becoming a new family favorite.
Short Description
Roasted Garlic White Chicken Pizza is a creamy, flavorful twist on traditional pizza. It features a buttery roasted garlic white sauce, tender shredded chicken, red onions, and herbs, all baked on a golden, crispy crust.
Key Ingredients
- 1 ball pizza dough (store-bought or homemade)
- 2 tbsp butter
- 1 head 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
- Saucepan
- Whisk
- Rolling pin
- Silicone mat or parchment paper
- Knife and cutting board
- Small spatula or spoon for spreading sauce
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 450°F. Line a baking sheet with a silicone mat or lightly grease and sprinkle with cornmeal to keep the crust crisp.
Step 2: Start the Sauce
In a medium saucepan, melt the butter over medium heat. Add the roasted garlic and sauté for about 1 minute, mashing the cloves gently as they soften.
Step 3: Make the Roux
Whisk in the flour and cook for 1 minute to remove the raw flour taste.
Step 4: Add Milk & Thicken
Slowly pour in the skim milk and half and half, whisking constantly. Add black pepper. Simmer while stirring for about 3 minutes until the sauce thickens to a creamy consistency.
Step 5: Stir in Parmesan
Remove from heat and stir in the grated Parmesan until melted and smooth. The sauce should be thick enough to coat the back of a spoon.
Step 6: Roll the Dough
Roll out your pizza dough into a 12-inch circle on a floured surface. Transfer to the prepared baking sheet.
Step 7: Assemble the Pizza
Spread the white sauce evenly over the dough. Top with shredded chicken, red onion, and mozzarella cheese.
Step 8: Bake
Place the pizza in the preheated oven and bake for 17 minutes, or until the crust is golden brown and the cheese is bubbling and lightly browned.
Step 9: Finish with Herbs
Once out of the oven, sprinkle with thyme, oregano, and fresh parsley. Slice and serve hot.
Why You’ll Love This Recipe
Rich Flavor: The roasted garlic adds depth and warmth, pairing perfectly with the creamy Parmesan sauce.
Family-Approved: Kids and adults love it, it’s comforting but a little elevated from the usual.
Weeknight Friendly: Using pre-cooked chicken and store-bought dough makes it doable even on busy nights.
Versatile: You can switch up toppings or the base sauce depending on what you have.
Lighter Sauce: Skim milk and half and half create a creamy texture without being too heavy.
Mistakes to Avoid & Solutions
Burning the Garlic: Don’t sauté roasted garlic too long, it’s already soft. One minute is plenty.
Thin Sauce: If the sauce doesn’t thicken, simmer it longer and whisk continuously. If needed, add 1 tsp flour.
Soggy Crust: Don’t overload with sauce. Also, preheating the oven fully is key for a crispy base.
Uneven Dough: Roll the dough evenly to avoid undercooked or overly crispy spots.
Overbaking: Watch your oven the last 5 minutes. Every oven is a little different. If cheese browns too fast, cover loosely with foil.
Serving and Pairing Suggestions
Serve as the main dish with a side of arugula salad or roasted veggies.
Pair with a crisp white wine like Pinot Grigio or a sparkling water with lemon.
Great for family-style dinners or pizza parties, cut into squares for easy sharing.
Serve with garlic knots or a small bowl of marinara on the side for dipping.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Wrap individual slices tightly in foil, then place in a freezer bag. Freeze for up to 2 months.
Reheat: Warm in a 375°F oven for 8–10 minutes until hot and crispy. Avoid microwaving if possible, it softens the crust.
FAQs
1. Can I use store-bought roasted garlic?
Yes, jarred roasted garlic works fine in a pinch, though fresh-roasted adds deeper flavor.
2. What’s the best way to roast garlic at home?
Slice the top off a whole head, drizzle with olive oil, wrap in foil, and bake at 400°F for 35–40 minutes until soft and golden.
3. Can I use whole milk instead of skim and half and half?
Yes, 1 1/2 cups of whole milk can replace both. The result will still be creamy.
4. Is it okay to use pre-shredded cheese?
You can, but freshly shredded cheese melts better and doesn’t have added anti-caking agents.
5. How do I make the crust crispier?
Use a pizza stone or preheated baking steel, and don’t overload the center with sauce.
Tips & Tricks
Let dough sit at room temp for 30 minutes before rolling—easier to shape.
Sprinkle cornmeal on the baking sheet for a crisp, textured bottom.
Mash the roasted garlic into a paste before adding it to the butter for even distribution.
Add a pinch of crushed red pepper to the sauce for subtle heat.
Brushing the crust edges with olive oil gives it a golden, glossy finish.
Recipe Variations
Spinach & Artichoke Version: Add 1/2 cup chopped spinach and 1/3 cup chopped artichoke hearts to the sauce before spreading.
Buffalo Chicken Twist: Swap garlic for 1 tbsp buffalo sauce in the white sauce and use blue cheese crumbles instead of Parmesan.
Mushroom & Chicken: Sauté sliced mushrooms and layer them under the cheese with the chicken.
Gluten-Free Option: Use a gluten-free pizza crust and swap flour for a gluten-free blend in the roux.
Low-Carb Style: Try this on a cauliflower crust and use light cheese to cut carbs.
Final Thoughts
This Roasted Garlic White Chicken Pizza brought the kind of joy that only good food and a hungry family can create. It’s comforting but a little fancy, simple yet layered with flavor. I love how the roasted garlic melts into the sauce, how the crust crisps perfectly at the edges, and how every bite has a little something going on, from the melty cheese to that pop of fresh herbs at the end.
What started as a spur-of-the-moment dinner turned into one of the best pizzas I’ve made in ages. It’s now firmly in our pizza night rotation and it deserves a spot in yours too. Cooking is more than following steps; it’s about those little sparks of creativity that surprise you. This recipe was one of those sparks. Try it and you’ll see what I mean.
Roasted Garlic White Chicken Pizza
Ingredients
- 1 ball pizza dough store-bought or homemade
- 2 tbsp butter
- 1 head roasted garlic about 8–10 cloves
- 2 tbsp all-purpose flour
- 1 cup skim milk
- ½ cup half and half
- ½ tsp black pepper
- ⅓ cup Parmesan cheese grated
- 1½ cups cooked chicken breast shredded
- ¼ cup red onion finely diced
- 1½ cups shredded mozzarella cheese
- 1 tsp fresh thyme leaves
- ½ tsp dried oregano
- 1 tbsp fresh parsley chopped
Instructions
- Set oven to 450°F. Prep a baking sheet with a silicone mat or lightly grease and dust with cornmeal.
- Melt butter in a saucepan over medium heat. Add roasted garlic and mash gently as it cooks for 1 minute.
- Whisk in flour and cook for 1 minute to eliminate raw taste.
- Slowly whisk in milk and half and half. Add pepper and simmer, stirring, until thick—about 3 minutes.
- Remove from heat. Stir in Parmesan until the sauce is smooth and creamy.
- Roll dough into a 12-inch circle on a floured surface. Place on prepared sheet.
- Spread white sauce over dough. Top with chicken, red onion, and mozzarella.
- Bake for 17 minutes, until crust is golden and cheese is bubbly and browned.
- Top with thyme, oregano, and parsley. Slice and serve warm.
