Roasted Garlic White Chicken Pizza That’ll Make You Ditch Delivery Forever

Forget boring cheese wheels and sad tomato sauce. This roasted garlic white chicken pizza hits like a gourmet cheat code: creamy, garlicky, crispy, and dangerously addictive. It’s the kind of pie you pull out of the oven and everyone suddenly “just happens” to be in the kitchen.

The secret? Silky roasted garlic cream sauce and juicy, herby chicken—no greasy afterthoughts here. One slice and you’ll swear you’re running a pizzeria out of your oven.

Why You’ll Love This Recipe

• Bold, balanced flavor: Sweet roasted garlic, savory chicken, tangy cheese, and a hint of lemon—fire combo.
• Restaurant vibes at home: Crispy crust, melty cheese, artisan-level toppings without the delivery fee.
• Customizable AF: Swap cheeses, add veggies, go gluten-free—your pizza, your rules.
• Easy make-ahead components: Roast the garlic and cook the chicken earlier; assemble when hungry.
• Weeknight-friendly: With store-bought dough, you’re eating in under an hour.

Shopping List – Ingredients

• Pizza Base
  • 1 pound pizza dough (store-bought or homemade), room temp
  • 2 tablespoons olive oil, divided
  • Semolina or cornmeal for dusting
• Roasted Garlic White Sauce
  • 1 large head of garlic
  • 1 tablespoon olive oil (for roasting)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups whole milk (or half-and-half for richer)
  • 1/4 cup grated Parmesan
  • 1/4 teaspoon kosher salt (to taste)
  • 1/4 teaspoon black pepper
  • Pinch red pepper flakes (optional)
• Chicken & Toppings
  • 1 large chicken breast (about 8–10 oz), thinly sliced or diced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon olive oil (for cooking chicken)
  • 1 cup shredded low-moisture mozzarella
  • 1/2 cup shredded provolone or fontina
  • 1/4 small red onion, thinly sliced
  • 1/4 cup ricotta (dollops), optional but epic
  • 2 tablespoons chopped fresh parsley or basil
  • Zest of 1/2 lemon (optional, highly recommended)

How to Make It – Instructions

1. Roast the garlic. Heat oven to 400°F (205°C).Slice off the top of the garlic head, drizzle with 1 tbsp olive oil, wrap in foil, and roast 35–40 minutes until soft and caramelized. Cool, then squeeze out the cloves.
2. Prep the dough. If using store-bought dough, let it rest at room temperature for 45–60 minutes so it stretches without fighting you. Dust your surface and pizza peel (or inverted sheet pan) with semolina.
3. Cook the chicken. Toss chicken with Italian seasoning, garlic powder, and salt.Heat 1 tbsp olive oil in a skillet over medium-high and cook 3–4 minutes per side until just cooked through. Rest 5 minutes, then slice if needed.
4. Make the white sauce. Melt butter in a small saucepan over medium. Whisk in flour; cook 1 minute.Slowly whisk in milk until smooth. Stir in roasted garlic (mash it), Parmesan, salt, pepper, and red pepper flakes. Simmer 1–2 minutes until slightly thick and silky.
5. Heat your oven like you mean it. Place a pizza stone or steel on the center rack and preheat to 500–550°F (260–290°C) for at least 30 minutes.No stone? Use a heavy sheet pan, preheated.
6. Shape the dough. Press dough into a 12–14 inch round. Don’t overwork it—air bubbles are flavor’s best friend.
7. Assemble. Brush the crust lightly with olive oil.Spread a thin layer of white sauce (you may not need it all). Sprinkle mozzarella and provolone. Add chicken, red onion, and small dollops of ricotta if using.
8. Bake. Slide onto the hot stone and bake 8–12 minutes, until the crust is deeply golden and cheese is bubbling with browned spots.Rotate once for even color.
9. Finish strong. Let rest 2 minutes. Scatter chopped parsley or basil, add lemon zest, and a pinch of flaky salt if you’re fancy. Slice and serve.

Keeping It Fresh

• Leftovers: Refrigerate slices in an airtight container up to 3 days.Separate layers with parchment to avoid gluey cheese situations.
• Reheat like a pro: Skillet over medium with a lid for 3–5 minutes to crisp the bottom and re-melt the top. Oven at 375°F (190°C) for 8–10 minutes works too. Microwave only if you enjoy soggy sadness.
• Freeze: Par-bake the crust 5 minutes, cool, top, then freeze on a sheet until solid.Wrap tight. Bake from frozen at 475°F (245°C) for 12–15 minutes.
• Sauce storage: White sauce keeps 3–4 days in the fridge. Rewarm gently with a splash of milk to loosen.

Benefits of This Recipe

• High flavor ROI: Roasted garlic delivers deep sweetness without overpowering.Minimal effort, max payoff.
• Macro-friendly: Solid protein from chicken and cheese; adjust crust thickness to fit your goals, IMO.
• Versatile base: The white sauce + chicken combo plays well with veggies, herbs, and different cheeses.
• Better-than-takeout quality: Freshly baked crust and controlled ingredients beat greasy delivery every time.

Don’t Make These Errors

• Skipping the dough rest: Cold dough shrinks and tears. Let it warm up and relax.
• Underheating the oven: A lukewarm oven = pale crust and sadness. Preheat thoroughly.Yes, even longer than you think.
• Over-saucing: White sauce should be thinly spread. Too much equals soggy middle and regret.
• Overcooking chicken before baking: Slightly underdone is okay; it’ll finish in the oven. Dry chicken is a vibe killer.
• Forgetting salt at the end: A sprinkle of flaky salt or lemon zest wakes everything up.Tiny touch, big win.

Recipe Variations

• Spinach-Artichoke Upgrade: Add a cup of chopped spinach and 1/2 cup marinated artichokes. Extra Parmesan on top.
• Mushroom Truffle: Sauté cremini mushrooms in butter, add a few drops of truffle oil after baking. Lux vibes.
• Buffalo-White Hybrid: Toss chicken in buffalo sauce, keep the white base, finish with blue cheese crumbles and scallions.
• Pesto Swirl: Dot pesto over the white sauce before cheese.Basil fireworks.
• Gluten-Free: Use a GF crust or cauliflower base; keep toppings light to avoid sog.
• Dairy-Light: Use lactose-free milk for sauce and a lighter hand with cheese; finish with extra herbs and lemon zest.

FAQ

Can I use rotisserie chicken?

Yes. Shred it and season lightly with Italian seasoning and a splash of olive oil so it doesn’t dry out. Add to the pizza as directed.

Do I need a pizza stone?

No, but it helps.

A preheated heavy sheet pan or cast-iron skillet delivers great results. High heat is the real hero here.

Can I make the sauce ahead?

Absolutely. Store for up to 4 days in the fridge.

Reheat gently with a splash of milk to prevent thickness that could weigh down the crust.

What cheese combo is best?

Mozzarella for melt, provolone or fontina for flavor, and Parmesan for salty depth. Ricotta dollops add creamy contrast—optional but stellar.

How do I avoid a soggy center?

Use less sauce, preheat the oven and stone thoroughly, and don’t overload toppings. Bake on the lower-middle rack for stronger bottom heat.

Can I grill this pizza?

Yes.

Grill one side of the stretched dough 2–3 minutes, flip, add sauce and toppings, then grill covered until cheese melts and crust crisps.

The Bottom Line

Roasted garlic white chicken pizza is your unfair advantage in home pizza night—deep flavor, crispy crust, and creamy sauce that punches way above its weight. It’s flexible, fast, and frankly, hard to mess up if you follow the heat and don’t drown the dough. Make it once, and delivery becomes your Plan B.