This roasted garlic white chicken pizza swaps red sauce for a creamy garlic base, then piles on shredded chicken and two melty cheeses.
With ready made dough and cooked chicken, it goes from counter to table in about 25 minutes, and the crust bakes up crisp at the edges and chewy inside.
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Why This Roasted Garlic White Chicken Pizza Recipe Works
Roasted garlic turns sweet, soft, and mellow, so it blends into cream without any sharp bite. The result is a rich white sauce that clings to the dough instead of sliding off.
Shredded chicken adds protein, while mozzarella gives stretch and Parmesan gives salty depth. A drizzle of olive oil on top helps the crust brown and gives the cheese a glossy finish.
Store bought dough keeps the work light, and a very hot oven gives you a pizzeria style crust at home. It is a good pick for a family movie night or a quick weekend dinner.
Ingredients for Roasted Garlic White Chicken Pizza
- 1 pound pizza dough, at room temperature
- 1/4 cup mashed roasted garlic cloves, from about 2 heads
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked chicken breast, shredded
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh basil for garnish
Pizza dough. Let refrigerated dough sit out for 30 minutes before rolling. Cold dough snaps back and refuses to stretch.
Roasted garlic. Roast whole heads at 400 degrees F for about 40 minutes ahead of time, or use jarred roasted garlic cloves.
Heavy cream. Cream thickens as it simmers and bakes. Milk would run off the dough and make the center soggy.
Chicken. Use leftover roast chicken, rotisserie chicken, or poached breasts. Pat it dry so it does not water down the cheese.
Mozzarella and Parmesan. Low moisture mozzarella melts without pooling water. Freshly grated Parmesan adds a nutty finish.
How to Make Roasted Garlic White Chicken Pizza
1. Heat the oven Heat the oven to 475 degrees F with a baking sheet inside while you prepare the toppings.
2. Make the sauce Mash the roasted garlic into a paste. Warm the cream with the garlic, salt, and pepper in a small saucepan over medium heat for 3 to 4 minutes until slightly thickened, then let it cool for a few minutes.
3. Shape the dough On a floured surface, roll or stretch the dough into a 12 to 14 inch round, about 1/4 inch thick. Move it to a sheet of parchment paper.
4. Add the toppings Spread the sauce over the dough, leaving a 1 inch border. Layer the chicken, mozzarella, and Parmesan, then drizzle with the olive oil.
5. Bake until golden Slide the pizza onto the hot baking sheet and bake for 12 to 15 minutes, until the crust is deep golden and the cheese bubbles.
6. Slice and serve Rest the pizza for 2 minutes, scatter basil over the top, and cut it into 8 slices.
How to Serve Roasted Garlic White Chicken Pizza
Cut the pizza into 8 slices and serve it with a crisp Italian house salad for balance. Add a bowl of whipped feta dip with honey for dipping the crust, and a side of creamy buttermilk coleslaw for crunch. For a bread loving crowd, add cheesy garlic bread too.
How to Store and Reheat Roasted Garlic White Chicken Pizza
Cool leftover slices and refrigerate them in an airtight container for 3 to 4 days. Freeze slices on a tray, then wrap them and keep them for up to 2 months. Reheat in a covered skillet over medium heat for 4 to 5 minutes to crisp the bottom, or bake at 400 degrees F for 8 to 10 minutes until the cheese bubbles and the chicken reaches 165 degrees F.
Tips and Variations for Roasted Garlic White Chicken Pizza
Use a hot surface. A preheated baking sheet or pizza stone gives the bottom a crisp crunch.
Keep the sauce thick. Simmer the cream until it coats a spoon. Thin sauce makes the center soggy.
Do not overload the pizza. Too many toppings keep the center from baking through. Leave a 1 inch border.
Add vegetables. Spinach, sliced mushrooms, or caramelized onions work well on a white pizza. Squeeze out any extra moisture first.
Brush the crust. Brush the edge with garlic infused olive oil for extra flavor.
Skip the raw dough. Do not taste raw pizza dough, because uncooked flour can carry germs.
Flag the allergens. This pizza contains dairy and wheat. Check the dough label for sesame or soy.
Check trusted guidance. For general advice on storing and reheating leftovers safely, see the University of Minnesota Extension guide to storing leftovers.
Frequently Asked Questions About Roasted Garlic White Chicken Pizza
How do I get a crisp crust on roasted garlic white chicken pizza?
Preheat the baking sheet or stone for at least 15 minutes, use a very hot oven at 475 degrees F, and keep the sauce thick.
Can I make roasted garlic white chicken pizza with store bought roasted garlic?
Yes. Jarred roasted garlic cloves work well. Drain them and mash them before mixing them into the cream.
How do I reheat roasted garlic white chicken pizza?
Warm slices in a covered skillet for 4 to 5 minutes, or bake them at 400 degrees F for 8 to 10 minutes.
Can I use naan or flatbread instead of pizza dough?
Yes. Use flatbread rounds and bake them for 8 to 10 minutes at 425 degrees F.
How do I roast garlic?
Cut the top off a whole head, drizzle it with oil, wrap it in foil, and roast at 400 degrees F for about 40 minutes until soft.
Roasted Garlic White Chicken Pizza
Equipment
- Rolling Pin
- Baking sheet or pizza stone
- Small saucepan
Ingredients
Main Ingredients
- 1 lb pizza dough at room temperature
- ¼ cup roasted garlic cloves mashed, from about 2 heads
- ½ cup heavy cream
- ¼ tsp salt
- ¼ tsp black pepper
- 1 cup cooked chicken breast shredded
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tbsp olive oil
- 2 tbsp fresh basil chopped, for garnish
Instructions
Cooking
- Heat. Heat the oven to 475 degrees F with a baking sheet inside.
- Sauce. Simmer the cream with the mashed garlic, salt, and pepper for 3 to 4 minutes until slightly thick, then cool a few minutes.
- Shape. Stretch the dough into a 12 to 14 inch round on parchment paper.
- Top. Spread on the sauce, leaving a 1 inch border, then add the chicken and both cheeses and drizzle with olive oil.
- Bake. Bake 12 to 15 minutes until deep golden and bubbling, then rest 2 minutes, add basil, and slice.
