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slice of white garlic chicken pizza showing creamy sauce chicken and herbs
Isaac blogger

White Garlic Chicken Pizza

A creamy white garlic chicken pizza topped with tender chicken, melted cheese, and herbs on a crisp crust. Simple, comforting, and perfect for pizza night.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • Pizza
  • 1 lb pizza dough (store-bought or homemade)
  • 1½ cups cooked shredded chicken
  • ¾ cup shredded mozzarella cheese
  • ¼ cup finely diced red onion
  • 1 teaspoon fresh thyme, chopped
  • ½ teaspoon dried oregano
  • White Garlic Sauce
  • 1 tablespoon butter
  • 8 cloves roasted garlic, minced
  • 2 tablespoons all-purpose flour
  • ½ teaspoon black pepper
  • ½ cup milk
  • ¼ cup half-and-half
  • ¼ cup grated Parmesan cheese

Method
 

  1. Before You Begin
  2. Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Preheat oven to 450°F (232°C). Lightly grease a baking sheet or pizza stone and dust lightly with flour or cornmeal.
  4. Make Garlic Sauce
  5. Melt butter in a saucepan over medium heat. Add garlic and cook about 1 minute until fragrant. Stir in flour until smooth. Slowly whisk in milk and half-and-half and cook, stirring, until sauce thickens and coats the back of a spoon. Remove from heat.
  6. Prepare Dough
  7. Roll dough into a 12-inch circle and transfer to prepared baking surface.
  8. Assemble Pizza
  9. Spread sauce evenly over dough, leaving a small border around edges. Top with chicken, onion, mozzarella, thyme, and oregano.
  10. Bake
  11. Bake 16–18 minutes, or until the crust is golden, the cheese is melted and lightly browned, and the toppings are heated through to 165°F (74°C).
  12. Rest and Slice
  13. Let pizza rest 3–5 minutes before slicing so toppings set and slices hold shape.

Notes

  • Preheat oven fully and keep sauce layer thin for a crisp crust.
  • Use only fully cooked chicken; reheat to 165°F (74°C) if needed.
  • Rest pizza briefly before slicing for better structure.
  • Refrigerate leftovers within 2 hours and store airtight up to 3 days.
  • Reheat in oven until hot throughout; avoid microwaving to maintain texture.