Roasted Garlic White Chicken Pizza (Restaurant-Quality at Home!) -

There’s something almost magical about the way roasted garlic transforms from sharp and pungent to sweet, buttery, and impossibly creamy. I first fell in love with white chicken pizza at a pizza parlor in college, but it wasn’t until I learned to roast garlic at home that I truly understood what made that creamy, garlicky sauce so addictive. Now, every time I roast a head of garlic and watch those cloves turn golden and caramelized, I know I’m in for something special.

This Roasted Garlic White Chicken Pizza has become my go-to for Friday night dinners and weekend gatherings. Unlike heavy red sauce pizzas, this one feels indulgent yet lighter, with a velvety garlic cream sauce that doesn’t overpower but perfectly complements the tender chicken and sweet caramelized onions.

Whether you’re tired of the same old pepperoni routine or looking to impress dinner guests without spending hours in the kitchen, you’ll get pizzeria-quality results with a crust that’s golden and crisp, cheese that’s perfectly melted, and that signature roasted garlic flavor that makes every bite memorable.

Prep Time: 15 min | Cook Time: 40-45 min | Total: 55-60 min
Yield: 8 slices (1 large pizza) | Difficulty: Medium

Quick Stats Box:

Cuisine: Italian-American
Course: Main Dish, Dinner
Diet: Can be made gluten-free
Best for: Weekend dinners, game day, date night

Why This Recipe Works

Sweet, mellow roasted garlic — Roasting transforms harsh raw garlic into buttery, caramelized perfection that makes the sauce incredibly smooth and flavorful
Restaurant-worthy in under an hour — While the garlic roasts, you prep everything else, making this surprisingly quick for such an impressive result
Creamy white sauce without heavy cream — Using a combination of milk and half-and-half creates richness without being overly heavy
Perfectly balanced flavors — The sweetness of caramelized onions, savory chicken, and tangy Parmesan create layers of flavor in every bite
Versatile and customizable — Easy to adapt with your favorite vegetables, cheeses, or even as a meal prep option

Ingredient Spotlight

Roasted Garlic

The star of this pizza, roasted garlic becomes sweet, spreadable, and almost nutty when roasted at 400°F for 40-45 minutes. Don’t rush this step—properly roasted garlic should squeeze out like soft butter and have a golden, caramelized appearance. You can roast extra heads and store them in olive oil in the fridge for up to two weeks.

Fresh Mozzarella vs. Shredded

While pre-shredded mozzarella works perfectly fine and melts beautifully, fresh mozzarella creates those gorgeous pools of creamy cheese. If using fresh, tear it into pieces rather than slicing to avoid a soggy crust.

Ingredients

For the Roasted Garlic:

1 whole head of garlic
1 tablespoon olive oil
Pinch of salt

For the White Sauce:

2 tablespoons butter
8-10 roasted garlic cloves (from the roasted head)
2 tablespoons all-purpose flour
1 cup skim or whole milk
½ cup half-and-half
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon garlic salt
⅓ cup freshly grated Parmesan cheese

For the Pizza:

1 pound pizza dough (store-bought or homemade, room temperature)
2 boneless, skinless chicken breasts (about 8 ounces), cooked and diced
¼ cup red onion, thinly sliced (or caramelized onions)
1½ cups shredded mozzarella cheese (or 8 ounces fresh mozzarella)
2 tablespoons cornmeal (for dusting the pan)

For Topping:

1 tablespoon fresh parsley, chopped
1 teaspoon fresh thyme leaves
½ teaspoon dried oregano
Red pepper flakes (optional)

Ingredient Notes:

Quality matters most: Use fresh garlic for roasting—pre-minced jarred garlic won’t give you the same sweet, caramelized flavor
Room temperature is key: Pizza dough and chicken breast (let rest before dicing for easier cutting)
Don’t skip: The Parmesan cheese in the sauce—it adds crucial salty, umami depth that makes the sauce restaurant-quality

Essential Equipment

You’ll Need:

Baking sheet or pizza pan — 12-14 inch size works best
Small saucepan — For making the white sauce
Aluminum foil — For roasting the garlic
Whisk — Essential for a smooth, lump-free sauce
Large skillet — For cooking the chicken

Nice to Have:

Pizza stone — Creates an extra-crispy bottom crust
Pizza peel — Makes transferring to the oven easier if using a stone

How to Make Roasted Garlic White Chicken Pizza (Step-by-Step)

Step 1: Roast the Garlic

Preheat your oven to 400°F. Cut the top ¼ inch off the garlic bulb to expose the cloves, but keep the bulb intact. Place the garlic cut-side up on aluminum foil, drizzle with 1 tablespoon olive oil, and sprinkle with a pinch of salt. Wrap the foil tightly around the garlic to create a sealed packet. Roast for 40-45 minutes until the cloves are golden brown, soft, and caramelized. You’ll know it’s ready when the cloves easily squeeze out like soft butter and smell sweet and fragrant.

Step 2: Cook the Chicken

While the garlic roasts, season your chicken breasts with salt, pepper, and a pinch of garlic powder. Heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until the internal temperature reaches 165°F and juices run clear. Remove from heat and let rest for 5 minutes before dicing into bite-sized pieces. Pro tip: Slightly undercook the chicken by 1-2 minutes since it will continue cooking on the pizza.

Step 3: Prepare the Caramelized Onions (Optional but Recommended)

In the same skillet, melt 1 tablespoon butter over medium-low heat. Add sliced red onions and cook slowly for 15-20 minutes, stirring occasionally, until golden and sweet. Don’t rush this—proper caramelization takes time and low heat. If you’re short on time, use raw red onions instead, but caramelized onions add incredible sweetness and depth.

Step 4: Make the Creamy White Sauce

Once the garlic has cooled enough to handle, squeeze 8-10 roasted cloves from their skins and mince or mash them. In a small saucepan, melt 2 tablespoons butter over medium heat. Add the roasted garlic and sauté for 1 minute until fragrant. Whisk in 2 tablespoons flour and cook for 1 minute, stirring constantly to create a light roux. Slowly pour in the milk and half-and-half while whisking continuously to prevent lumps. Add black pepper, thyme, oregano, and garlic salt. Cook for 3-4 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in Parmesan cheese until melted and smooth. The sauce should be thick but pourable—it will thicken more as it cools.

Step 5: Assemble the Pizza

Increase oven temperature to 450°F. Lightly grease a baking sheet or pizza pan with olive oil and sprinkle with cornmeal to prevent sticking. Roll or stretch your pizza dough into a 12-inch circle, about ¼ to ½ inch thick. Transfer to the prepared pan. Spread the white sauce evenly over the dough, leaving a ½-inch border for the crust. Top with diced chicken, caramelized onions (or raw red onions), and shredded mozzarella cheese. Common mistake: Don’t overload with sauce or toppings—too much will make the crust soggy.

Step 6: Bake to Golden Perfection

Bake for 15-17 minutes, or until the crust is golden brown and the cheese is melted and bubbly with golden spots. For extra crispiness, broil for the last 1-2 minutes, watching carefully to prevent burning. Remove from the oven and immediately sprinkle with fresh parsley, thyme, oregano, and red pepper flakes if desired. Let rest for 2-3 minutes before slicing to allow the cheese to set slightly.

Expert Tips & Tricks

Temperature Matters: Make sure your oven is fully preheated to 450°F before baking—a hot oven creates a crispy crust and prevents sogginess.

Don’t Rush the Garlic: Properly roasted garlic should be deep golden and incredibly soft—if it’s still firm or pale, it needs more time and won’t have that sweet, caramelized flavor.

The Secret to Creamy Sauce: Whisk the flour into the butter first to create a roux, then add liquids slowly while whisking constantly—this prevents lumps and creates a silky-smooth sauce.

Common Mistake: Adding sauce while it’s too hot will make the dough soggy. Let it cool for 5 minutes to thicken slightly before spreading.

Test Kitchen Discovery: Par-baking the crust for 5 minutes before adding toppings creates an extra-crispy bottom and prevents sogginess, especially if using fresh mozzarella.

Customization Ideas

Dietary Modifications:

Gluten-Free: Use your favorite gluten-free pizza dough and substitute all-purpose flour in the sauce with cornstarch (use 1 tablespoon cornstarch whisked into cold milk before adding)
Dairy-Free: Use olive oil instead of butter, unsweetened almond milk or oat milk for the sauce, and dairy-free mozzarella shreds
Lower Calorie: Use all skim milk instead of half-and-half, reduce cheese by half, and load up on vegetables like spinach or mushrooms

Flavor Variations:

Mediterranean Twist: Add sun-dried tomatoes, kalamata olives, artichoke hearts, and crumbled feta cheese
Spinach & Herb Version: Fold 2 cups of fresh spinach into the sauce and add fresh basil on top
BBQ Chicken White Pizza: Mix 2 tablespoons BBQ sauce into the white sauce and add red onions and cilantro after baking
Four Cheese Luxury: Add dollops of ricotta cheese and sprinkle with Asiago or fontina along with the mozzarella

Serving Styles:

Traditional: Serve whole pizza family-style with red pepper flakes and extra Parmesan on the side
Modern: Cut into small squares for appetizers, garnish with microgreens and balsamic glaze drizzle
Party-ready: Make multiple pizzas on sheet pans, cut into squares, and serve on a large wooden board

Storage & Meal Prep

Make Ahead:

Roasted garlic: Can be made up to 1 week ahead; store peeled cloves in olive oil in the refrigerator
White sauce: Prepare up to 2 days ahead; store in an airtight container and gently reheat, adding a splash of milk if needed
Cooked chicken: Cook and dice up to 3 days in advance; store refrigerated
Pizza dough: If making homemade, prepare the dough and let it cold-ferment in the fridge for up to 3 days for even better flavor

Storing:

Counter: Not recommended for more than 2 hours at room temperature
Fridge: Store leftover slices in an airtight container for up to 3-4 days
Freezer: Wrap individual slices tightly in plastic wrap, then aluminum foil; freeze for up to 2 months

Reheating for Best Results:

Oven method (best): Preheat oven to 375°F, place pizza slices on a baking sheet, and heat for 8-10 minutes until cheese is melted and crust is crispy. Skillet method: Heat a dry skillet over medium heat, place pizza slice in the pan, cover with a lid, and heat for 5-6 minutes until the bottom is crispy and cheese melts. Microwave (quick but less crispy): Place a microwave-safe cup of water in the microwave alongside the pizza to keep the crust from getting chewy; heat for 45-60 seconds.

What to Serve With Roasted Garlic White Chicken Pizza

Perfect Pairings:

Fresh Caesar salad — The crisp romaine and tangy dressing balance the rich, creamy pizza perfectly
Garlic knots or breadsticks — Since you’re already roasting garlic, use the extra cloves to brush on fresh-baked bread
Italian white wine or crisp beer — A Pinot Grigio or light lager complements the garlic and cheese without overwhelming the flavors

Complete the Meal:

Start with a Caprese salad with fresh tomatoes, basil, and mozzarella
Add roasted vegetables like zucchini, bell peppers, or Brussels sprouts on the side
Finish with tiramisu or gelato for an Italian-inspired dinner

Nutrition Facts (Per Serving – 1 slice, based on 8 slices)

Note: Calculated using standard ingredient measurements and USDA nutritional database. Values may vary based on specific brands and modifications.

Your Questions Answered

Can I make this without a pizza stone?

Yes! A regular baking sheet works perfectly. Just make sure to preheat the pan slightly or par-bake the crust for extra crispiness. Dusting with cornmeal prevents sticking and adds texture.

Why did my sauce turn out lumpy?

This usually happens when you add the flour directly to hot liquid. Always create a roux by cooking flour with butter first, then add liquids slowly while whisking constantly. If lumps form, use an immersion blender to smooth it out.

What’s the best way to roast garlic for maximum flavor?

Roast at 400°F for 40-45 minutes until deeply golden and caramelized. The longer roasting time (versus 30 minutes) develops sweeter, more complex flavors. Don’t skip the olive oil—it helps with caramelization.

How do I keep the crust from getting soggy?

Let your white sauce cool and thicken for 5 minutes before spreading. Don’t overload with toppings, and consider par-baking the crust for 5 minutes before adding sauce. Using a hot oven (450°F) also helps create a crispy bottom.

Can I double the recipe for a party?

Absolutely! The sauce doubles perfectly, and you can roast multiple garlic heads at once. Just make sure to use separate baking sheets for each pizza to ensure even cooking and crispy crusts.

What if I don’t have half-and-half?

You can use all whole milk for a lighter sauce, or substitute with heavy cream for extra richness. Another option: mix ¾ cup milk with ¼ cup heavy cream to approximate half-and-half.

Recipe History & Cultural Context

While traditional Italian pizzas feature red sauce, white pizza (pizza bianca) has deep roots in Roman cuisine, where it’s often served as a simple flatbread with olive oil, salt, and rosemary. The American version of white chicken pizza gained popularity in the 1980s and 1990s, particularly through restaurants like California Pizza Kitchen, which made gourmet pizzas with creative toppings mainstream.

Roasted garlic became a culinary trend in American cooking during the 1990s, transforming from a “stinky” ingredient to a beloved flavor enhancer once home cooks discovered how roasting mellows and sweetens it. This pizza represents the perfect marriage of Italian technique and American innovation—taking the concept of pizza bianca and elevating it with creamy garlic sauce and protein-rich toppings.

Today, white chicken pizza remains one of the most popular specialty pizzas, beloved for its rich yet balanced flavors that feel indulgent without being heavy. The roasted garlic version adds an extra layer of sophistication, turning a weeknight dinner into something special.

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