There’s something deeply satisfying about the aroma of roasting garlic filling your kitchen, a promise of the rich, mellow flavor to come. This Roasted Garlic Chicken & White Sauce Pizza is my answer to the classic red-sauce pie, offering a creamy, savory, and sophisticated alternative that feels special enough for a date night but is simple enough for a regular Tuesday. The magic lies in transforming humble ingredients—a head of garlic, some milk, and cheese—into a luxurious sauce that clings to tender chicken and a crispy crust.
After years in professional kitchens, I can tell you this combination is a crowd-pleaser that consistently earns requests for the recipe. Let’s make a pizza that will redefine your takeout expectations.
This recipe is designed for success and maximum flavor with minimal fuss.
- Restaurant-Quality at Home: The roasted garlic white sauce delivers a gourmet, creamy depth you typically only find at pizzerias.
- Meal-Prep Friendly: Both the chicken and the white sauce can be made 1-2 days ahead, making assembly a 10-minute task.
- Customizable Canvas: This white sauce base is the perfect starting point for endless topping variations to suit any taste.
- Perfect Texture Balance: Pre-cooking the chicken ensures it stays juicy, while the high-heat bake gives you a blistered, crispy crust.
- Comfort Food Upgrade: It’s the ultimate cozy, satisfying meal that feels indulgent without being overly complicated to prepare.
Ingredients You’ll Need
- Let’s gather our ingredients. This list is a mix of pantry staples and fresh items that work together to create a symphony of savory, creamy flavor. Using quality cheese and fresh garlic makes a noticeable difference here.
For the Roasted Garlic & Chicken:
- Boneless, skinless chicken breast: Cubed for quick, even cooking. You can substitute with thigh meat for more richness.
- Olive oil: For roasting the garlic and cooking the chicken.
- Whole head of garlic: Roasting transforms its sharp bite into a sweet, spreadable paste that is the soul of the sauce.
- Dried Italian seasoning: A simple blend that perfectly seasons the chicken.
For the White Sauce (Béchamel):
- Unsalted butter and all-purpose flour: The foundation of your roux, which thickens the sauce.
- Whole milk: Warm milk incorporates into the roux more smoothly and prevents lumps. 2% can work in a pinch.
- Parmesan cheese: Adds a salty, umami kick to the sauce. Freshly grated melts best.
- Freshly grated nutmeg: A tiny pinch is a classic béchamel addition that enhances the creamy flavor without tasting overtly of nutmeg.
For Assembly:
- Pizza dough: Your choice! A quality store-bought dough is a fantastic shortcut. Let it sit at room temperature for at least an hour for easy stretching.
- Low-moisture mozzarella: This melts beautifully and browns without releasing excess oil.
- Fontina or provolone cheese: Adds a more complex, nutty flavor alongside the mozzarella.
- Fresh parsley or chives: A bright, fresh garnish that adds color and a pop of flavor to finish.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Kitchen Equipment Needed
You don’t need specialty pizza-making gear for great results. A standard home kitchen setup will work perfectly.
- A pizza stone or heavy baking sheet: A preheated stone creates the crispiest crust, but a standard baking sheet works well. If using a stone, place it in the oven during preheat.
- Medium saucepan and whisk: Essential for your lump-free white sauce.
- Skillet: For quickly browning the chicken.
- Parchment paper and a pizza peel or inverted baking sheet: This is my pro tip for stress-free transfer. Shape the pizza on parchment on top of an inverted baking sheet, then slide the whole parchment onto the hot stone or a hot pan.
- Aluminum foil: For roasting the garlic into soft, caramelized perfection.
How to Make Roasted Garlic Chicken & White Sauce Pizza Recipe
Step 1: Roast the Garlic & Cook the Chicken
Start by roasting your garlic—this is the flavor engine of the dish. Trust me, the 40-minute wait is non-negotiable for that deep, sweet garlic flavor. While it roasts, cook your seasoned chicken cubes in a hot skillet just until they’re no longer pink in the center.
Don’t overcook them here; they’ll finish in the oven. Set the chicken aside on a plate. Once the garlic is cool enough to handle, squeeze the soft, fragrant cloves out of their papery skins into a small bowl.
This paste is liquid gold.
Step 2: Make the Roasted Garlic White Sauce
Now for the sauce. In your saucepan, melt the butter and whisk in the flour to create a roux. Cook it for a full minute or two to get rid of the raw flour taste—you’ll smell it becoming nutty.
Tip from me: have your milk warmed slightly (just 30 seconds in the microwave) to help it incorporate smoothly. Whisk constantly as you add the milk, and keep whisking until the sauce thickens beautifully. Believe me, constant whisking is the secret to a silky, lump-free béchamel.
Off the heat, whisk in that glorious roasted garlic paste, the Parmesan, and a whisper of nutmeg.
Step 3: Prep Your Oven & Shape the Dough
Crank your oven up as high as it will safely go—475°F to 500°F (245°C to 260°C) is ideal for pizza. If you’re using a pizza stone, it must be preheated in the oven for at least 30 minutes. On a lightly floured surface, gently stretch your room-temperature dough into a circle.
Don’t fight it; if it snaps back, let it rest for 5 minutes and try again. Transfer your shaped dough to a sheet of parchment paper. This parchment will be your best friend for sliding the pizza into the oven.
Step 4: Assemble the Pizza
Here’s where it all comes together. Spread the white sauce evenly over the dough, leaving that border for the crust. Sprinkle on a base layer of the mixed cheeses, then scatter the cooked chicken, and finish with the remaining cheese.
This layering—cheese, chicken, cheese—acts like a protective blanket, keeping the chicken moist and ensuring every bite is cheesy. Drizzle the very edges of the crust with a tiny bit of olive oil for extra color and crunch.
Step 5: Bake, Rest & Serve
Carefully slide the pizza (on its parchment) onto your preheated stone or a hot baking sheet. Bake until the crust is puffed and deeply golden, and the cheese is bubbling with those perfect brown spots. This usually takes 12-16 minutes.
Now, the hardest part: let it rest for 5 minutes. This allows the molten cheese to set just enough so your slices hold together. Garnish with fresh herbs, slice, and step back to admire your masterpiece before diving in.
A few insights from my kitchen to yours can elevate your results from good to exceptional.
- Garlic Roasting Shortcut: If you’re pressed for time, you can confit garlic cloves in olive oil on the stovetop over very low heat for 15-20 minutes until soft. The oil also becomes infused and can be used for cooking the chicken.
- Sauce Consistency is Key: Your white sauce should be the thickness of a creamy soup before adding the cheese. If it’s too thick, whisk in a splash more milk. If too thin, cook it a minute longer.
- Prevent a Soggy Crust: If you’re not using a perforated pizza pan or stone, a simple trick is to pre-bake your naked dough for 3-4 minutes before adding toppings. This creates a barrier against the moist sauce.
- Cheese Matters: Always shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can make the melt less smooth and creamy.
Recipe Variations
- This recipe is wonderfully adaptable. Here are some tested variations to make it your own.
- Spinach & Artichoke: Stir a handful of chopped frozen spinach (thawed and squeezed dry) and chopped marinated artichoke hearts into the white sauce before spreading.
- Mushroom & Thyme: Sauté 8 oz of sliced cremini mushrooms until golden and use them in place of or alongside the chicken. Add fresh thyme leaves to the sauce.
- Buffalo Chicken: Toss the cooked chicken in 1/4 cup of Buffalo sauce. Use a blue cheese dressing thinned with a little milk as your base sauce, and garnish with crumbled blue cheese and celery leaves.
- Vegetarian Delight: Omit the chicken and top with roasted cherry tomatoes, sliced red onion, and kalamata olives before the final layer of cheese.
- Gluten-Free/Dairy-Free: Use your favorite gluten-free pizza dough and for the sauce, make a roux with a 1:1 gluten-free flour blend and vegan butter. Use unsweetened, unflavored plant-based milk and vegan Parmesan and mozzarella shreds.
What to Serve With This Recipe
This rich, savory pizza is a complete meal on its own, but a few simple pairings can round out your dinner.
For a casual weeknight, a simple arugula salad dressed with lemon juice, olive oil, salt, and pepper provides a perfect peppery, acidic contrast to the creamy pizza. If you’re serving a crowd, consider starting with a light roasted red pepper soup or some garlic knots. Beverage-wise, a crisp Pinot Grigio or a Sauvignon Blanc cuts through the richness beautifully, while a light lager or pilsner is always a classic pizza partner.
For a non-alcoholic option, sparkling water with a squeeze of lemon or a ginger beer works wonderfully.
Storage & Make-Ahead Instructions
- Leftovers reheat surprisingly well, and components can be prepped in advance for an easy meal.
- Refrigerator: Store leftover slices in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven or toaster oven for about 10 minutes until hot and crispy. The microwave will make the crust soggy.
- Freezer: Freeze fully cooled slices on a parchment-lined baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 15-20 minutes.
- Make-Ahead: The roasted garlic paste and white sauce can be made 2 days ahead and stored separately in the fridge. The chicken can be cooked 1 day ahead. Let components come to room temperature slightly before assembling your pizza.
Frequently Asked Questions
Q: Can I use pre-minced jarred garlic instead of roasting my own?
A: I don’t recommend it for the sauce. The flavor profile of raw or jarred garlic is harsh and pungent, while roasting creates a sweet, mellow, complex paste that defines this dish. The extra step is truly worth it.
Q: My white sauce turned out lumpy. What did I do wrong and can I fix it?
A: Lumps usually form if the milk is too cold when added to the hot roux, or if you stop whisking. To fix it, simply strain the sauce through a fine-mesh sieve into a clean pot, pressing the lumps through with a spatula. Reheat gently while whisking.
Q: How do I know when my pizza is done baking?
A: Look for three signs: the crust edge should be puffed and a deep golden brown, the cheese should be fully melted with some golden-brown spots (not just white), and the bottom crust should be firm and crisp when you lift a corner with a spatula.
Q: Can I make this on a grill?
A: Absolutely! Preheat your grill with all burners on high, then turn one side to low to create indirect heat. Cook the dough on the hot, oiled grates for 2-3 minutes until grill marks form and it releases easily.
Flip, quickly add toppings on the grilled side, then slide to the indirect heat side, close the lid, and cook until the cheese melts.
Q: What’s the best way to stretch pizza dough without tearing it?
A: Start in the center and use your fingertips to gently press outwards, leaving the outer inch untouched. Then, use the knuckles of both hands to gently stretch from the center outwards, rotating the dough. Let gravity help—never force it.
If it resists, let it rest for 5 minutes to relax the gluten.
Q: Is it safe to put parchment paper in a 500°F oven?
A: Yes, most quality parchment paper is rated for temperatures up to 420-450°F. At 500°F, the edges may darken significantly, but it generally won’t catch fire in a home oven during the relatively short bake time. For complete peace of mind, you can trim the paper close to the edge of the pizza.
Final Thoughts
This Roasted Garlic Chicken & White Sauce Pizza is more than just a recipe; it’s a testament to how a few thoughtful techniques can transform everyday ingredients into something extraordinary. The process of roasting the garlic, creating a creamy sauce, and building your own pizza is not only rewarding but also impresses every single time. I’ve served this to everyone from skeptical kids to discerning foodie friends, and it never fails to delight.
The beauty of this recipe lies in its balance—creamy yet not heavy, flavorful yet not overwhelming, and impressive yet completely achievable. I encourage you to give it a try this week. Take a photo of your beautiful creation, and if you loved it, please come back and leave a rating.
Happy cooking, and enjoy your gourmet pizza night
Roasted Garlic Chicken & White Sauce Pizza
Equipment
- Large baking sheet or pizza stone
- Medium saucepan
- Whisk
- Skillet
- Pizza peel or inverted baking sheet (for easy transfer)
- Parchment paper
- Rolling pin (optional, for stretching dough)
Ingredients
- 1 lb boneless, skinless chicken breast cut into 1/2-inch cubes
- 1 tbsp olive oil plus more for drizzling
- 1/2 tsp dried Italian seasoning
- 1 to taste kosher salt and black pepper
- 1 head garlic
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 1/2 cups whole milk warmed
- 1/4 cup grated Parmesan cheese plus more for garnish
- 1/4 tsp freshly grated nutmeg optional but recommended
- 1 lb pizza dough store-bought or homemade, at room temperature
- 1 1/2 cups shredded mozzarella cheese low-moisture part-skim works best
- 1/2 cup shredded fontina or provolone cheese
- 2 tbsp fresh parsley or chives chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves, place it on a small piece of foil, drizzle with olive oil, and wrap tightly. Roast for 35-40 minutes until the cloves are soft and golden. Let cool, then squeeze the roasted garlic paste from the skins. While the garlic roasts, toss the cubed chicken with 1 tbsp olive oil, Italian seasoning, salt, and pepper. Cook in a skillet over medium-high heat for 6-8 minutes until cooked through and lightly browned. Set aside.
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until it forms a pale golden paste (this is a roux). Gradually whisk in the warm milk until smooth. Cook, whisking constantly, for 3-5 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and whisk in the roasted garlic paste, 1/4 cup Parmesan, nutmeg, and a pinch of salt and pepper. The sauce should be velvety and thick.
- Increase your oven temperature to 475°F (245°C) or as high as your oven goes (up to 500°F/260°C). If using a pizza stone, place it in the oven now to preheat. On a lightly floured surface, stretch or roll your pizza dough into a 12-14 inch round. Transfer to a piece of parchment paper on a pizza peel or an inverted baking sheet.
- Spread the roasted garlic white sauce evenly over the dough, leaving a 1/2-inch border for the crust. Sprinkle with half of the mozzarella and fontina cheeses. Evenly distribute the cooked chicken over the cheese, then top with the remaining cheese. This layering ensures the chicken stays moist and the cheese melts perfectly.
- Carefully transfer the pizza (on the parchment) to the preheated stone or a regular baking sheet. Bake for 12-16 minutes, rotating halfway through, until the crust is deeply golden, the edges are puffed, and the cheese is bubbly and spotted with brown. Let the pizza rest for 3-5 minutes before slicing. This allows the cheese to set slightly so it doesn’t slide off. Garnish with fresh herbs, a sprinkle of extra Parmesan, and a crack of black pepper. Slice and serve immediately.